Kevin Kolman's Chicago-Style Hot Dogs
Prepare grill for direct cooking over medium heat (350° to 450°).Advertisement
Cut each tomato slice in half to make half-moons. Cut a few well-spaced shallow diagonal slashes crosswise along one side of each hot dog.
Brush cooking grates clean. Grill hot dogs over direct medium heat, with lid closed, until lightly marked on the outside and hot all the way to the center, 4 to 5 minutes, turning occasionally. Remove from grill.
Place a hot dog in each bun and add 2 tomato half-moons, 2 peppers, 1 pickle spear, some onion and 1 tbsp relish. Add mustard to taste and finish with a pinch of celery salt. Serve warm. Recipe courtesy of Weber's Greatest Hits by Jamie Purviance