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Old 03-24-2014, 01:56 PM   #6
somebody shut me the fark up.

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Join Date: 10-12-08
Location: Los Angeles, CA

Originally Posted by MS2SB View Post
I feel like skirt steak would be a little thin for kabob, no? Or do you cut it into strips and kind of thread it on to the skewer? Looking at some pics of hangar steak and it looks great, though I have never seen it around here.
When I use Skirt/Flap meat, I use a piece that is pretty thick, and cut into squares, although you could also do it in strips if you like.

Looks like Bill the Butcher isn't too far from you, maybe give them a call and see if they have/can get you some hanger steak:

Also, here's a post I did on my blog about Hanger Steak you might enjoy:
The Fun Never Stops at the BBQ Brethren Throwdowns
Big Red UDS/Small BGE/Blackstone Pizza Oven/Kingsford Oval/Vision Kamado/Green Weber OTG/Purebred American Rat Terrier Whisperer
Check out my blog:

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