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

[Smoking Westy]

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.

 

[IamMadMan]

Awesome Hanger Steak..... They are so tender...

 

[Big George's BBQ]

Very nice I love hanger steak

 

[TuscaloosaQ]

That looks wonderful... Cooked to perfection!!!!

 

[SPRfree]

Would love a plate that...great job

 

[jrbab]

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!).

 

[Stingerhook]

Was worth the wait to see that hanger. Nice cook.

 

[cowgirl]

Had me with jowl bacon. :-D
It all looks and sounds great!

 

[landarc]

Nice cooking, that steak looks great

 

[retired trucker]

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.

Blessings,

Omar

 

[Smoking Westy]

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]

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]

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!

 

[Bonewagon]

That's a fantastic looking hanger steak!

 

[Happy Hapgood]

Mighty Fine!