8 hot dogs (we used Hebrew National)
1/4 cup ketchup
2 Tbsp Worcestershire Sauce
1 garlic clove, minced
1 tsp vegetable oil
With a small, sharp knife, make cuts at an angle in 2 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles.
Mix the ketchup with the Worcestershire sauce, oil and garlic. Pour into a large ziplock bag, add hot dogs and let marinate for 15-20 minutes.
Light grill. Grill the hot dogs until nicely charred and the cuts open up, about 3-5 minutes total.