Chicago Style Fullblood Wagyu Beef Hot Dogs
Recipe by Chef Jonathan Pepera, Double 8 Cattle Company ContributorPrep Time: 20 Minutes
PREPARING THE FULLBLOOD WAGYU BEEF HOT DOG TOPPINGS
Cut the vine ripe tomato into 8 wedges, and season with salt and black pepper. Set aside.
Cut the pickled banana peppers in half, length wise, and set aside.
Cut the whole pickle into quarters, and set aside.
Dice the white onion, and reserve.
Place the relish in a small bowl. If desired, combine a drop of green food coloring to the relish, and stir until the relish is bright green.
GRILLING THE FULLBLOOD WAGYU BEEF HOT DOGS AND BUNS
Preheat your grill to 400°F.
Place the Wagyu beef hot dogs on the grill, and cook for 3 minutes on each side (or until an internal temperature of at least 150°F is reached). Set aside.
Brush the inside of the hot dog buns with the butter, and season with salt.
Place the buns on the grill, cut side down, and gently toast the bun.
Remove the buns from the grill, and place the cooked hot dogs inside the buns.
Set them on a large plate.
Place two wedges of tomato and one pickle spear on each grilled Fullblood Wagyu beef hot dog.
Drizzle the hot dogs with yellow mustard.
Place 2 halves of the banana peppers on top of each hot dog.
Then, add the chopped white onions and a dollop of the green relish to each hot dog.
Sprinkle the celery salt and poppyseeds on top of the Fullblood Wagyu beef hot dogs.
Serve, and enjoy!