Directions

1. Make the sweet ketchup sauce. In a microwave safe bowl, combine ketchup, brown sugar, barbecue sauce, honey, vinegar, Worcestershire sauce, onion powder, and black pepper. Microwave in 1-minute increments, stirring after increment, until the sugar is dissolved. Refrigerate and transfer into a plastic squeeze bottle.
2. Heat the griddle to medium heat and drizzle a light layer of vegetable oil.
3. Use a sharp knife to make crisscross cuts in the hot dogs about a quarter of the way through. Do this on two sides of the hotdogs. This increases the surface area of the hotdogs and will ensure they are more covered in the mustard.
4. Cook the hotdogs for about 3 minutes a side. While they are still on the griddle, squeeze about a tablespoon of mustard onto each hotdog. Let them cook on the griddle for another minute or two.
5. Butter the hotdog buns and toast them on the griddle until they are golden brown. Place the hot dog in the bun and top with the ketchup sauce and diced white onions.