Chicago Dogs
Chicago Red Hot
Chicago Dogs
From "Born To Grill."
8 all-beef wieners
8 poppy seed hot dog buns or other hot dog buns, preferably bakery-made
Yellow ballpark mustard
Chopped cucumber
Sport peppers or pepperoncini, chopped
Chopped onion
Chopped red-ripe tomato
Celery salt
Dill pickle spears, optional
Fire up the grill, bringing the temperature to high (1 to 2 seconds with
the hand test).
Grill the wieners uncovered for 3 to 5 minutes over high heat until
deeply browned, rolling to crisp all surfaces.
Toast the buns at the same time on the edge of the grill.
Place the dogs on the toasted buns and top each with a good squiggle of
mustard. Then pile on, in approximately equal portions, generous spoonfuls
of cucumber, peppers, onion and tomato.
Sprinkle celery salt over each bulging bun. Serve with dill pickle if
desired.
Serves 8.
Chicago Red Hot
Serves: 4-8
8 hot dogs, grilled or cooked on a griddle
8 hot dog buns
yellow mustard
sweet pickle relish
chopped white onion
diced fresh tomato
8 pickle spears
hot peppers
celery salt
Place cooked hot dogs on buns and top with the remaining ingredients.
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