Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.
If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.
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