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Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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- Oct 18, 2009
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there is more drinking going on in this thread that cooking I’m starting to think! Lol
thats not a bad thing either. Lol
thats not a bad thing either. Lol
- Oct 18, 2009
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Don’t worry jim I just finished trimming a hangar steak and will be posting pics of the final product. Earlier on this thread I posted that I got introduced to hangar steak when we were at California grill in the contemporary hotel in Disney world.
- Oct 18, 2009
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- Oct 18, 2009
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Just to refresh everyone
Hanger steak
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Hanger steak
A hanger steak, also known as butcher's steak, is a cut of beef steakprized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. The reason for this was because the general populace believed this to be a crude cut of meat, although it’s actually one of the most tender. [1]
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, aside from the tenderloin, which has no fat.
Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer.[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.
Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as arrachera, and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, scallions and tortillas to roll tacos. In South Texas this cut of beef is known as fajitas arracheras. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut.
The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In French it is known as the onglet, in Italian the lombatello, in Flanders the longhaas,in Polish the Świeca wołowa, and in Spanish the solomillo de pulmón or entraña or
Hanger steak
From Wikipedia, the free encyclopedia
Jump to navigationJump to search
Hanger steak
 Beef Cuts | |
| Type | Plate cut of beef |
|---|
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, aside from the tenderloin, which has no fat.
Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer.[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.
Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as arrachera, and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, scallions and tortillas to roll tacos. In South Texas this cut of beef is known as fajitas arracheras. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut.
The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In French it is known as the onglet, in Italian the lombatello, in Flanders the longhaas,in Polish the Świeca wołowa, and in Spanish the solomillo de pulmón or entraña or
Don’t worry jim I just finished trimming a hangar steak and will be posting pics of the final product. Earlier on this thread I posted that I got introduced to hangar steak when we were at California grill in the contemporary hotel in Disney world.
Lol we did a flank steak the other night. I really like those cuts of meat. Speaking of California grill I got to do adr’s for our Easter trip tomorrow morning. California grill is back on the list. We have been exploring new places over the past few years and haven’t been there in a while.
This Trip includes California grill, Narcoossee’s, Il Mulino, la tatoria over at boardwalk, morimoto, And jiko for Easter Sunday.
Jiko is by far our favorite place to eat but akl holds a special place for us. We love it there.
Polite pig and chicken guy other nights.
So many great places to eat down there.
Speaking of flank steak. You know has really good flank steak and you prob wouldn’t think so. Paradiso 47. That with fried plantains and thier white sangria make for a great dinner.
And now I’m hungry.
I laid down for a lazy Saturday nap, how long have I been asleep? Easter? Tomorrow?
lol ya not a typo. . . if not a disney person that post makes no sense. you can make dinner reservations 180 days early for a disney trip. you don't have to but if you don't chances of getting hard to eat at places is slim to none. so yes we need to figure out where and what time we want to eat at for 6 months from now. kinda nuts i know.
- Oct 18, 2009
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Agree, DW and my daughter will be going to Epcot at the end of the month for the wine and cheese festival which is always a good time
- Oct 18, 2009
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- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,648
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- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Hangar steak and Scallops with a butter caper sauce, fresh made bernaise sauce and corn in the air fryer
- Oct 18, 2009
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Hey Jim don't forget Art Smith's Homecomin' restaurant. We ate lunch there and Art just happened to be there filming an episode. He visited with us for a few minutes. He is really a great person. BTW he serves the best fried chicken ever
Polite Pig is also another great place to eat and Dockside Margaritas have the best margaritas
- Oct 18, 2009
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We have been to home coming. I thought it was awesome. I drank a bit much that night. Our server sent me home with a bag of those dounuts to soak up my liquor while was walked around downtown. Lol.
We got polite pig on the list this trip as always.
This morning booking was drama free. Got all our adr’s plus no issues getting. Droid depo time for my kid and a adr for oga’s to try the overpriced drinks. Lol
We got polite pig on the list this trip as always.
This morning booking was drama free. Got all our adr’s plus no issues getting. Droid depo time for my kid and a adr for oga’s to try the overpriced drinks. Lol
Hey Jim don't forget Art Smith's Homecomin' restaurant. We ate lunch there and Art just happened to be there filming an episode. He visited with us for a few minutes. He is really a great person. BTW he serves the best fried chicken ever
Polite Pig is also another great place to eat and Dockside Margaritas have the best margaritas
Hey Jim this is for you
View attachment 120780View attachment 120781View attachment 120782View attachment 120783
Nice pics! We still haven’t done brunch at California grill. My one buddy does it every trip. We have to try it.
I totally forgot the drink I was drinking at homecoming. It was real simple but good. Man I can’t think of it.
I’m experimenting. I have a chicken brining in water, salt, sugar, and orange peel. I heated that and cooled it. I threw sage rosemary and thyme with pepper and all spice whole in cavity. Threw chick in pot with that mix and covered it with buttermilk. Tomorrow I’m going to cook it in my big easy. Curious to see how the brine and buttermilk works to do the turkey this year. I’m going to coat the outside with melted butter and a rub. Might suck. Might not suck. We will see.
It should come out yummy! Ever get a rotisserie chicken from Costco, grocery stores etc? That’s how they do it to be moist and tender. What times dinner?
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