Chicago-Style Hot Dog with Poppy Seed Bun

Method

1. Preheat grill or skillet to medium heat.
2. Cook the hot dog until heated through and slightly charred.
3. Toast the poppy seed bun if desired.
4. Spread ketchup and mustard on the bun.
5. Add chopped pickles, relish, sport peppers, onions, and celery salt.
6. Place the hot dog on the bun and serve.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.