Monday, February 25, 2013

Nathan's Joins the Black Angus Clan.

Being a Brooklynite, and a lover of New York foods, I have worshipped at the temple of Nathan's located in Coney Island, Brooklyn, New York. Once I had moved to Utah, I had to come to terms to the fact that I would not be eating a Nathan's hotdog again. Ah, but I was wrong! The local supermarket, City Market, and WalMart began bringing in packaged Nathan's hotdogs and added them to their already abundant hotdog sections. 

So there I was the other day, already to grab the usual green and yellow package when my eye spied a package with black coloring on it.  Stamped on the front was "Made with 100% Angus Beef", and on the ingredient listing it was listed as the first item which means "predominant" ingredient.  Salt and paprika were the seasonings; gluten free in a natural casing and I couldn't wait to try them out.

Being the winter, I wasn't going outside in 10 degree weather to grill up two hotdogs.  I preheated the oven to 350F, lined a pan with aluminum foil and let these puppies cook for 7 minutes.

The franks themselves measure at 6 and 1/2 inches long, while the typical bun is 5 and 1/2 inches, so I did wonder about the shrinkage factor of these new franks.  I was pleasantly surprised to find they remained longer than the buns.  Typically hotdogs begin to shrivel once removed from the heat, but these stayed plumped up much longer.  The taste was incredible; truly beefy and none of the harshness down the throat that over seasoned, or preservative full, hotdogs typically has.  They have snap to them when bitten into and are juicy; they have all the factors to bring you to hotdog nirvana.

Yes, they are a bit more expensive than Nathan's regular beef franks, but are worth it by far!  Next time shopping for hotdogs, try out Nathan's Angus Franks...hail to the beef!!!

Mary Cokenour

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