Originally Posted by Moose
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:
Thanks Moose. Bill the Butcher is actually just down the street from my house, but I won't shop there. However, Golden Steer is just down the road from my office and they always treat me well. I think I'll try sirloin next as that's easiest to get ahold of and then try hangar.
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