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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.
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Ingredients
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4 all-beef hot dogs
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4 hot dog buns
Hot Dog toppings
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2 tbsp. yellow mustard
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0.25 cup bright green sweet pickle relish
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0.5 small white onion, diced
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2 small Roma tomatoes, cut into thin wedges
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4 dill pickle spears
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pickled sport peppers, to taste
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celery salt, to taste
1 Food 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.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
For safe meat preparation, reference the USDA website.
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