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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-02-2018, 10:21 AM   #1
robert-r
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Default Hanger Steak and Tri Tip

Freezer diving turned up a small Hanger Steak. Figured on cooking it for dinner last night.
And while grocery shopping yesterday... found this trimmed Tri Tip:



Thought "Why Not?". Could cook them both at the same time.
Lightly oiled the Tri Tip with evoo and rubbed with Oakridge Santa Maria and Carne Crosta.
The Hanger Steak was oiled with evoo and given a heavy coat of Ksalt and coarse ground black pepper.



Got the Performer running at 380* with repurposed KBB and some large chunks of pomegranate.
TBS and put the meat on the grill.



When the Hanger Steak hit 120* IT, reverse seared it for several minutes per side, pulled it and rested under foil.
The small Tri Tip wasn't far behind and it was seared when the IT hit 115*.



TT after searing and before foil and rest.



Rested Hanger Steak ready to be devoured.



A 3 bean salad and some sliced tomato made for a rather EZ dinner.
Time To Eat!



The Hanger Steak was delicious. We just love the taste and texture of them.
The Tri Tip and juice has been saved for lunchtime sandwiches for the next few days.
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Old 11-02-2018, 10:26 AM   #2
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Perfecto !!!
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Old 11-02-2018, 11:53 AM   #3
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Nice plate Robert.
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Old 11-02-2018, 12:27 PM   #4
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Lookin' good!
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Old 11-02-2018, 01:20 PM   #5
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Love the color. Looks great!
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Old 11-02-2018, 01:48 PM   #6
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Nailed it!
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Old 11-02-2018, 03:21 PM   #7
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I'm all in!
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Old 11-02-2018, 03:49 PM   #8
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I could go for a plate of that right about now
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Old 11-02-2018, 03:51 PM   #9
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Perfectly cooked!
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Old 11-02-2018, 08:00 PM   #10
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