Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, Comfort Food, Grilling Time, Labor Day Weekend, Memorial Day Weekend, Summer Fun, Weekend Fun
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Because sometimes ketchup & mustard just aren’t enough.
- 8 Hot Dogs
- 8 Hot Dog Buns (Split)
- Ketchup, Mustard, Relish
- Grill hot dogs, uncovered, over a medium heat 3 to 7 minutes until heated through. Turn occasionally.
- Toast buns if desired.
- Remove hot dogs from grill and serve in buns. Add toppings.
- Chicago Style: Use poppy seed buns. Top hot dogs with yellow mustard, chopped white onions, sweet pickle relish, sliced pickled jalapeño peppers, and sliced tomatoes. Sprinkle with celery salt.
- Summer Dogs: Top hot dogs with shredded lettuce, grilled corn kernels, and chopped red onions, and tomatoes.
- Hawaiian: Top hot dogs with chopped fresh pineapple, sliced onions, and chopped green sweet pepper. Drizzle with teriyaki sauce.
- Reuben: Top hot dogs with sauerkraut, dill pickle relish, and shredded Swiss Cheese. Drizzle with Thousand Island salad dressing.
- Chili: Top hot dogs with chili, shredded cheddar cheese, corn chips, and sour cream.
- Californian: Top hot dogs with mixed spring greens, chopped avocado, chopped tomatoes, and chopped hard boiled eggs. Drizzle with ranch salad dressing.
- Sonoran: Cook hot dogs wrapped in bacon. Top with heated pinto beans, chopped onions, chopped tomatoes, barbecue sauce, and sliced fresh jalapeño chile peppers.
- Mac & Cheese: Top hot dogs with heated macaroni and cheese along with crushed potato chips.
- Serves 8
- Prep Time: 20 Minutes Cook Time: 7 Minutes Total Time: 27 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
