As spring time coming around the corner, along with it comes warmer, more pleasant weather. As warmer, more pleasant weather comes around the corner, along with it comes the opportunity for outdoor grilling and barbecue events with friends and family. From delicious hamburgers to a grand, saucy rack of ribs, there are multiple kinds of foods to be found at a barbecue. One of those foods include hot dogs, and I’m always a fan for a meaty, juicy hot dog in any type of weather. One extremely popular hot dog is the Great Chicago Hot Dog. For those who are already planning out their next barbecue event, or just have a taste for a fulfilling hot dog, below is the recipe for the Chicago Hot Dog, according to Craig “Meathead” Goldwyn, the Zen of Barbecue & Grilling.

Yield: 1 serving.

Preparation Time: 10 minutes.

Cooking Time: 10 minutes.

Assembly Time: 2 minutes.

Ingredients:

-1 bun length jumbo all beef frankfurter with a natural casing

-1 poppy seed bun

-1 long squirt of yellow mustard

-2 tablespoons sweet pickle relish

-2 tablespoons onion, coarsely chopped fine

- ¼ medium Roma tomatoes

-2 pickled serano “sport” peppers

-1 kosher pickle spear or fresh cucumber spear, about 5” long

- ¼ teaspoon celery salt

Instructions:

1) “For the Classic Dirty Water Dog:” Bring enough water to cover the dog to a boil, then cut back to a simmer. Simmer, never boil, the dog for 10 minutes.

“For a Char Dog:” This is a technique I learned from Gold Coast Dogs. Cut an X shape in the ends of the dog. When they cook they will curl up and get extra crispy. Cook the dogs over a medium high grill until the skin darkens and there are nice grill marks all around.

2) Traditional Chicago Hot Dog buns are steamed.

3) Cut the stem off the end of the tomato and squeeze it over the trash can ejecting the seeds. Chop the tomato into ¼” chunks.

4) Place the frankfurter on the bun. Squirt the mustard on the dog on one side between the meat and the bun. Spread the relish between the meat and the bun on the opposite side of the mustard. Sprinkle the chopped onions on top of the mustard. Distribute the tomato chunks all around. Place the peppers on top of the tomatoes. Place the spear on top of the onions and mustard. Sprinkle the celery salt on top of the vegetation.

5) Absolutely, positively, no ketchup. Fohgeddaboudit.

Although I’m not totally on board with step #5 (especially since I’m a ketchup-a-holic and will put it on just about ANY food item), the rest of the recipe sounds fantastic! Certainly one that all of you may want to keep in your back pockets, come spring and summer time!

-Ricky

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Visit the App Store Resource Center for important details including screen shot dimensions, how to target universal applications, and what to expect during the initial review.

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