Chicago-Style Hot Dogs

Chicago-Style Hot Dogs

Tasty hot dogs ‘murican style.


Get your chops around these hot dogs courtesy of Chicago.

Dish Info

  • People Serves 8
  • Prep Time 10 mins
  • Grilling Time 4 to 5 mins



All year round tasty treat for all the family.

Chicago-Style Hot Dogs

Get your chops around these hot dogs courtesy of Chicago.
Prep Time10 mins
Cook Time5 mins
Course: Main Course
Cuisine: American
Keyword: grill, hotdog
Servings: 8 people
Author: dad

Equipment

  • Gas BBQ
  • Charcoal BBQ

Ingredients

  • 2 medium tomatoes
  • 8 sausages
  • 2 pickles
  • 0.5 onion finely chopped
  • 0.5 cup branston pickle
  • mustard for serving
  • ketchup for serving

Instructions

  • Cut each tomato slice in half to make half-moons
  • Prepare the grill for direct cooking over medium heat (350° to 450°F)
  • Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
  • Place a grilled hot dog in each bun with two tomato slices, two peppers, a pickle spear, chopped onion, pickle relish, and mustard. Finish with a generous dash of celery salt. Serve warm

Notes

All year round tasty treat for all the family.
 

It’s quick and simple, and it’s fantastic for a party.

Ingredients:

  • 2 medium tomatoes, cut crosswise into ¼-inch slices
  • 8 all-beef hot dogs, each about 4 ounces
  • 8 hot dog buns, preferably poppy seed, split
  • 16 pepperonini or sport peppers
  • 2 dill pickles, cut into spears
  • ½ cup finely chopped yellow onion
  • ½ cup sweet pickle relish, preferably emerald green Chicago-style relish
  • Yellow mustard
  • Celery salt

Instructions

  • Cut each tomato slice in half to make half-moons.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
  • Place a grilled hot dog in each bun with two tomato slices, two peppers, a pickle spear, chopped onion, pickle relish, and mustard. Finish with a generous dash of celery salt. Serve warm.
Chicago-Style Hot Dogs
Tasty Chicago style hot dog with mustard

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