Grilled Chicago Hot Dog
6 – 8
Hold the ketchup and do your dogs Chicago-style. Foot long hot dogs are grilled and topped with tomato wedges, onions, pickle relish, peppers and mustard all in a poppy seed bun.
8 footlong hot dogs
8 footlong hot dog buns
As Needed yellow mustard
3/4 Cup sweet pickle relish
1 Cup diced white onion
2 tomatoes, cored and sliced into wedges
8 dill pickle spears
16 pickled sport peppers
1When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
2Grill footlong hot dogs for 15 minutes, turning every 5 minutes.
3Place buns on the grill for the last 3 minutes of cooking to warm them.
4Assemble the Chicago dog with mustard, relish and onions on top. Place the tomato slices on one side of the dog, the pickle spears on the other, and the sport peppers down the middle. Enjoy!