Fill stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover.
Cook until the hot dogs are plump, about 6-8 minutes.
Place the hot dogs in the buns.
Begin topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish.
Top with sport peppers, pickle spear and sprinkle a little celery salt on top.

And most important . . . absolutely, positively, no ketchup! ENJOY!