Koshering involves brining meat to remove blood. That’s the way it’s done to make it Kosher. The Jewish religion has a thing about blood for some reason. Too lengthy to explain unless you want to e-mail me for a lengthy dissertation on it. <YAAAAAWWWWNNNN> OH, unless you’re particularly catering to a Kosher event. Then it matters.
I don’t know if Nathan’s is "kosher", <frankly I’m at the end of a long week with frozen pipes and no water and on my 3rd glass of red..so I don’t care!> but it’s far superior to HNs.
Definitely agree with the double Gastro-Intestinal broil.
The only people you would attract with serving them are Kosher Jews. BUT then you’d have to not serve cheese, milk products of any kind…all kinds of dietary restrictions.
Sabrettes <sp> is all in the sauce. You can find it on copy cat websites. Pretty easy.
Gonna go top off the tanks…