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Grilled Chicago Hot Dog

10

15

Pecan

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.

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  • 8 footlong hot dogs

  • 8 footlong hot dog buns

  • yellow mustard

  • 3/4 Cup sweet pickle relish

  • 1 Cup diced white onion

  • 2 Whole tomatoes, cored and sliced into wedges

  • 8 dill pickle spears

  • 16 pickled sport peppers

  • 1

    When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F

  • 2

    Grill footlong hot dogs for 15 minutes, turning every 5 minutes.

    • 8 footlong hot dogs

  • 3

    Place buns on the grill for the last 3 minutes of cooking to warm them.

    • 8 footlong hot dog buns

  • 4

    Assemble 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!

    • As Needed yellow mustard

    • 3/4 Cup sweet pickle relish

    • 1 Cup diced white onion

    • 2 Whole tomatoes, cored and sliced into wedges

    • 8 dill pickle spears

    • 16 pickled sport peppers

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