┬ż cup Mustard ÔÇô Yellow Ground
1/8 tsp Garlic Powder
1/8 tsp Paprika ÔÇô Smoked Sweet
1 Tbsp. Poppy Seeds
Celery Seasoning Sea Salt, to taste
8 ct. beef franks
1 cup cold distilled water
┬Ż cup white distilled vinegar
8 ct. hot dog buns
1 large egg
3 dill pickles, cut into wedges
┬Ż cup white onion, diced
15 pepperoncini peppers
2 Tbsp. sweet relish
2 tomatoes, cut into slices or wedges
1 hr 20 mins
COOK hot dogs as desired. You can cook hot dogs on the cooler side of the grill, one minute on each side. Place cooked dogs in buns on platter.
COMBINE the water, Mustard ÔÇô Yellow Ground, Garlic Powder, & Paprika ÔÇô Smoked Sweet in a small saucepan and whisk until smooth. Cook the mixture over medium-low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. Be sure to cook in a well-ventilated kitchen.
WHISK the vinegar into the mustard mixture and continue to cook until itÔÇÖs thickened to the desired consistency, around 7-15 minutes.
LET mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months.
BRUSH the buns with an egg wash. Place the buns on a baking sheet and brush the tops and sides with a beaten egg.
SPRINKLE poppy seeds to all the parts of the buns that were brushed.
BAKE in the oven at 350┬░ for 5 minutes to warm up the buns.
ADD additional toppings to hot dogs such as dill pickles, white onions, pepperoncini peppers, sweet relish, and sliced tomatoes.
Drizzle homemade mustard on top with dash of Celery Seasoning Sea Salt, serve immediately.
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