Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: muralboy on April 24, 2016, 07:50:39 PM
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The first time I heard of hanger steak is when I was working in a slaughter house to pay my way through college.
Saw them again during a recent trip to Restaurant Depot and got nostalgic. Seasoned with fresh ground s & p, then pressure vac marinated them in Ketjap sauce. Ready for the grill, seasoned with a wine/garlic seasoning from The Melting Pot and more pepper. Seared on both sides on the Weber gas grill then turned the heat down to finish cooking
Served up with some broccoli sautéed with soy sauce p, seasonings and toasted sesame seeds, and potato stacks with herbed coconut oil
Nice ending to a beautiful weekend.
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Beautiful plate of food MB! Very nice!
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Haven't had hanger steak in awhile. That is some great eats
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Oh boy - that sounds and looks great!
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Looks great!
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Everything looks great.
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Looks fantastic to me!
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Looks great MB!!! I ate hanger steak in Las Vegas that was good, I never see it here. Don
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Beautiful plate of food MB! Very nice!
X2!
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Man that looks good!
My butcher said he'd save me a couple, I just need to let him know ahead of time. This post reminds me that I need to let him know!
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Never tried a hanger before, may need to look for one
Yours looks really good
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Never tried a hanger before, may need to look for one
Tommy, when you look for them they are also sometimes called a "Butcher's Steak," because butchers are notorious for keeping them for themselves.
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Never tried a hanger before, may need to look for one
Tommy, when you look for them they are also sometimes called a "Butcher's Steak," because butchers are notorious for keeping them for themselves.
Only 1 hanger per cow - that's why you don't see them that often