Chicago Style Hot Dog Recipe

All-beef hot dog: A high-quality hot dog made entirely from beef, providing a rich and savory flavor.

Poppy seed hot dog buns: Soft buns sprinkled with poppy seeds, adding a slight crunch and unique taste.

Yellow mustard: A tangy and bright condiment that complements the savory hot dog.

Sweet green pickle relish: A sweet and tangy relish that adds a burst of flavor and texture.

Small chopped onion: Freshly chopped onions for a bit of crunch and sharpness.

Tomato wedges: Fresh tomato slices that add juiciness and a touch of acidity.

Pickle spears: Crisp pickle slices that provide a tangy and refreshing contrast.

Sport peppers: Small, spicy peppers that add a kick of heat.

Celery salt: A seasoned salt that enhances the overall flavor with a hint of celery.

To achieve the perfect grill marks on your hot dogs, make sure to preheat your grill to medium-high heat. This ensures that the hot dogs cook evenly and develop a slight char without burning. Additionally, when toasting the buns, keep a close eye on them as they can go from perfectly toasted to burnt very quickly. Lightly brushing the buns with a bit of butter or olive oil before toasting can add an extra layer of flavor and help them crisp up nicely.

• all-beef hot dog - Substitute with turkey hot dog: A leaner option that still provides a similar texture and flavor.

• poppy seed hot dog buns - Substitute with whole wheat hot dog buns: A healthier alternative that adds a nutty flavor.

• yellow mustard - Substitute with Dijon mustard: Offers a more complex flavor profile with a bit of spice.

• sweet green pickle relish - Substitute with chopped dill pickles: Provides a tangy crunch without the sweetness.

• small chopped onion - Substitute with scallions: Adds a milder onion flavor and a bit of color.

• tomato wedges - Substitute with cherry tomatoes: Easier to handle and provides a burst of sweetness.

• pickle spears - Substitute with cucumber spears: A fresher, less salty option that still offers crunch.

• sport peppers - Substitute with jalapeño slices: Adds a similar level of heat and a bit of extra flavor.

• celery salt - Substitute with sea salt and celery seed: Mimics the flavor while allowing for better control of saltiness.

• Allow the hot dogs and buns to cool completely before storing. This prevents condensation, which can make them soggy.

• Wrap each hot dog individually in aluminum foil or plastic wrap to maintain freshness and prevent freezer burn.

• Place the wrapped hot dogs in an airtight container or a resealable plastic freezer bag. Label the container with the date to keep track of storage time.

• For the buns, place them in a resealable plastic freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Store the hot dogs and buns in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 2 months.

• To reheat, thaw the hot dogs and buns in the refrigerator overnight if frozen. Reheat the hot dogs on a grill or in a microwave until heated through. Toast the buns lightly on the grill or in an oven.

• Store the condiments like mustard, pickle relish, and chopped onions in separate airtight containers in the refrigerator. They can typically last up to a week.

• For the tomato wedges and pickle spears, store them in an airtight container in the refrigerator. They should be consumed within 2-3 days for optimal freshness.

• Sport peppers can be stored in their original jar in the refrigerator. Ensure the lid is tightly sealed to maintain their crunch and flavor.

• When ready to assemble, follow the original recipe instructions to recreate the perfect Chicago style hot dog.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each hot dog in aluminum foil to prevent it from drying out. Place the wrapped hot dogs on a baking sheet and heat for about 10-15 minutes. For the buns, wrap them in foil as well and heat for the last 5 minutes of the hot dog reheating time.

• Microwave Method: Place the hot dog on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Microwave on high for about 30-45 seconds or until heated through. For the buns, wrap them in a damp paper towel and microwave for about 10-15 seconds.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of water to the skillet and place the hot dogs in the pan. Cover with a lid and steam for about 5 minutes, turning occasionally, until heated through. Toast the buns in a separate dry skillet over medium heat for about 1-2 minutes per side.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the hot dogs in the air fryer basket and heat for about 3-5 minutes. For the buns, add them to the air fryer for the last 1-2 minutes of the hot dog reheating time.

• Grill Method: Preheat your grill to medium heat. Place the hot dogs on the grill and heat for about 3-5 minutes, turning occasionally, until warmed through. Toast the buns on the grill for about 1-2 minutes.

• Grill: Used to cook the hot dogs and toast the buns, providing a slightly charred and smoky flavor.

• Tongs: Essential for turning the hot dogs on the grill to ensure even cooking.

• Basting brush: Useful for lightly brushing the buns with butter or oil before toasting them on the grill.

• Cutting board: Provides a safe surface for chopping the onion and slicing the tomatoes.

• Chef's knife: Ideal for chopping the onion and cutting the tomato wedges.

• Measuring spoons: Used to measure out the mustard and sweet green pickle relish accurately.

• Serving platter: Handy for arranging and serving the assembled Chicago-style hot dogs.

• Small bowl: Useful for holding the chopped onions until they are ready to be used.

• Spatula: Can be used to help transfer the hot dogs and buns from the grill to the serving platter.

Pre-chop ingredients: Chop the onion, tomato wedges, and pickle spears ahead of time and store them in the fridge.

Use pre-made relish: Opt for store-bought sweet green pickle relish to save chopping time.

Multi-task grilling: Grill the hot dogs and toast the buns simultaneously to cut down on cooking time.

Organize toppings: Arrange all your toppings like mustard, sport peppers, and celery salt in small bowls for quick assembly.

Batch cooking: Grill multiple hot dogs at once if you're serving a crowd.