Grilled Hot Dog with House-Made Mustard and Ketchup

Method

1. In a small bowl, mix ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, and a pinch of celery salt, garlic powder, and onion powder. Set aside.
2. In another small bowl, combine yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, and a pinch of black pepper. Mix well and set aside.
3. Preheat a grill or grill pan to medium-high heat. Lightly brush the hot dog buns with melted butter and toast until golden brown.
4. Cook the hot dogs on the grill until charred and fully cooked, about 5-7 minutes, turning occasionally.
5. Place the hot dogs in the toasted buns.
6. Top each hot dog with a generous amount of the ketchup mixture and a dollop of the mustard mixture.
7. Serve immediately.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.