Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread

Kentucky bourbon always a good choice

Everyone happy with food and drink

Happy Saturday

jimim said:

there is more drinking going on in this thread that cooking I’m starting to think! Lol

thats not a bad thing either. Lol

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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.

This is my reward after trimming a hangar steak

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

jimim said:

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.

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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

jimim said:

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.

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Yes all this is true

Hangar steak and Scallops with a butter caper sauce, fresh made bernaise sauce and corn in the air fryer

jimim said:

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.

Click to expand...

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