Burnt Hot Dog with Mustard and Pickles

Method

1. Grill the hot dogs until charred.
2. Toast the hot dog buns.
3. Spread mustard and ketchup on the buns.
4. Place the hot dogs in the buns and top with pickles and onion slices.
5. Serve immediately.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.