拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 03-27-2013, 02:19 PM   #1
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default Hanger Steak Tonight!

Doing a little Hanger Steak marinated in sour orange and garlic leaning towards the hot sear method. I thought about a reverse sear but I don't know how that will work for hanger. The meat already has such rich flavor. Any thoughts....... opposing view points are welcomed.

Keep on Truckin!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 03-27-2013, 02:21 PM   #2
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Mooresville, NC
Default

My feeling on hangar steak is that because of how thin and tender it is, you can do a direct heat cook the entire time. It should take only 5 minutes or so to get to med-rare.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Thanks from:--->
Old 03-27-2013, 02:57 PM   #3
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Mooresville, NC
Default

P.S
It is generally marinated to achieve its tenderness.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Old 03-27-2013, 03:34 PM   #4
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Actually, it is naturally tender and is very close to the liver internally on the steer. That is where it derives it's natural deep color and flavor. In the past it has been referred to as the Butcher's Tenderloin. They generally kept them for themselves as they didn't appear very pretty and there is only one, per side, per steer. IMHO they are marinated because most people don't like their mild liver type flavor. Thanks for you input. Not a real popular cut, but I love them!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 03-27-2013, 05:01 PM   #5
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default

I finally got my hands on one last month. S/P and hot n fast to rare over lump. Good eats! Over cook and it will get tough.
Teleking is offline   Reply With Quote


Old 03-27-2013, 08:01 PM   #6
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Quote:
Originally Posted by Teleking View Post
I finally got my hands on one last month. S/P and hot n fast to rare over lump. Good eats! Over cook and it will get tough.
Agreed. And that's what I did. Did a Moho marinate though!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 03-27-2013, 08:27 PM   #7
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default

I have never seen them advertise here until above mentioned. It lives up to the hype as butchers steak and not bad price wise. The grain took me for a loop. I will definatly track down another one for sure.
Teleking is offline   Reply With Quote


Old 03-27-2013, 09:13 PM   #8
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Finale here

and the throwdown thread is here
http://www.bbq-brethren.com/forum/sh...40#post2426040
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 03-27-2013, 09:41 PM   #9
chicagokp
Babbling Farker

 
chicagokp's Avatar
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

That hanger looks perfect!
__________________
Midi UDS - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM - White Lightning Thermopen
chicagokp is online now   Reply With Quote


Thanks from:--->
Old 03-27-2013, 10:13 PM   #10
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Horsetown, USA
Default

Love me some Hanger Steak. There's a place in town that has a special on them on Thursday nights and its packed. I think they marinate theirs too, but I dont know what it is. Yours looks tastey!
Just BS is offline   Reply With Quote


Thanks from:--->
Old 03-27-2013, 10:17 PM   #11
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

That looks great
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Old 03-27-2013, 10:24 PM   #12
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Thanks so much. Can you tell me how I can copy a thread from one forum to another?
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 03-28-2013, 01:01 AM   #13
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default

Awesome! ..... I rarely see them around here except for a few of the real butcher shops.... I love em & they are priced right..... Nice Job!..... Looks Perfect!
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Old 03-28-2013, 01:18 AM   #14
westy
is one Smokin' Farker

 
westy's Avatar
 
Join Date: 06-01-11
Location: valley village, ca.
Default

That is a great looking piece of meat. Had it but never cooked it. Gonna go find some.
__________________
John

Kingsford COS
Masterbuilt CES
WeberQ 220
Santa Maria 30x20
WGA
PBC
westy is offline   Reply With Quote


Old 03-28-2013, 06:53 AM   #15
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Default

Damn that looks great, and Mojo w/sour orange is an outstanding marinade.
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:24 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.