It's National Hot Dog Month and while there are literally thousands of different ways to serve this ballpark favorite, one of my favorites is the Chicago dog which combines mustard, pickles, fresh tomatoes, sport peppers, onion, neon green relish, and celery salt.
In celebration of this Windy City classic, Grillocracy is turning to Tim Murphy, author of the cookbook series Flannel John's Cookbooks for Guys, for his Chicago-style hot dog recipe as featured in The Tube Steak Boogie.
GRILLED CHICAGO-STYLE HOT DOGS
Hot Dogs (Vienna or David Burg brands preferred, Hebrew National or Nathan’s can work)
Poppy seed buns
Dill pickle spears
Sweet relish (electric green if available)
Prepare grill for medium-high heat cooking, approximately 400 degrees. Grill the hot dogs. Use very soft, fresh buns or steam them if needed. Load up your dogs with all the ingredients saving the celery salt for last.
Recipe courtesy of Tim Murphy, author of "Flannel John's Cookbooks for Guys."