The only real hurdle you may have in making this recipe is trying to find a pickled sport pepper. Grocery store managers will look at you like you have three heads if you ask for a pickled sport pepper. My advice is unless you have a superstore with an amazing amount of unique products don't even bother looking in a standard store. After being rejected by numerous grocery stores I turned to the internet. The web taught me that pickled sport peppers are actually pickled serrano peppers. A light bulb went off. I have a local Mexican grocery store near my house that sells a variety of hot peppers. It turns out that the shelves were lined with a bunch of pickled canned peppers and pickled serrano peppers were aplenty. So first look for an ethnic grocery store if you don't have a high end grocery store. If all else fails you can order them on the internet.
After you find these pickled serranos or "sport peppers" you should be good to go. Assemble all of the ingredients. Dice your white onion and make nice little tomato wedges.
I like to grill hotdogs over medium or medium low heat. Let them take their time on the grill. No need to rush things. Roll the dogs around over direct heat until they start to sweat and are completely heated through. I know real hotdog fans may prefer the dog boiled or steamed. But c'mon, this is a grilling blog after all.
Line the hotdog with mustard then top it with diced onions and relish. Insert a dill pickle spear on one side and the tomato wedges on the other. Then lay the pickled serrano peppers on top. Finally give the dog a generous shake of celery salt. There you have it. The true hotdog masterpiece! Note the blue cheese coleslaw on the side. It's the perfect side dish for this!
Two things I forgot to mention. 1. No ketchup. Ever. 2. If you can't find pickled serranos I think it's perfectly acceptable to add pickled jalapenos. Granted I'm not from Chicago and I may lose a few readers for this comment, it seems to me that the pickled serrano peppers are just a little spicier than a common pickled jalapeno.
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By John Thomas
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