Chicago-Style Char DogsOur kinda dog, Chicago is. But those of us who don’t call the Windy City home can still grill up a Chicago-Style Char Dog worthy of Wrigleyville. Can’t get your mitts on a real Vienna beef sausage or steamed poppy seed bun? No worries. Just don’t forget the celery salt.
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- Yields: 4 Servings
- Cook time: 3–5 minutes
- Prep time: 10 minutes
- 4 all-beef hot dogs
- 4 hot dog buns
- 2 tablespoons yellow mustard
- ¼ cup bright green sweet pickle relish
- ½ 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
- Build a charcoal fire for direct grilling using Kingsford® Original Charcoal, and preheat to 400°F. Lightly oil the grates to prevent sticking.
- 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. For your safety, please reference the USDA safe cooking temperatures.
- 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.
These dogs ain’t gonna clean up after themselves. This is a job for Glad® trash bags.
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For safe meat preparation, reference the USDA website.