Ingredients

The following ingredients have 8 Servings
  • 8 all-beef or beef-and-pork hot dogs, preferably with natural casings
  • 8 poppy seed hot dog rolls, split
  • Melted unsalted butter for brushing
  • 1 cup chopped onion
  • 1 cup chopped tomato
  • 6 banana peppers, quartered lengthwise
  • 1 cup relish
  • Celery salt, to taste
  • <a href="http://www.williams-sonoma.com/recipe/beer-mustard.html"><b><u>Beer mustard</u></b></a>, to taste
  • 2 or 3 small dill pickles, quartered lengthwise

Instruction

  • Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
  • Grill the hot dogs directly over medium-high heat, turning often, until lightly charred and plump, about 5 minutes total. Move the hot dogs to indirect heat. Brush the insides of the rolls with melted butter and grill, cut sides down, until lightly toasted, about 1 minute. Turn the rolls over and grill for about 30 seconds more.
  • Serve each hot dog on a roll with equal amounts of the onion, tomato, banana peppers, relish, celery salt, mustard and dill pickle spears. Serves 8.
  • Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).