Tonight's Hangar Steak-Thanks Max!

Big'un

Thank Max for the steaks, and Thanks to my friends who responded on how to cook this wonderful meat! It was YUMMY!

After the cook.



After the slice.

bobbyb

Looks awesome! Technique?

Fidel

Good looking steak Todd. Don't forget to tell me when you need more. The ones from RD take some work, but the price is right.

Big'un

Technique was easy. Salt and pepper onto a hot 400F grill, pull at 130F internal, Slice lengthwise, against the grain. You need to try this!

Big'un

Sounds good Rod. What kind of additional effort do they require?

Little Steven

Todd,

If you get them untrimmed there is an encasing membrane that needs to be pulled, sliced, picked off.


Steve

Fidel

They are not trimmed. A lot of knife work involved, but worth it.

Basically, the majority of the muscle is encased in fat and a sinewy membrane - and then there is that nasty tendon that runs down the middle.

Beli

Best things in life are the simplest..aren't they Todd?? Looks delicioso felicidades!!!

Big'un

Si Mi Amigo!

Big'un

How much carving is involved?

Fidel

It is kind of like cutting the silver skin off a pork loin, but it is a little tougher and there is a lot more fat involved.

Once you figure out what you're doing it takes about 10 minutes if you have a good sharp boning knife.

Big'un

Gotcha. Thanks!

Little Steven

Rod,

I can't buy them cleaned here. I've found you can get a lot of it off by slpping a finger behind it and working it off like you would a rib membrane. There is no doubt you have to cut some.

Steve

Fidel

I've never tried that, but I keep my boning knife razor sharp so I can pretty much shave it off.

Only knife in my collection I sharpen at 17*

reelgem

OMG that looks so good! Great job Todd! Say "hi" to Rory for me. Just think one week ago we were whopping it up at the meet & greet. Now we have to wait another year. :(

Frank from Houma

Looks great - nice pics

Big'un

Sounds like a great tip! Thanks Steve!

Big'un

We don't have to wait if you would just visit. We've got room and Rory can cook!

Big'un

Thanks for the kind words. I hope soon, I'll be posting some blackened fish!

02Roush2

That does look mighty tasty! Rod, do you find this steak around Buford somewhere? Looks like something worth a try!

JLOCKHART29

Look'en good!It is does have a good taste doesn't? The trick is in the slicing. I have got them that even slicing would't help though. You got to do the catfish. Better than the hanger to me!

Fidel

The only place I have found them is at Restaurant Depot in Norcross.

I can pick some up for anyone that wants some. I work about 5 miles from there, just let me know.

I also got 20# bags of US Royal Oak lump there for $6.99 a bag this week, and I got butts for 91¢ per pound. Combine those two and you can guess what is happening on my large about right now. In fact, they have been on a little over 12 hours and are sitting nicely at 172*.

EgginDawg

Rod, I would love to meet you on your next visit to RD. I've read many great things about that place and would love to be able to tour the facilities and take advantage of the great buys there.
I found some hangar's at a new butcher shop that opened near my house, it's call New York Butcher Shoppe. I plan on cooking them tomorrow and posting some pics.