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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 03-28-2013, 07:02 AM   #16
Johnny_Crunch
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Nice pr0n!
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Unread 03-28-2013, 08:18 AM   #17
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Quote:
Originally Posted by dwfisk View Post
Damn that looks great, and Mojo w/sour orange is an outstanding marinade.

Where can I find this recipe?
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Unread 03-28-2013, 08:32 AM   #18
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Dang you nailed it! Hanger steak has been on my list to cook for awhile now, this thread was just enough to push me over the edge. I'll be headed to the butcher shop this weekend to try and secure a couple of those.
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Unread 03-28-2013, 08:41 AM   #19
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Quote:
Originally Posted by JandJbuidasmoker View Post
Where can I find this recipe?
The marinade is straight from the bottle Goya brand
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Unread 03-28-2013, 09:05 AM   #20
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Looks awesome, I will definitely ask my butcher about one next time I am there!
The shop I use is a small place, I think they may be keeping them for themselves...

Thanks for sharing!!
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Unread 03-28-2013, 12:32 PM   #21
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Man, that's a nice shot of the hanger!
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Unread 03-28-2013, 12:50 PM   #22
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BAM! That's wassup!!
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Unread 03-28-2013, 12:53 PM   #23
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Quote:
Originally Posted by MisterChrister View Post
BAM! That's wassup!!
Thanks very much. Sometimes everything flows, othertimes, nothin goes!
Thanks for lookin
Jed
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Unread 03-28-2013, 01:51 PM   #24
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Thanks again for posting this thread...just called the butcher back home and he is cutting me 3 today. Good thing I'm traveling home for Easter!
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Unread 03-28-2013, 03:10 PM   #25
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Quote:
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Thanks again for posting this thread...just called the butcher back home and he is cutting me 3 today. Good thing I'm traveling home for Easter!
Your very welcome. Enjoy your Holiday at home! Yahoo.
jed
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Unread 03-28-2013, 05:54 PM   #26
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Quote:
Originally Posted by Hometruckin View Post
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!

There is really only one per critter.But it's in between the kidneys by the backbone.When the animal is split it becomes two.
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Unread 03-28-2013, 08:46 PM   #27
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There is really only one per critter.But it's in between the kidneys by the backbone.When the animal is split it becomes two.
Thanks for that correction. Do you like them?
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Unread 03-29-2013, 08:05 AM   #28
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I saw some beef sliced for stir fry at Maomart that had a grain structure that looked a LOT like Hanger Steak.

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Unread 03-29-2013, 08:14 AM   #29
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Quote:
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I saw some beef sliced for stir fry at Maomart that had a grain structure that looked a LOT like Hanger Steak.

Bill
Boy I wish, it's more likely chuck
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Unread 03-29-2013, 10:51 AM   #30
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Quote:
Originally Posted by Hometruckin View Post
Thanks for that correction. Do you like them?

YES!Very tender with long easily seperated fibers similar to flank and skirt steak.I think it tastes like any part of a beef.
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