Oct 6, 2017

Chicago-Style Hot DogsRecipe from Weber's Real Grilling™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 2 tomatoes
  • 1 yellow onions

Meat / Poultry / Seafood

  • 8 all-beef hot dogs, each about 4 oz

Oil and Spices

  • 1 tsp celery salt


  • 2 dill pickles
  • 16 pepperoncini
  • 0.5 cup sweet pickle relish
  • 0.25 cup yellow mustard


  • 8 poppy seed hot dog buns


  • 2 medium tomatoes, cut crosswise into ¼-inch slices
  • 8 all-beef hot dogs, each about 4 ounces
  • 8 hot dog buns, preferably poppy seed, split
  • 16 pepperoncini
  • 2 dill pickles, cut into spears
  • ½ cup finely chopped yellow onion
  • ½ cup sweet pickle relish
  • Yellow mustard
  • Celery salt


  1. Cut each tomato slice in half to make half-moons.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed as much as possible, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.

  4. Place a grilled hot dog in each bun with two tomato slices, two peppers, a pickle spear, chopped onion, pickle relish, and mustard. Finish with a generous dash of celery salt. Serve warm.

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Chicago-Style Hot Dogs