Tonight's Feastivities - hanger steak, ham hocks and jowl bacon

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.




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




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




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



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



Time to put the beef on.




She is singing along...




And ready to rest...










Gone!



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.

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.

kcmike said:

Man, that looks outstanding! I love hanger steaks, and I also admire your taste in knives. I'm a Bark River junkie too...

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