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-   -   Hanging Tenders (http://www.bbq-brethren.com/forum/showthread.php?t=145705)

Eatin Smoke 10-09-2012 06:04 PM

Hanging Tenders
 
So......there I am minding my own business at RD and I come upon something I've never seen or heard of. 5lb package of Hanging Tenders

This intrigued me so I thought....what the he!!

Trimmed & Dusted w/ Montreal Steak & on the hot fire it went (700')

http://i1085.photobucket.com/albums/...E05D371D6D.jpg

http://i1085.photobucket.com/albums/...E076B0801A.jpg

http://i1085.photobucket.com/albums/...E0818B3386.jpg

http://i1085.photobucket.com/albums/...E09AB59099.jpg

Definitely will pick these up again!

landarc 10-09-2012 06:05 PM

Nice cook, that is an excellent cut of meat

Grabnabber 10-09-2012 07:26 PM

That's what I'm talking about!!!! :thumb:

martyleach 10-09-2012 07:28 PM

Can't say I've ever had that. Looks great though. Can you remember how much $ per pound?

Q-Dat 10-09-2012 07:35 PM

That looks ridiculous!

I have got to scratch hanger steak off of the to do list!

bluetang 10-09-2012 07:37 PM

Dang, that do b lookin good!

Eatin Smoke 10-09-2012 08:28 PM

Quote:

Originally Posted by martyleach (Post 2239237)
Can't say I've ever had that. Looks great though. Can you remember how much $ per pound?

I can't remember but I believe it was less than $4/lb

dupemaster 10-09-2012 08:32 PM

A hanger steak is one of my top 5 cuts of meat.

Hard to find, but well worth it. Somewhat of a butchers cut.

Looks like you figured out how to cook it! I usually cut out the membrane in the middle and butterfly them. then cook like you would a flank. Hot and fast then rest.

Don't tell too many people about them or well be paying $8 a lb before you know it.

mytmouz 10-09-2012 11:46 PM

Very nice!

Hook_Line_and_Sinker 10-10-2012 02:09 AM

Those look great!

Hawg Father of Seoul 10-10-2012 07:54 AM

Quote:

Originally Posted by dupemaster (Post 2239318)
A hanger steak is one of my top 5 cuts of meat.

Hard to find, but well worth it. Somewhat of a butchers cut.

Looks like you figured out how to cook it! I usually cut out the membrane in the middle and butterfly them. then cook like you would a flank. Hot and fast then rest.

Don't tell too many people about them or well be paying $8 a lb before you know it.

Yeah, shut up already. I totally blame this site for the explosion of price on brisket and tri-tip. Epicurious for flank steak.

Seriously, nice find. Cheaper than I can buy it.

code3rrt 10-10-2012 11:33 AM

Looks delicious! well done.....er...ummmmm.........rare I guess:doh:

neuyawk 10-10-2012 03:31 PM

My favorite cut! Just don't tell people about it. It's a virtual steal at my butcher cuz no one knows what the fark it is. And people think it looks ugly.

chicagokp 10-10-2012 04:12 PM

I love hanger steak. Looks like you did that right! :thumb:

Bob in St. Louis 10-10-2012 04:39 PM

<makes mental note to bribe butcher for one of these>


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