2. Grill the beef hot dogs for about 5-7 minutes, turning occasionally until heated through.
3. Steam the poppy seed buns for about 2 minutes until soft.
4. Place the hot dogs in the buns.
5. Top each hot dog with chopped onions, tomato wedges, a pickle spear, a sport pepper, yellow mustard, sweet pickle relish, and a sprinkle of celery salt.