Thanks to Fripper’s for the hot dogs that inspired this recipe.
Ingredients
- 8 hotdogs
- 8 hotdog buns
- 1 cucumber, diced in small pieces
- 2 whole dill pickles, diced in small pieces
- ½ hot banana pepper, diced in small pieces
- ½ tbsp minced garlic
- 1 red jalapeno, diced in small pieces
- ½ cup pickle juice
- ½ tsp kosher salt
Instructions
Set the EGG for direct cooking without a convEGGtor at 400°F/204½C.
Mix all of the relish ingredients together; refrigerate until ready to use.
Lightly score the hotdogs diagonally, then reverse the cut to create hash marks. Place the hotdogs on the EGG and grill for 5 minutes on each side. Place the hotdog buns on the grill and cook until toasted. Remove the hotdogs and buns from the grill; top with relish. Enjoy!