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Hanger Success!
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GirlyEgg
Posts: 622
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!
Comments
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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!
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Great picture! Meat looks perfect.
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Hey, that looks awesome. What the heck is a hanger steak.
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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 :P ! No laughing here!
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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. -
Looks perfectly cooked Lynn!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Beautiful, looks cooked perfectly. Love hangar steaks.
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Thank You for this post. I have 1 left in the freezer
(smuggled in from TX @ OKC fest)aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Lynn, the hanger steak looks perfectly cooked and your sides sound scrumptious.
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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: )
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Thanks Little Chef!!
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WOW!! That is perfect! Great Job :ohmy: :cheer: :P :cheer:
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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.
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I think you hit a home run with these! They look delicious - sounds like you had a feast.
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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
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Looks awesome.
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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.
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I've never heard of hanger steak. I clicked the link thinking about some sort of new suspension grilling system.I love this forum!Is it done yet? Is it done yet?
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