Whatcha Cookin Wednesday – CHICAGO STYLE HOT DOGS

BY: Andrea Alden

INGREDIENTS

• 4 big and juicy all-beef hotdogs
• 4 poppy seed buns
• 1 small white onion, diced
• 1 small red tomato, sliced
• 8 pickled sport peppers
• Dill pickle spears
• Sweet relish
• Yellow mustard
• Celery salt

DIRECTIONS

1. Preheat your barbecue to 375°F (190°C) preparing to use both direct and indirect heat. You can use your gas grill or a charcoal grill for this, although charcoal would be more authentic. If you only have a gas barbecue, try the Napoleon Charcoal Tray accessory for charcoal fun. For even more authenticity, place a heat-safe dish filled with water onto the barbecue over the “off” side of the barbecue to warm.
2. Wash the tomato and prep the ingredients, dice the onion, slice the tomato, and pull out the pickles that you want to use. Slice an ‘X’ into the ends of the hotdogs.
3. Once the barbecue is up to temperature, place your buns on the grids and cover with a heat-safe bowl like Napoleon’s Marinating Bowls.
4. Steam the buns for 1 to 2 minutes maximum.  
5. Grill the hotdogs over direct heat until charred and cooked through, about 5 minutes.
6. Fill the buns with the grilled hotdogs then top with mustard, onion, relish, tomato slices, a pickle spear, and sport peppers. Finish with a sprinkle of celery salt. 

Prepare for a big bite with these delightful Chicago Style Hot Dogs. Do you break all of the rules and have your franks with ketchup or are you traditional with mustard? Share your thoughts, recipes and photos as you celebrate National Hot Dog Day by sharing on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats, #NationalHotDogDay and #NapoleonGrill.

Shop Napoleon Charcoal Grills here.

Happy Grilling!