This is my take on a grilled Chicago hot dog. Now, don’t email me telling me I’ve broken some cardinal rule by grilling these (on my Weber grill!). I’ve had “real” Chicago dogs and love them. But if it’s not -45 F outside, I’m going to fire up a grill when I make some hot dogs. Nothing beats that great grill flavor. It just can’t be reproduced indoors. And that grill flavor comes thru in every bite. So yeah, these aren’t the true Windy City classic. But boy oh boy is it ever delicious!
Crunchy Yumminess
This grilled Chicago hot dog really came out great. I loved the fresh veggies on it. That cold crunch really added a lot to the taste. And it’s a great fresh contrast to the smoky grilled hot dog. This is a great twist on the classic.
Poppy seed hot buns used to be sorta easy to find. But not any more. At least not here. You can make your own by lightly brushing or spraying a bun with olive oil or even butter and then sprinkling it with poppy seeds. It’s close enough. You really need the flavor that the poppy seeds add. And the look.
If you’re into that super-duper-green relish you find on real Chicago dogs, you have two options. Buy some. Or just add some green food coloring to your relish to green it up a bit. After having the bright green stuff a few times, I’m ok with just regular ole green relish.
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Cookin’ Dogs
Hey, cook the dogs however you want, on whatever you want. Griddle. Grill. Stovetop. Boiled. Broiled. Steamed. Baked. I don’t care. I don’t mean that in a snobby way. I’m just saying you do you. I happen to like mine cooked up on a charcoal grill or in an air fryer. I get a crunchy skin. And I like that. And I can throw the buns on the grill or into the air fryer if I want them toasted (and I do). I often like to cut a thin slit lengthwise down my hot dog before cooking it. That slit will open up a bit as the dog heats. When I put it on the bun, I put the hot dog slit face-up. It gives the toppings a wonderful place to go. And stay. They don’t pop out with each and every bite!
Also try my southwestern hot dog.
Grilled Chicago Hot Dog
Ingredients
- 2 hot dogs
- 2 hot dog buns poppy-seed
- ½ dill pickle diced
- ½ cucumber diced
- 2 tablespoons white onion diced
- 4 slices tomato
- 2 tablespoons sweet pickle relish
- 4-6 peperoncini diced
- 1 tablespoon prepared mustard
- 1 teaspoon Celery salt
Instructions
- Grill or boil the dogs.
- Lightly toast the poppy seed buns.
- Top the buns with the remaining ingredients, sprinkling with the celery salt last.
Notes
Nutrition
Nutritional values are approximate.
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