Chicago-Style Hot Dogs

Actually, remove step one and boil the dogs is the “normal” Chicago hot dog stand style. This grilled style is from one hot dog stand in Chicago called gold coast dog’s. It’s good, but unique to them. Also, it is critical to get good all beef hot dogs. Vienna Beef is optimal.

I’m from Chicago. Steam or microwave the buns til they’re soft, 30 seconds or so. Butter! Ridiculous! Microwave the buns with a damp paper towel. Works for tortillas/tacos too. We use Ball Park Beef franks here in the Bay Area. Hebrew Nationals are good too. Warm the dogs in water. Use any condiments you like. I do think the celery salt puts the “Chicago” spin on them.

My time has finally come! Vienna Beef hot dogs are essential. Sahlen's hot dogs are a decent replacement (Wegmans if outside NY), but at least a hot dog with a natural casing. The snap to the casing is one of the best parts! Steam the hot dogs in a pan with enough water to cover the bottom of the pan (no need to cover the hot dogs!). Steam or wrap the buns in a wet paper towel and microwave. World Market typically sells sport peppers, and sometimes the neon green relish!

For those looking to mail order ingredients, Vienna Beef sells pretty much every ingredient. They are not cheap so locally I only buy their hot dogs...cheaper just to hit a hot dog stand. And to reiterate some points here: -steam the hot dogs and buns. No butter! -just regular yellow mustard, nothing unique. -green relish is not sweet relish. -celery salt, not celery seed. -1 to 2 sport peppers is not near enough. 3 to 4 is more like it.

I'm fortunate to be a local Chicagoan! I was really excited to see this recipe pop up! I just checked and the buns you would be looking for: S Rosen's poppy seed buns - are available on Amazon (though it would be a bit of a splurge...). Agree with everyone - the buns are NOT grilled nor are the hot dogs. And whatever you decide to do, NO KETCHUP! Enjoy!

I substitute Wickles relish because is doesn't contain high fructose corn syrup. Also, I've found half-sour pickles are an improvement over the dill spears. (those who sub cucumbers may want to try this: a half-sour pickle is literally a lightly pickled cucumber). Agree with warming the dogs in water, and I use a mesh splatter screen over the top and place the buns there for steaming. Finding poppy-seed buns outside Chicago is impossible, but I'm always searching.

If the bright green relish is not sweet relish, then what is it?

I'm a Chicago native. We throw a Chicago Hot Dog Party every summer. Poppy seed buns are not available where we live. We use an egg wash on store bought poppy buns and bake them for 1-2 minutes at 200 degrees until the poppy seeds set. Then we still steam the buns. For the neon green relish we add a few drops of blue (not green) food coloring to store bought relish. It does the trick!

I grew up in Chicago, and make these for a taste of home. The dog makes a difference. I splurge and buy Vienna beef, along with their sport peppers and pickle relish, which is less sweet and has a fresh, cucumber taste. Also, I have never known a Chicago style hot dog to have butter, anywhere, or a flattened or grilled dog. Steam or boil them for an authentic taste. I slice my tomato and pickle thin to better fit all the ingredients on the bun. Enjoy!

Yup. Plain old yellow mustard. And read the comments about just steaming both hot dogs and buns. That’s the true Chicago way. This is too fancied up

I grew up in the City of Chicago back when street signs were yellow and black and buses were green. There’s no butter anywhere near a Chicago hot dog. Vienna hot dogs are optimal, but if you can’t find them, Whole Foods Market all-beef uncured will do. Never Nathan’s (we will have to slap you). Also, always use yellow mustard. Plochman’s is best, but any yellow mustard will do. No Dijon. No spicy brown. NO KETCHUP EVER!!! Always celery salt.

Truth: Fries make the meal. Ideally, thin cut, lightly salted, wrapped with the dog in wax paper.

Yes, it seems impossible to find a poppy seed hot dog bun in NYC. Standard hot dog buns are mushy and awful. The best alternative is a brioche bun that is split at the top. Trader Joe’s has them. Definitely do not toast. Ruins the entire experience.

This'll upset some purists, but I use Field Roast's dogs, both their Stadium and Frankfurter styles. Once they're dressed you probably wouldn't know they're plant based.

Any standard yellow, spicy yellow, or horseradish mustard is fine - French’s is OK. Whatever you use should be strong-flavored because of all the other elements in the bun. IMHO, Dijon, whole grain, and honey mustard don’t work, but the food police aren’t going to lock you up if you prefer something else.