Re: There is not a thread dedicated to outdoor grilling
Posted: Fri July 26, 2024 4:05 pm
"maybe"tragabigzanda wrote:throwing away a hangar steak is maybe the single dumbest post I've ever seen on this board.Chris_H_2 wrote:the first thing i usually do is throw it away. the second thing is i replace it with a badass cowboy cut ribeye. the third thing is that i enjoy being a single, adult male for the weekend.wease wrote:So how do you guys do hanger steak? I’ve got one that I’m gonna have next weekend while Mrs Wease is away and I’ve never prepared. Any tips/tricks you’d care to share?
So you don’t marinate or anything, then. Seeing a lot of stuff online saying a marinade is essential for tenderness, but my understanding was that it’s already a pretty tender cut.tragabigzanda wrote:anyway wease, I like to sear mine on med-high on a grill or cast-iron pan for about ~10 mins, flipping it over every minute. Some rosemary, a couple cloves of garlic, and olive oil or butter in the pan, and just keep spooning the juice on top of the steak as you're cooking it. It's a very active cook that you can't really take your eyes off, but it's fast and easy.
Like a rib-eye, make sure you set it out on the counter for about 30 minutes before you start cooking it, and pat it dry with paper towels before seasoning with S&P.
I meant to answer this last week.. dont take the back seat..you should have cooked your heart out and shown them a thing or 2...worst steak I ever had was at an overly expensive restaurant in Brisbane..stand your ground and make Wisconsin proud next timespike wrote:we've been invited to a melbourne cup day bbq, and i've been itching to fire up the egg, but is it poor form to show up with a bunch of top notch ribs and overshadow the host's main protein?

the outside is puff pastry, and the inside is a pork mince instead of a sausage. mixed with stuff like onion, carrot, ketchup, and sweet chili sauce.washing machine wrote:Yeah they really stifled your creativity.
Are sausage rolls Australian klobasneks?
turns out there was no bbq aspect to it. more of a sandwiches and charcuterie situation.doug rr wrote:I meant to answer this last week.. dont take the back seat..you should have cooked your heart out and shown them a thing or 2...worst steak I ever had was at an overly expensive restaurant in Brisbane..stand your ground and make Wisconsin proud next timespike wrote:we've been invited to a melbourne cup day bbq, and i've been itching to fire up the egg, but is it poor form to show up with a bunch of top notch ribs and overshadow the host's main protein?
Good thing you didn’t show up with 3-4 slabs of ribs.spike wrote:turns out there was no bbq aspect to it. more of a sandwiches and charcuterie situation.doug rr wrote:I meant to answer this last week.. dont take the back seat..you should have cooked your heart out and shown them a thing or 2...worst steak I ever had was at an overly expensive restaurant in Brisbane..stand your ground and make Wisconsin proud next timespike wrote:we've been invited to a melbourne cup day bbq, and i've been itching to fire up the egg, but is it poor form to show up with a bunch of top notch ribs and overshadow the host's main protein?
