Furthermore, Thrillist suggests that 19th-century public perception was not only that these beefy wieners tasted better, but that they were safer to eat. I’ll be sure to share! Thanks! - Mike H.All-beef hot dogs have a deeper, meatier taste that can take heavier spicing than more delicate pork and poultry dogs without being overwhelmed (that's before you even get to the toppings). Don’t forget to tag us at #ChiliPepperMadness. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Got any questions? Ask away! I’m happy to help. That’s it, my friends! I hope you like it. Next, you’ll be looking for some Chicago-style pizza. You can grill the buns rather than steam them to save time.īOOM! Easy, right? You’ve got yourself a true taste of Chicago right there. If you can’t find those, regular all-beef dogs and plain buns will be fine. Pitmaster note: All-beef hot dogs and poppy seed buns make a “true” Chicago hot dog. Vienna beef franks are awesome for making Chicago hot dogs. Repeat with remaining hot dogs and serve immediately. Add sport peppers, to taste, and dash of celery salt. Place one hot dog in each bun, and top with a quarter of the mustard, relish, onions, tomato wedges, and one pickle spear. While the grill is heating and the hot dogs are cooking, grill the buns quickly over direct heat until lightly toasted-about 1 minute. I like a light char on my hot dogs, but you can char them as much as you’d like to your own personal tastes. Cook for about 2-3 minutes on each side, until charred in spots and hot throughout. Open gently so they lay flat on the grill. Lightly oil the grates to prevent sticking.īutterfly the hot dogs by slicing them lengthwise without cutting all the way through. How to Make a Chicago-Style Hot Dog - on the Grillįirst, build a charcoal fire for direct grilling using charcoal and preheat to 400 degrees Fahrenheit. Just don’t add any ketchup! You might be kicked out of Chicago for putting ketchup on your Chicago-style hot dog. Of course, you can vary up the recipe to your preference by excluding some ingredients or adding others. This is my favorite way, with that smoky charcoal grilled flavor. When charred, it’s referred to as a Chicago-style char dog. The hot dog itself can be prepared in different ways, either simmered, steamed, or you can grill it over charcoal to get a wonderful char. Toppings include yellow mustard, chopped white onions, bright green sweet pickle relish, tomatoes, pickled sport peppers, a dill pickle spear and celery salt.īecause of so many toppings, it is referred to as being “dragged through the garden.” Let’s talk about how we make it, shall we? What is a Chicago Style Hot Dog?Ī Chicago-style hot dog is an all-beef hot dog, typically served on a poppy seed bun. Here it is so you can give it a try at home. Learn more about that here: What’s in the cookbook for my team? You guessed it-the famous Chicago-Style Hot Dog. Kingsford has a partnership with Major League Baseball and has created a unique cookbook representing famous MLB food-fare, with charcoal grilling recipes for all 30 teams. I love grilling out in my backyard that overlooks a pond, with the radio on and listening to the baseball game. It’s highly recommended, not just for your char dogs but for any grilling. Kingsford Charcoal gives BBQ lovers the smoky wood-fired flavor they crave. What I love about Kingsford Charcoal is that smoky flavor you only get with great charcoal. Lucky for me, I’m working with Kingsford® Original Charcoal to make them the best they can be-which is char-grilled. So when spring rolls around, I get excited! And I’m excited to share a recipe that’s famous to my part of the world: the Chicago-Style Hot Dog. Spring is here, my friends, and that means I’m ready to bust out the grill and get grilling! Living in the Chicago area makes it tough to grill year-round. Get a true taste of Chicago with this Chicago-style hot dog recipe: char-grilled, all-beef hot dogs topped with mustard, relish, and sport peppers. This post has been sponsored by Kingsford®.
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