Robert-R
TVWBB Diamond Member
Have been wanting to try Hanger Steak forever - just haven't been willing to pay the price.
That changed when a local market put them on sale.
Brushed lightly with olive oil & then a heavy sprinkle of salt/pepper.
Weber briquettes (used) for heat & pomegranate for smoke. Cooked indirect to an internal temp of 125* & then seared.
Let the meat rest for 10 minutes.
Time To Eat!
Say... these are Real Good!!! I'd do it again & again & again....
That changed when a local market put them on sale.

Brushed lightly with olive oil & then a heavy sprinkle of salt/pepper.

Weber briquettes (used) for heat & pomegranate for smoke. Cooked indirect to an internal temp of 125* & then seared.

Let the meat rest for 10 minutes.

Time To Eat!

Say... these are Real Good!!! I'd do it again & again & again....
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