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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.


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Unread 03-27-2013, 02:19 PM   #1
CharredApron
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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.

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Unread 03-27-2013, 02:21 PM   #2
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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.
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Unread 03-27-2013, 02:57 PM   #3
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P.S
It is generally marinated to achieve its tenderness.
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Unread 03-27-2013, 03:34 PM   #4
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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!
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Unread 03-27-2013, 05:01 PM   #5
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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.
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Unread 03-27-2013, 08:01 PM   #6
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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!
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Unread 03-27-2013, 08:27 PM   #7
Teleking
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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.
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Unread 03-27-2013, 09:13 PM   #8
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Finale here

and the throwdown thread is here
http://www.bbq-brethren.com/forum/sh...40#post2426040
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Unread 03-27-2013, 09:41 PM   #9
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That hanger looks perfect!
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Unread 03-27-2013, 10:13 PM   #10
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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!
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Unread 03-27-2013, 10:17 PM   #11
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That looks great
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Unread 03-27-2013, 10:24 PM   #12
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Thanks so much. Can you tell me how I can copy a thread from one forum to another?
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
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"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
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Unread 03-28-2013, 01:01 AM   #13
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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!
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Unread 03-28-2013, 01:18 AM   #14
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That is a great looking piece of meat. Had it but never cooked it. Gonna go find some.
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Unread 03-28-2013, 06:53 AM   #15
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Damn that looks great, and Mojo w/sour orange is an outstanding marinade.
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