• Prepare grill for direct cooking over medium heat (350° to 450°).

  • Cut each tomato slice in half to make half-moons. Cut a few well-spaced shallow diagonal slashes crosswise along one side of each hot dog.

  • Brush cooking grates clean. Grill hot dogs over direct medium heat, with lid closed, until lightly marked on the outside and hot all the way to the center, 4 to 5 minutes, turning occasionally. Remove from grill.

  • Place a hot dog in each bun and add 2 tomato half-moons, 2 peppers, 1 pickle spear, some onion and 1 tbsp relish. Add mustard to taste and finish with a pinch of celery salt. Serve warm. Recipe courtesy of Weber's Greatest Hits by Jamie Purviance