Chicago-Style Cross-Hatch Hot Dog
The secret to the perfect hot dog? Cross-hatch it first. Score your dog in a diagonal pattern before it hits the heat — you'll get more surface area, crispier edges, and way more flavor in every bite.
Chicago-Style Cross-Hatch Dog
PS Seasoning
6-Apr
20 minutes
American
Pork
The secret to the perfect hot dog? Cross-hatch it first. Score your dog in a diagonal pattern before it hits the heat — you'll get more surface area, crispier edges, and way more flavor in every bite.
Ingredients
- 6 – Jumbo Hot Dogs
- 6 – Poppy Seeded Hot Dog Buns
½ C – Mayo
2 T – Pickle Juice
1 T – Spicy Dill Pickle Rub
½ C – Brew City Mustard
- 4 oz – Smoked Gouda, sliced
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¼ C– Pickles, diced
¼ C – Onion, diced
¼ C – Sport Peppers, diced
¼ C – Tomatoes, diced
1 t – BBQ General SPG Rub
Directions
Crosshatch your hot dogs with a knife or use a hot dog slicing tool to cut the hot dogs.
- Heat flattop to 350 degrees.
- Make the relish by combining the ingredients listed together in a bowl.
- Make the pickle mayo by combining the mayo, pickle juice and spicy dill pickle rub together.
- Place the hot dogs on the flattop and sear them on all sides.
- Once you’re ready to build you hot dogs, place the sliced cheese on the flattop for 4-5 seconds each side to start melting. Immediately place on the hot dog buns.
- Lay a hot dog into each bun and then top with the relish.
Drizzle the dogs with the pickle mayo and the Brew City mustard.
- Enjoy!
