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Grilled Chicago Hot Dog
By Traeger Kitchen
Hold the ketchup and serve up these 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.
Prep Time
10 Minutes
Cook Time
15 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 8 | Foot-long Hot Dogs |
| 8 | foot-long hot dog buns |
For Serving
| 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 |
Steps
1
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Arrange the hot dogs directly on the grill grates. Close the lid and grill for 15 minutes, turning every 5 minutes.
375 ˚F / 191 ˚C
Ingredients
8 Foot-long Hot Dogs
3
Place the buns on the grill for the last 3 minutes of cook time warm them.
375 ˚F / 191 ˚C
Ingredients
8 foot-long hot dog buns
4
Assemble the Chicago dogs: place the hot dogs in the buns and top with mustard, relish, and onions. Arrange the tomato slices on one side of the dogs, the pickle spears on the other, and the sport peppers down the middle. Serve immediately. Enjoy!
Ingredients
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
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