Chicago-style hot dogs
SERVES: 8
PREP time: 10 minutes
grilling time: 4-5 minutes
8 slices ripe tomato, each about ¼ inch thick
8 best-quality all-beef hot dogs with natural casings (slightly longer than the buns)
8 poppy seed hot dog buns, split
16 pickled sport peppers
2 dill pickles, each cut into 4 spears
½ cup finely chopped white onion, rinsed in a fine-mesh strainer under cold water
½ cup super green sweet pickle relish
Yellow mustard
Celery salt
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Cut each tomato slice in half to make half-moons.
3. Cut a few shallow slashes in each hot dog, and then grill overdirect medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally.
4. Place each hot dog in a bun and add two tomato half-moons, two peppers, one pickle spear, onion, and relish. Add mustard to taste, and finish with a dash of celery salt. Serve warm.
©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.
