- – All beef hotdogs (no turkey dogs, no filler)
- – *Poppy seed bun
- – American Stockyard Chicago Style Relish
- – Kosher dill pickles
- – Sport peppers (whole preferred, but sliced if that’s all you can find)
- – Poppy seed bun
- – Diced white onion
- – Tomato wedges
- – Yellow mustard
Preheat your grill, such as the Yoder Smokers YS640 pellet cooker with GrillGrate inserts, to 350°. While the grill is heating up, take some time and slice up your tomato wedges and dice the white onion. Be sure and use a good knife such as the Victorinox 8″ Chef’s Knife to cut the veggies. There is nothing worse that mangling a tomato with a dull knife!
Place the hotdogs on the grill. Make sure and watch them closely as they tend to cook very quick. Turn them a quarter turn as they brown, and as soon as they’ve taken on the color you want, they’re good to go!
Build the hotdog from the bottom up. We layered American Stockyard Chicago Style Relish and yellow mustard first, then placed our all beef hot dog in place. Stack the tomatoes, sport peppers, onions, and pickle slice and you’re ready to go!
* Our local store didn’t have any poppy seed buns, so we had to skip this in favor of a standard bun, but the American Stockyard Chicago Style Relish has poppy seeds in it, so we didn’t feel like we were cheating too much!