Classic Chicago Style Hotdog

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Nothing screams summer more than a good hotdog.  My favorite is a classic Chicago style hotdog!  Let me show you how to grill the best dawg this summer by adding a little bit of beer.  Yes, you heard me, beer!

Start off by heating up the grill to 350 degrees direct heart.  In an iron skillet, pour in 12oz of your favorite beer, or depending on the size of your pan, fill it 3/4 of the way. Drop a few Vienna Beef Franks in the skillet.  Let me warm up and absorb some beer for that extra flavor.

While the hotdogs are warming up, let’s get the toppings prepped.  Slice a tomato into 1/2 inch spheres and then split into half.  Chop up a white onion and set aside.

Let’s go back to the hotdogs.  Take them out of the beer bath and set directly on the grill grates for a nice char. Next, place a small grate on top of the beer filled skillet and warm up the hotdog buns, plus you’ll get some of that evaporating beer into the buns.

Finally time to assemble.  Take the warm poppyseed hotdog buns, place the nicely charred hotdog and add the toppings: sliced tomato, chopped onions, mustard, sport peppers, sweet relish, pickle spear and season with celery salt.

And that ladies and gentleman is a best ever classic Chicago style hotdog! Enjoy!

 

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Printer friendly recipe below:

Chicago Style Hotdog

Prep Time 5 mins
Cook Time 15 mins
Servings 4 People

Ingredients
  

  • 4 Vienna Beef hotdogs
  • 4 Poppyseed Hotdog Buns
  • 12 oz Beer of your choice
  • 1 Tomato
  • 1/2 White Onion
  • 8 Sport Peppers
  • 4 tsp Yellow Mustard
  • 4 tsp Sweet Relish
  • 2 tsp Celery Salt

Instructions
 

  • Heat up the grill to 350 degrees direct heart. 
  • In an iron skillet, pour in 12oz of your favorite beer, or depending on the size of your pan, fill it 3/4 of the way.
  • Drop a few ViennaBeef Franks in the skillet.  Let me warm up and absorb some beer for that extra flavor.
  • Prep toppings: slice a tomato into 1/2 inch spheres and then split into half.  Chop up a white onion and set aside.
  • Once the hotdogs are warmed up, take them out of the beer bath and set directly on the grill grates for a nice char.
  • Place a small grate on top of the beer filled skillet and warm up the hotdog buns, plus you'll get some of that evaporating beer into the buns.
  • Time to assemble the hotdog.  Take the warm poppyseed hotdog buns, place the nicely charred hotdog and add the toppings: sliced tomato, chopped onions, mustard, sport peppers, sweet relish, pickle spear and season with celery salt.

 

Check out the Recipes Page for other tasty ideas!