It turns out Chicago style hot dogs aren’t just boiled but they can be grilled as well. When they are grilled they are called Char Dogs. I have been to Chicago a few times but I have never tried the char dog before. The Char Dog is pretty much identical to the regular boiled Chicago dog but the difference is the hot dogs have an X shape cut into the ends and they are grilled. These hot dogs are topped with mustard, diced onion, tomato, pickle relish, dill pickle spears, celery salt and sport peppers. The bun that is to be used with these hot dogs is a poppy seed bun. There are not set ingredients amounts in this recipe, what is listed is simply what is required to make the Char Dogs. Enjoy.
- All beef hot dogs
- Poppy seed buns
- Dill pickle spears
- Tomato (halved and sliced thin)
- Yellow mustard
- Sweet pickle relish
- Onion (diced)
- Sport peppers
- Celery salt
- Cut a 1 inch deep X shape into the end of each hot dog.
- Heat an outdoor grill to medium heat. Add the hot dogs and grill until well browned on one side, about 2 minutes. Flip the dogs and grill until the cut ends are curling and the dogs are charred a bit.
- Put each grilled dog in a poppy seed bun, along with a pickle spear on one side and 2 tomato slices on the other. Top with mustard, relish, onions, 2 sport peppers, and some celery salt.