Chicago-Style Hot Dogs
This classic recipe for grilled Chicago-style hot dogs will transport you to a bustling ballpark with every bite. Charred all-beef or beef-and-pork hot dogs are nestled in soft poppy seed rolls and topped with a flavorful medley of chopped onions, tomatoes, banana peppers, relish, and zesty mustard. A sprinkle of celery salt adds the perfect finishing touch to these iconic dogs, making them a summer favorite for gatherings and cookouts.
— Constant Cookbook
Ingredients
- 8 all-beef or beef-and-pork hot dogs, preferably with natural casings
- 8 poppy seed hot dog rolls, split
- Melted unsalted butter for brushing
- 1 cup chopped onion
- 1 cup chopped tomato
- 6 banana peppers, quartered lengthwise
- 1 cup relish
- Celery salt, to taste
- Beer mustard, to taste (see related recipe at left)
- 2 or 3 small dill pickles, quartered lengthwise
Instructions
- Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
- Grill the hot dogs directly over medium-high heat, turning often, until lightly charred and plump, about 5 minutes total. Move the hot dogs to indirect heat. Brush the insides of the rolls with melted butter and grill, cut sides down, until lightly toasted, about 1 minute. Turn the rolls over and grill for about 30 seconds more.
- Serve each hot dog on a roll with equal amounts of the onion, tomato, banana peppers, relish, celery salt, mustard and dill pickle spears. Serves 8.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
Yield
Serves 8.
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