Grilling hot dogs might seem self-explanatory, but I'd be remiss if I didn't include a recipe directly from my adopted hometown. Three crucial elements to a Chicago hot dog? Poppy-seed buns, celery salt and all-beef franks. Whether you put ketchup on yours should remain between you and your conscience!
-- 6 100 percent all-beef hot dogs
-- 24 ounces beer
-- 6 poppy-seed hot dog buns
-- 6 tablespoons yellow mustard
-- 1 medium onion, chopped
-- 6 tablespoons sweet pickle relish
-- 6 pickle spears
-- 12 sport peppers or pepperoncini
-- Celery salt, to taste
-- 1 tomato, sliced and then halved
1. Preheat grill to high.
2. Pour beer into a disposable aluminum pan, then add the hot dogs. When your grill is hot, place the pan over direct heat until the beer begins to simmer, about 7-8 minutes. Move the pan to the cooler side of your grill, close the lid and allow the hot dogs to completely cook through, about 10 minutes.
3. Remove hot dogs from the beer and cook over direct heat until grill marks begin to appear, turning frequently, about 2-3 minutes.
4. Place each hot dog in a poppy-seed bun and top with mustard, onions, pickle relish, pickles, peppers, celery salt and tomatoes.
-- Published by permission from The Big Hurt's Guide To BBQ And Grilling by Frank Thomas. Copyright (c) 2016. Published by Triumph Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Available for purchase from the publisher, Amazon, Barnes & Noble and iTunes. Follow Frank Thomas on Twitter @TheBigHurt_35.
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