Chicago Style Hot Dogs

Author: Traeger

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty Rating: 1/5
  • 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

Preperation Steps
  • 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.