Chi-town Pinata Recipe

Time25m

Serves6

Chicago style hotdog with la barbecue traditional hotgut topped with dill relish, sport peppers, pickle spears, onion and yellow mustard

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Ingredients

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1
Heat and split buns
If using poppy seed buns, warm them gently so they are soft and slightly toasted. Lightly buttering is optional. Wrap buns in foil and warm in a 350°F (175°C) oven for 5–7 minutes or toast cut sides on a griddle for 1–2 minutes until lightly browned.
2
Cook the hot dogs
Preheat a grill, cast-iron skillet, or griddle over medium-high heat. Brush the hot dogs lightly with 1 tablespoon oil to prevent sticking. Grill or sear the hot dogs, turning every 1–2 minutes, until deeply browned and blistered in spots and heated through, about 6–8 minutes total depending on thickness. For a Chicago-style finish, do not slit or overly char—keep whole.

3
Prepare onion and pickles
Finely chop the white onion into small, uniform pieces (about 1 cup). Quarter the dill pickles lengthwise into 6 spears. Halve the sport peppers lengthwise (remove seeds only if you want less heat). Keep relish and mustard ready in small bowls for quick assembly.
4
Add mustard and relish
Open each warmed bun and place a cooked hot dog into it. Squeeze about 1/2 teaspoon of yellow mustard in a thin line along the length of each hot dog (roughly 1/2 tablespoon per dog). Spoon about 1/2 tablespoon of dill pickle relish in a strip on the opposite side of the hot dog from the mustard (roughly 1/2 tablespoon per dog).
5
Top with onions, peppers, and pickles
Sprinkle about 2 to 3 tablespoons of finely chopped white onion evenly over the six hot dogs (roughly 1 level tablespoon per 2 dogs or as desired). Place one quartered dill pickle spear along the side of each hot dog, tucking it between the dog and the bun. Place two halves of a sport pepper on top of each hot dog (position on the opposite side of the pickle spear so toppings are balanced).
6
Finish with celery salt
Lightly dust each fully assembled hot dog with a pinch of coarse celery salt (about 1/8 teaspoon per dog) to taste. Serve immediately while the hot dogs and buns are warm.