View Full Version : Tonight's Feastivities - hanger steak, ham hocks and jowl bacon

Smoking Westy
01-07-2015, 10:39 PM
Here is an update on tonight's cook. The plan was to start curing some jowl bacon, smoke some fresh ham hocks and cook up a hanger steak.

First up was prepping the hanger steak while the kamado warmed up.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/663E01A1-A15D-4919-A76F-057EFF5379CC_zpsvrnbeemm.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/663E01A1-A15D-4919-A76F-057EFF5379CC_zpsvrnbeemm.jpg.html)

Membrane trimmed out, seasoned with Himalayan pink salt, pepper and home grown/smoke jalapeņo dust

http://i155.photobucket.com/albums/s290/mjweste/Grilling/CD783B75-CEC1-4758-B10F-07D2A624818A_zpsxim7jsoh.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/CD783B75-CEC1-4758-B10F-07D2A624818A_zpsxim7jsoh.jpg.html)

While that was resting it was time to prep the hocks and jowl.

Hocks were seasoned with Oakridge Competition Pork rub and a dusting of the new Crucible rub

http://i155.photobucket.com/albums/s290/mjweste/Grilling/AD23E65E-BFE6-41C2-803B-091A44EDB1B4_zpsnisquu3t.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/AD23E65E-BFE6-41C2-803B-091A44EDB1B4_zpsnisquu3t.jpg.html)

The jowls got the basic cure, brown sugar and then a healthy dose of Crucible.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/137C8520-CAD9-4C7A-83F6-B3482D1062E4_zpssuzj4n4a.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/137C8520-CAD9-4C7A-83F6-B3482D1062E4_zpssuzj4n4a.jpg.html)

Meanwhile the fire was heating up, did I mention it was cold?

http://i155.photobucket.com/albums/s290/mjweste/Grilling/33A6C37B-7A15-4783-8AAE-16E8F9EA522F_zpsswehaktl.png (http://s155.photobucket.com/user/mjweste/media/Grilling/33A6C37B-7A15-4783-8AAE-16E8F9EA522F_zpsswehaktl.png.html)

Time to put the beef on.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/569531A0-59B5-421C-BAC8-BA0E0F81F650_zpsxm3jvxck.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/569531A0-59B5-421C-BAC8-BA0E0F81F650_zpsxm3jvxck.jpg.html)

She is singing along...

http://i155.photobucket.com/albums/s290/mjweste/Grilling/8E4BBE7C-2520-46F5-B680-9B82A0ADAD3C_zpsrxqyqrys.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/8E4BBE7C-2520-46F5-B680-9B82A0ADAD3C_zpsrxqyqrys.jpg.html)

And ready to rest...

http://i155.photobucket.com/albums/s290/mjweste/Grilling/4676A23D-386A-49D2-AC6D-2DFB1E89B0FE_zpsto2cmtou.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/4676A23D-386A-49D2-AC6D-2DFB1E89B0FE_zpsto2cmtou.jpg.html)

http://i155.photobucket.com/albums/s290/mjweste/Grilling/10C3C99B-84CD-4701-A893-A8F7F0DAE4CE_zpsxzg4d6qg.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/10C3C99B-84CD-4701-A893-A8F7F0DAE4CE_zpsxzg4d6qg.jpg.html)

http://i155.photobucket.com/albums/s290/mjweste/Grilling/603965A1-7E20-45C4-8DC7-BC5582D7E56C_zpsdb8m1xk3.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/603965A1-7E20-45C4-8DC7-BC5582D7E56C_zpsdb8m1xk3.jpg.html)


http://i155.photobucket.com/albums/s290/mjweste/Grilling/3F69D411-29D5-48ED-9B1E-A6BCD5E6761A_zpsxzlze9an.jpg (http://s155.photobucket.com/user/mjweste/media/Grilling/3F69D411-29D5-48ED-9B1E-A6BCD5E6761A_zpsxzlze9an.jpg.html)

I backed the vents off and when it hit about 325 I put the hocks on. They are still cooking, going to let them go a bit longer before pulling them off this evening.

It's dropped a few more degrees since I started, kamado is holding steady at 250 with the vents barely cracked.

http://i155.photobucket.com/albums/s290/mjweste/Grilling/C914F39A-7EAA-4922-8BA9-754D1BD100A0_zpsn5sxbkox.png (http://s155.photobucket.com/user/mjweste/media/Grilling/C914F39A-7EAA-4922-8BA9-754D1BD100A0_zpsn5sxbkox.png.html)

01-08-2015, 07:32 AM
Awesome Hanger Steak..... They are so tender...

Big George's BBQ
01-08-2015, 07:55 AM
Very nice I love hanger steak

01-08-2015, 12:29 PM
That looks wonderful... Cooked to perfection!!!!

01-08-2015, 12:40 PM
Would love a plate that...great job

01-08-2015, 08:41 PM
Had a hanger steak at a cooking school (CIA in Poughkeepsie) - wow was
that good! Yours looked awesome. They aren't big but they are tasty!
Great job. Hard to find those - any time you can get your hands on one,
grab it!

Thanks for making me drool on myself (yet again!). :rolleyes:

01-08-2015, 08:58 PM
Was worth the wait to see that hanger. Nice cook.

01-08-2015, 10:36 PM
Had me with jowl bacon. :-D
It all looks and sounds great!

01-08-2015, 10:44 PM
Nice cooking, that steak looks great

retired trucker
01-08-2015, 11:02 PM
That is one great looking hunk of beef. Cooked just like I like mine when it is a good tender piece of meat. Warmed enough to stop the Mooo! Now all that said, I have never seen a "Hanger steak" in the local meat market. What part of the lucky Bovine does it come from? What would I ask for at a good butcher shop? Looking forward to trying one out if I can find one locally.



Smoking Westy
01-09-2015, 09:01 AM
Thanks everyone. The hanger steak (my butcher calls them a hanging tender)is a great chunk of beef, tender with a ton of beef flavor. It's located down the diaphragm. I haven't seen one in the store either but after talking to a local butcher back home, he cuts them for me. He typically doesn't same them either unless I request them. Typically they are destined for the hamburger pile.

I'll try and get a picture of the hocks uploaded, they will be going into a pot of ham and beans tomorrow.

01-09-2015, 01:13 PM
Man, that looks outstanding! I love hanger steaks, and I also admire your taste in knives. I'm a Bark River junkie too...

Smoking Westy
01-09-2015, 02:18 PM
Man, that looks outstanding! I love hanger steaks, and I also admire your taste in knives. I'm a Bark River junkie too...

Oh boy Mike - we might have to talk and thank you for the outstanding rubs!

01-09-2015, 02:47 PM
That's a fantastic looking hanger steak!

Happy Hapgood
01-09-2015, 05:43 PM
Mighty Fine!