Grilled Chicago Hot Dog
By Traeger Kitchen
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 Minutes
Cook Time
15 Minutes
Pellets
Pecan
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
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 |
Step
1
When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Grill footlong hot dogs for 15 minutes, turning every 5 minutes.
375 ˚F / 191 ˚C
00:05
3
Place buns on the grill for the last 3 minutes of cooking to warm them.
375 ˚F / 191 ˚C
00:03
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!
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