Butter the inside and outside of 2 hot dog buns. Sprinkle with poppy seeds.
Bring a cast iron skillet to medium heat and sear the buns for about 1 minute per side, or until the butter is melted and buns are toasty.
Wipe out the skillet and add the hot dogs. Sear until the hot dogs are browned and heated through. (You can also grill the hot dogs on your outdoor grill or indoor grill-pan).
Once hot dogs are cooked, top each with onion, tomato, 1 dill pickle spear, reslih, mustard, hot peppers, and sprinkle liberally with celery salt.