Grilled hot dogs with a toppings bar
All-beef franks grilled until blistered, served with a build-your-own bar of quick pickle relish, onion, warm chili, cheddar and jalapeños for 8.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 8
- Per serve
- 780 kcal
Ingredients
Method
Heat a gas grill to medium-high (about 400°F) with the lid closed, or light a full chimney of charcoal and spread the coals over half the grill. Give it about 10 minutes. Meanwhile, tip the chili into a saucepan and warm it over medium-low heat on the stove or grill side burner, stirring now and then.
While the grill heats, make a quick relish: stir the chopped pickles with the brine and sugar. Set out bowls of relish, diced onion, sliced jalapeños and cheddar, plus ketchup and mustard.
Brush the grates with an oiled paper towel held in tongs. Lay the hot dogs across the grates over direct heat and grill, rolling them a quarter turn every minute or so, until blistered with grill marks all over and steaming hot through.
In the last minute, open the buns and lay them on the cooler side of the grill (or the edge of the grates) to warm and lightly toast.
Pour the hot chili into a serving bowl. Tuck the hot dogs into the buns, pile them on a platter and let everyone build their own.
Tips
- Hot dogs are precooked, but heat them until steaming hot all the way through (165°F) before serving.
- For less chopping, buy sweet or dill relish and a jar of pickled jalapeños; it saves about 5 minutes.
- Plan on two hot dogs per adult. For kids, one is usually plenty, so 16 franks covers a mixed crowd of about 10.
