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.
- 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.
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