Chicago Style Hot Dogs
Travel the world—or even the U.S.—and you’ll find many local versions of hot dogs. Below is one of our favorites, the Chicago dog. Some ingredients are specific to that city, but we’ve suggested work-arounds that will bring you close to the real deal.
- 8 all-beef natural casing hot dogs
- 8 good-quality sliced hot dog buns with poppy seeds (see Note below)
- Yellow mustard
- 1/2 cup sweet green pickle relish
- 1 cup diced onion
- 2 small to medium ripe tomatoes, each cored and sliced into 8 wedges
- 8 home-style dill pickle spears
- 16 pickled sport peppers (or substitute drained peperoncini)
- Celery salt
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the hot dogs on the grill grate and grill, turning every 5 minutes, until sizzling hot, 15 to 20 minutes. In the meantime, warm the hot dog buns on the grill grate. To assemble the sandwiches, put a hot dog in each bun. Give the dog a squiggle of mustard. Top with some of the pickle relish and onion. Wedge 2 pieces of tomato between the bun and the hot dog on one side, and put a pickle spear on the other side. Lay 2 sport peppers on top and give the sandwich a sprinkle of celery salt. Note: Poppy seed hot dog buns can be hard to find outside of Chicago. But you can make a fair imitation by brushing the tops of the buns lightly with melted butter and sprinkling them with poppy seeds before warming on the grill as directed.