The Rub - Fast Eddies Original Journal

Fast Eddies Hot Dogs

• 4 hot dogs (Nathans and Hewbrew National are our favorites)
• 4 hot dog buns
• 1 tomato diced
• 1/2 medium red onion diced
• 1 large zesty dill pickle diced
• 2 sport peppers diced
• 1/4 teaspoon celery salt
• 1/2 teaspoon Fast Eddies Original Steak Seasoning
• spicy brown mustard

Place the ingredients except the mustard in medium bowl and toss. Refrigerate until hot dogs are cooked.

Split hot dogs and coat inside with mustard and Fast Eddies.

Start grilling hot dogs.

As hot dogs get close to being done, slightly toast the buns on grill.

Remove buns and hot dogs from grill.

Serve hot dogs with relish and ice cold beer.

Serves 2