Preheat your grill to medium-high heat.

Place the all-beef hot dogs on the preheated grill. Grill the hot dogs for about 5-7 minutes, turning occasionally, until they are evenly charred and heated through.

While the hot dogs are grilling, lightly steam the poppy seed buns. You can do this by placing them in a steamer basket over boiling water for about 1-2 minutes, or by microwaving them wrapped in a damp paper towel for about 10-15 seconds.

Place a grilled hot dog in each steamed poppy seed bun.

Squeeze a line of yellow mustard along one side of the hot dog. Spoon a generous amount of neon green sweet pickle relish along the other side of the hot dog. Sprinkle finely chopped white onion over the relish. Place 2-3 tomato slices or wedges on one side of the hot dog. Add a dill pickle slice or spear on the opposite side of the tomatoes. Place 2-3 sport peppers on top of the hot dog.

Finish by sprinkling a dash of celery salt over the entire hot dog.

Serve the grilled Chicago-style hot dogs immediately and enjoy!