Step 1

Prep. Cut the stem off the end of the tomato and squeeze it over the trash can ejecting the seeds. Chop the tomato into 1/4" (6.4 mm) chunks. Dice the onion.

Step 2

Cook. For the classic dirty water dog, bring enough water to cover the dog to a boil, then cut back to a simmer. Simmer, never boil, the dog for 10 minutes.

Step 3

For a char dog, use a technique I learned from Gold Coast Dogs. Cut an X shape in the ends of the dog. When they cook they will curl up and get extra crispy. Cook the dogs over a medium high grill until the skin darkens and there are nice grill marks all around.

Step 4

Traditional Chicago Hot Dog buns are steamed. Click here for tips on how to prepare your buns.

Step 5

Serve. To serve a Chicago dog, begin by placing the frankfurter on the bun. Squirt the mustard on the dog on one side between the meat and the bun. Spread the relish between the meat and the bun on the opposite side of the mustard. Sprinkle the chopped onions on top of the mustard. Distribute the tomato chunks all around. Place the peppers on top of the tomatoes. Place the spear on top of the onions and mustard. Sprinkle the celery salt on top of the vegetation. Absolutely, positively, no ketchup. Fohgeddaboudit. Now serve and enjoy.