Chicago-Style Char Dogs

This decked-out hot dog is an original Windy City creation. Add the extra step of grilling, and it’s a backyard sensation.

Chicago-style hot dogs with tomatoes and relish, wrapped in aluminum foil on a bluw background

1Food Prep10 mins
2Grill Prep10-20 mins
3The Cook6 mins

Cooking for 4 people

Ingredients

4
all-beef hot dogs
4
hot dog buns

Hot Dog toppings

2 tbsp.
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

1Food Prep

First, butterfly the hot dogs by slicing them lengthwise without cutting all the way through.
Next, get your hot dog toppings together so they’ll be ready when the hot dogs come off the grill. Cut the 2 small Roma tomatoes into thin wedges, and dice ½ of a small white onion.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)

3The Cook

- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Gently open the butterflied hot dogs and lay them flat on the grill.
- Cook for about 2 minutes on each side, until charred in spots and hot throughout.
- Grill the buns quickly over the coals for about 1 minute, until they’re lightly toasted.
- Place 1 hot dog on each bun and top with ¼ of the toppings. Add sport peppers to taste, then sprinkle with the celery salt.
- Repeat with the remaining hot dogs and serve immediately — hot off the grill.