• 1 lb. Zweigle's Texas Pop Open or Skinless Texas Hot Dogs
  • 6-8 doughy poppy-seed buns
  • 1 diced tomato
  • 1/2 cup of diced onion
  • 6-8 pickle spears
  • 1 cup of sport peppers
  • 1 tsp. celery salt
  • Yellow mustard
  • Bright green relish


  1. Grill hot dogs, turning frequently until lightly charred and casing splits (if using pop opens).
  2. Place hotdog on bun and top with tomatoes, onions, a pickle spear, sport peppers, yellow mustard, bright green relish, and a dash of celery salt.