Parade Day Grilled Dogs
Parade Day Grilled Dogs with Sweet Onion & Relish – The First Bite After the Flags
These were the first things on the grill once the last band marched past. Not gourmet. Not fancy. But they were ours. Served hot off the fire, with toasted buns and that sweet onion and relish mix my dad spooned on with love. No one sat down. No one needed a plate. You just grabbed one and got back to throwing the ball around. That’s a real Memorial Day bite.
Ingredients
- 8 all-beef hot dogs (classic length or jumbo)
- 8 top-split hot dog buns (New England-style preferred)
- 2 tbsp unsalted butter, melted (for toasting buns)
- 1/2 cup sweet pickle relish
- 1/2 small yellow onion, finely chopped
- Yellow mustard (optional)
- Ketchup (if you’re not arguing with your dad about it)
Instructions
- Preheat your grill over medium heat. Clean and oil the grates.
- Grill the hot dogs, turning occasionally, until they’re evenly browned and just starting to blister—about 6–8 minutes.
- While the dogs are grilling, brush the buns with melted butter and toast them on the grill until golden brown. Don’t walk away—they go fast.
- In a small bowl, combine the chopped onion and sweet relish. Stir and let sit for a few minutes to meld.
- To serve, place each hot dog in a toasted bun. Spoon over the onion-relish mix and add mustard or ketchup if that’s your thing.
Chef Paddy’s Tip
- Don’t skip the buttered buns—this ain’t a corner cart. That buttery toast seals the deal.
- Warming your relish mix ahead of time in the sun (covered!) while the grill heats up gives it a softer, nostalgic flavor.
Let’s cook with heart and hustle.
