Chicago Hot Dog
- 8 all-beef hot dogs
- 8 poppy seed buns
- 8 dill pickle spears
- 8 sport peppers
- 2 tomatoes sliced
- ¼ cup sweet pickle relish
- ¼ cup white onion diced
- 2 Tablespoons yellow mustard
Preheat your charcoal grill over medium-high heat (450 degrees F).
While the grill is preheating, prepare all your toppings so they are ready to go when your hot dogs come off the grill.
Place your hot dogs directly on the grill. Grill, rotating frequently for 5-7 minutes or until the hot dogs are heating through and you have nice grill marks on the outside.
Traditional style dogs are served with a steamed poppy seed bun, so if you like, you can grill your bun for 30 seconds to 1 minute.
Remove hot dogs from the grill and place them in the bun. Top with mustard, relish, sliced tomatoes, chopped white onions, and sprinkle the top with celery salt. Serve with sport peppers on the side.
Calories: 2345kcal | Carbohydrates: 229g | Protein: 82g | Fat: 124g | Saturated Fat: 48g | Cholesterol: 202mg | Sodium: 10791mg | Potassium: 2061mg | Fiber: 18g | Sugar: 61g | Vitamin A: 3747IU | Vitamin C: 45mg | Calcium: 885mg | Iron: 20mg