Hanging a flank in the PBC tonight

[stevespurrier]

Anybody tried this?

[JeffJ]

To me it doesn't seem like an optimal way to cook flank steak. i usually sear both sides really good and that's it.

[stevespurrier]

Thats what I usually do on my egg. Think I'm going to try hanging and will report back

[jgreen]

I sometimes cook them slower too and they turn out great. Looking forward to the pictures.

[kmhfive]

I would love to see how this turns out. I haven't done flank steak before.

[stevespurrier]

I will post pics later. Kids attacked again before I got good ones. OK pros and cons to hanging a flank. As I mentioned, I have cooked these on the egg many times, and I generally marinate overnight and cook about 2 minutes a side at 550 degrees. I get a great sear and cook to rare/medium rare. For this cook, I didnt marinate per Noahs instructions, used the beef and game rub, and cooked to about 125. My family was mixed. My son and I, as well as my daughters BF loved it. My wife and daughter not as much. Pros and cons of hanging vs searing on BGE

Pros - EXTREMELY tender, uniformly rare/med rare throughout, simple to cook. PBC just amazes me.

Cons - no sear, different family members like varying degrees of doneness easily taken care of by searing because of the varying thickness of the flank. The hung flank was extremely uniform in doneness, requiring me to slice and cook over the open flame for those who liked med-med well.

Everyone missed the "crust" provided by the sear but loved the overall tenderness. So, here's the next step for me.....I am going to marinate as i normally do, hang to 110 or so, and have the BGE ready for essentially a reverse sear. My guess is it will be perfect. I am shooting for the tenderness generated by hanging with a crust everyone loves. We will see.

[JeffJ]

You might consider doing a quick pan sear in a cast iron skillet in lieu of firing up 2 cookers.

[Obi-Dan]

Thanks for the write up. I'm looking forward to reading about Phase II.

[fzxdoc]

Sounds like a good plan, stevespurrier . I've reverse-seared flank steak and tri-tip starting out in the PBC and ending up in the gasser. Good eats that way. Congrats on your cook.

Kathryn

[stevespurrier]

My terrible pics sorry. One of slices and one of re-cooking.

[stevespurrier]

searing in cast iron is a good idea! Might try that

[stevespurrier]

Thanks, Kathryn. Great to know you have had success with the reverse sear.

[Huskee]

Excellent report! I think you're spot on w/ your theory for the combo of the two methods.