If you like relish and diced onion you can add these on, too, as they're classic to The Chicago Dog. If you can find poppyseed hot dog buns, use them.
Preheat grill to medium-high (350°F to 400°F). Grill hot dogs about 6 minutes, turning occasionally, until heated through and grill marks appear. Grill buns, if desired.
Spread cut sides of buns with 1 tablespoon mustard each. Place hot dogs in buns. Top evenly with peppers, tomato, and pickle spears. Sprinkle evenly with celery salt.
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