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Look what i found, finally but may have screwed it up
Well, Thanks to a recommendation by Poppasam, I went to Restaurant Depot in Atlanta to pick up some Royal Oak lump. While there i was in awe to see almost anything you could think of to cook or cook with. They have a huge meat section and i was just standing there salivating and happened upon Beef hanging tenders which should be the same as a hanger steak that i have seen Max and some other people talking about. They were $1.70/lb. I picked up 2 4lbers to try. I have seen that Max marinades his in i think Balsamic vinegar and shallots for several hours. I didnt have time tonite so i just did a 30-45 min marinade with Lawrys steak and chop marinade. Egg was about 500 degrees so i threw them on in a hurry. Due to the difference in size from one end to the other of the muscle, the thermapen was at about 135-145. Pulled off and let rest for 10 minutes. When i sliced I noticed that the muscle fibers seemed to be much larger and definately was much more chewy than i expected. It was better if i pulled the muscle as if it were a pot roast. Anyway, i did this first hanger probably not taking enough time so i hope i have not ruined my impression of what others really seem to enjoy. Any feedback is more than welcome.