Hanger Success!

GirlyEgg · June 2011

Per previous posts... bought 2 pkgs at RD - so this was 4 hanger steaks, trimmed (see post from yesterday). Foodsaver marinated in soy sauce, lime juice, ginger and garlic - overnight in fridge... grilled direct at 400 about 5-6 minutes per side... internal temp was 135 when pulled off... rested for 30 minutes and VIOLA! Yummy! There was 9 of us and it was a perfect amount served alongside grilled veggies, artichokes and grilled, herbed corn on the cob!

Little Chef · June 2011

Looks rather perfect Girly!

Just butchered up a few hangars myself a few days ago. It's become one of our favorites, especially for parties (since most people have never even heard of them!). Easy to cook, and serve family style like you did. Nice! B)

Le Oeuf Vert · June 2011

Great picture! Meat looks perfect.

Bear 007 · June 2011

Hey, that looks awesome. What the heck is a hanger steak.

GirlyEgg · June 2011

Thanks! It's my new favorite cut! Folks make fun of my Yoshi Blade yesterday (as seen on TV $9.99), but it trimmed the hangers perfectly

! No laughing here!

GirlyEgg · June 2011

from Fidel:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=685623&catid=1

Basically, you want to remove all the exterior fat and silver skin, and then locate the thick tendon that runs down the middle and cut along both sides of it to remove. Then you'll have two pieces of meat, one about 30% larger than the other in most cases.

cookn biker · June 2011

Looks perfectly cooked Lynn!

Fluffyb · June 2011

Beautiful, looks cooked perfectly. Love hangar steaks.

loco_engr · June 2011

Thank You for this post. I have 1 left in the freezer
(smuggled in from TX @ OKC fest) :whistle:

eenie meenie · June 2011

Lynn, the hanger steak looks perfectly cooked and your sides sound scrumptious.

Little Chef · June 2011

Bear007: A couple more interesting things about Hanger Steaks (aka Hanging Tender, Butchers Steak, Pillar)... Each cow only has one, located near the kidneys, and an attachment to the diaphragm. The muscle is divided by an amazingly thick tendon (Fidel pictured it in his narration) The texture of the meat is very similar to skirt steak (which is the actual diaphragm), in that the muscle fibers are loosely bound, but it is much thicker than the skirt. They have a super beefy flavor, and are best served rare to med-rare. They are difficult to find, but if you do, try it! (And don't feel weird when you ask your local meat man, and he looks at you like you have three heads! :laugh: )

Bear 007 · June 2011

Thanks Little Chef!!

Capt Frank · June 2011

WOW!! That is perfect! Great Job :ohmy: :cheer:

:cheer:

FlaPoolman · June 2011

Hanger looks great Lynn. I have a couple in the freezer that were given to me by a good friend, guess it's time to break them out. I usually only marinate for a couple hours but might have to give the overnight a shot.

elzbth · June 2011

I think you hit a home run with these! They look delicious - sounds like you had a feast.

Mainegg · June 2011

LOL forget it Tim... I have yet to find anyone up here that knows what they are

we have to wait till we go to FL every winter and they are our treat LOL

dhuffjr · June 2011

Looks awesome.

wmrrock · May 2012

I am smoking 2 4 lb hanger steaks. The butcher says it should take 4 -5 hours and he tells me that it will much better than a brisket. The temp has been a steady 250 and they should be done in another hour. Here is the before picture.

lemonade · May 2012

I've never heard of hanger steak. I clicked the link thinking about some sort of new suspension grilling system.

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