Fire up the grill and build a two-zone fire. For charcoal, pile your lit coals on one side of the grill for direct high heat, leaving the other side empty for indirect cooking. Target a grate temperature of 400 to 425 degrees Fahrenheit over the direct zone. For gas, turn one or two burners to high and leave one burner off. Let the grill preheat with the lid closed for 10 to 15 minutes until it is fully up to temp. While the grill heats, use a folded paper towel dipped in neutral oil and held with tongs to wipe down the grates twice. Clean, oiled grates are the difference between perfect grill marks and a torn dog.

Score your hot dogs before they touch the grates. Use a sharp paring knife to cut a shallow spiral around each dog, making cuts about an eighth of an inch deep and spacing each pass about one inch apart as you rotate. Alternatively cut four to five diagonal slashes across the top of each dog. This scoring technique opens up the surface of the casing, creates more opportunity for the direct heat to build char and a slight bark-like crust, and allows any smoke flavor from the grill to penetrate into the meat rather than just sitting on the surface. Do not skip this step if you want stadium-level results.

Place the scored hot dogs directly over the high heat zone of your grill. Lay them perpendicular to the grates so you get defined crosshatch grill marks rather than just parallel lines. Close the lid and let them cook undisturbed for about 90 seconds to 2 minutes. You are looking for clear grill marks developing and the scoring opening up slightly as the casing starts to contract and blister. Rotate each dog a quarter turn using your long tongs, close the lid again, and cook another 90 seconds. Repeat this rotation process until you have char marks on all four sides of each dog, about 6 to 8 minutes total.

Monitor the internal temp and watch the casing closely as you rotate. You are targeting an internal temp of 165 degrees Fahrenheit measured with your instant read thermometer inserted lengthwise through the end of the dog. If the casing starts splitting dramatically before you hit that temp, move the dogs to the indirect heat zone, close the lid, and let the indirect convective heat finish them off without more direct char. A small amount of splitting at the scored cuts is completely normal and actually looks great on a finished stadium dog. Major blowouts mean your fire is too aggressive.

About 2 minutes before your dogs come off the grill, butter your buns. Spread a thin layer of softened butter on the cut sides of each bun and lay them butter-side down directly on the grates over the indirect heat zone or the lower-temp edge of the direct zone. Toast for 60 to 90 seconds until golden brown with a light char on the edges. Watch them closely because buttered buns go from perfectly toasted to burnt fast. Remove the buns and set them aside cut-side up on a platter.

Rest the dogs off the heat for about 60 seconds after pulling them from the grill. This is a short rest but it matters. Letting the dogs sit allows the juices inside the casing to redistribute slightly so that first bite delivers full flavor rather than just squirting onto your shirt. While they rest, set up your topping station with mustard, ketchup, relish, diced onion, and sliced sport peppers. Nestle each dog into a toasted bun, build your toppings from the bottom up, and finish with a light dusting of celery salt over the whole dog for that true Chicago stadium signature.

Serve immediately. Stadium style grilled hot dogs are a dish where timing matters. The contrast between the hot snapping dog and the toasty bun is best in the first two minutes after assembly. Set out extra condiments on the table, keep any remaining dogs warm on the indirect zone of the grill with the lid cracked, and fire up the next batch as needed. These go fast and your crew will be back for seconds before you can even get your own plate loaded.