Grilled Chicago Hot Dog
By Traeger Kitchen
5 Reviews
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.
Prep Time
10 Min
Cook Time
15 Min
Pellets
Pecan
Yields: 6 Servings
Ingredients
main
| 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 |
Units of Measurment:
Step
Step 1
When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Step 2
Grill footlong hot dogs for 15 minutes, turning every 5 minutes.
00:05
375 ˚F / 191 ˚C
Ingredients
8 footlong hot dogs
Step 3
Place buns on the grill for the last 3 minutes of cooking to warm them.
00:03
375 ˚F / 191 ˚C
Ingredients
8 footlong hot dog buns
Step 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!
Ingredients
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
My Notes
In order to add notes for this recipe, you must log in or create an account.