1
Add 16 oz of liquid to drip tray and preheat Kenyon Grill on high.
2
Divide the hamburger meat into 4 equal portions. Gently form each portion into a 3/4-inch-thick burger. With your thumb, make a 1/4-inch-deep indentation in the center of each as this prevents the burgers from getting rounded tops during grilling. Season both sides of each burger with salt and pepper.
Place the patties on the grill; cover and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Carved the slice of cheddar into your favorite pumpkin faces. Add the cheese to the top of the burgers during the last minute of cooking .
3
Place the hot dogs onto the grate perpendicular to your grill grates. This will give your hot dogs those beautiful grill marks. Using grill tongs, roll your hot dog over and grill each side of your frank (for about 1-2 minutes per side) until the ends of the frank start to split.
4
Serve burgers on buns with desired toppings.
5
Serve hot dogs in buns, take it a gruesome step further, and place a piece of onion where the nail would be. Add ketchup for blood appearance!
