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Chicago Dogs



  • 8 all-beef hot dogs
  • 8 poppy seed hot dog buns or other hot dog buns
  • Yellow ballpark mustard
  • Chopped cucumber
  • Pepperoncini, chopped
  • Chopped onion
  • Chopped red-ripe tomato
  • Celery salt
  • Dill pickle spears (optional)


  1. Fire up the grill, bringing the temperature to high.
  2. Grill the hot dogs uncovered for 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces.
  3. Toast the buns at the same time on the edge of the grill.
  4. Place the dogs on the toasted buns and top each with a good squirt of mustard.
  5. Pile on, in approximately equal portions, generous spoonsful of cucumber, peppers, onion and tomato.
  6. Sprinkle celery salt over each bulging bun.
  7. Serve with dill pickle if desired.

Yield: 8 servings; 1 hot dog each


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