Chicago-Style Hot Dog Recipe

🧂 Ingredients

• 4 all-beef hot dogs
• 4 hot dog buns
• 2 tablespoons yellow mustard
• 1/4 cup bright green sweet pickle relish
• 1/2 small white onion

  diced
• 2 small Roma tomatoes

  cut into thin wedges
• 4 dill pickle spears
• Pickled sport peppers

  to taste
• Celery salt

  to taste

Instructions

• 1 Build a charcoal fire for direct grilling using Kingsford® Original Charcoal and
  preheat to 400 degrees Fahrenheit. Lightly oil the grates to prevent sticking.
• 2 Butterfly hot dogs by slicing them lengthwise without cutting all the way
  through. Open gently so they lay flat on the grill. Cook for about 2-3 minutes
  on each side, until charred in spots and hot throughout.
• 3 While the grill is heating and the hot dogs are cooking, grill the buns quickly
  over direct heat until lightly toasted—about 1 minute. Place one hot dog in each
  bun, and top with a quarter of the mustard, relish, onions, tomatoes, and one
  pickle spear. Add sport peppers, to taste, and sprinkle with celery salt. Repeat
  with remaining hot dogs and serve immediately.

Nutrition Info