Chicago-Style Hot Dogs
Choose your dogs wisely. All-beef or all-pork hot dogs, or a combination of beef and pork, are the standard. Look for dogs in natural casings, which give the distinctive “snap” and mouthfeel of a properly prepared hot dog.
- 8 all-beef or beef-and-pork hot dogs, preferably with natural casings
- 8 poppy seed hot dog rolls, split
- Melted unsalted butter for brushing
- 1 cup chopped onion
- 1 cup chopped tomato
- 6 banana peppers, quartered lengthwise
- 1 cup relish
- Celery salt, to taste
- Beer mustard, to taste (see related recipe at left)
- 2 or 3 small dill pickles, quartered lengthwise
Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
Grill the hot dogs directly over medium-high heat, turning often, until lightly charred and plump, about 5 minutes total. Move the hot dogs to indirect heat. Brush the insides of the rolls with melted butter and grill, cut sides down, until lightly toasted, about 1 minute. Turn the rolls over and grill for about 30 seconds more.
Serve each hot dog on a roll with equal amounts of the onion, tomato, banana peppers, relish, celery salt, mustard and dill pickle spears. Serves 8.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).