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iNGREDIENTS
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4 all-beef hot dogs
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4 hot dog buns
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2 tbsp. yellow mustard
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¼ cup bright green sweet pickle relish
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½ small white onion, diced
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2 small Roma tomatoes, cut into thin wedges
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4 dill pickle spears
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pickled sport peppers, to taste
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celery salt, to taste
Hot Dog toppings
direction
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When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Gently open the butterflied hot dogs and lay them flat on the grill.
- Cook for about 2 minutes on each side, until charred in spots and hot throughout.
- Grill the buns quickly over the coals for about 1 minute, until they’re lightly toasted.
- Place 1 hot dog on each bun and top with ¼ of the toppings. Add sport peppers to taste, then sprinkle with the celery salt.
- Repeat with the remaining hot dogs and serve immediately — hot off the grill.