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Chicago Style Hotdog

Prep Time 5 mins
Cook Time 15 mins
Servings 4 People


  • 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


  • 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.