Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
Original Pit Barrel Cooker
Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
Weber Kettle Performer (with Slow n Sear/Drip n Griddle)
Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
Hoping to get some advice, I got some rub meant for high heat grilling, a SNF hanger steak, and some new grill grates for my PK that I want to test out. Any advice on how to cook thos hunk of meat with the tools that I have?
Nice one! There are two ways as I see it: either do a reverse sear, or just front sear on medium heat until done. I would skip the grill grates in both cases.
if it isn’t too thick I would go with option no 1. You get to develop great bark and crust, while also cooking it to desired temp. The PK is just made for a cook like that.
The reverse sear works wonders too, and if it is slightly thicker (more than 2†in diameter) I would do this. It only takes 25-30 minutes in the first phase, but you get to add some smoke flavor if you like.
The rub sounds good too, so the usual dry brine the night before and then apply the rub 30
minutes before it hits the grill.
let me know if I can clarify anything or add more info.
The Carne Crosta rub is meant to be used during the high heat searing process, as that's when it releases the coffee oils in it. You could use another rub during the initial cook and then add the Crosta right before the sear.
What I would do is brine for at least an hour up to overnight and then rub according to the rub directions. I would then cook it hot flipping every 30 seconds to 1 minute until your target temp is reached.
I am cooking some hangers tonight! They are usually small and thin enough that you can just put them over medium or medium-high heat, flip it every 30 seconds, and cook until it is done.
It is kind of a pain but similar to skirt steak I will cut it into 3-4 inch pieces and then cut those across the grain into strips if that makes sense.
Or I just throw it on my plate and just cut it into pieces with my steak knife trying to cut across the grain but realizing that if I cut a bite sized piece it will most likely be against the grain anyway.
Carne Crost rub already has salt in it so would just rub it on the day before and be done with it. I often use it for steaks and tri-trip. I'd go easy on the amount first time. Just my taste but I think too many chefutainers go too heavy on rubs.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
radshop you just made a great case for tagging my photos so I can find them. I just spent way too much time searching. And only because you called me out! 🤣🤣🤣🤣🤣
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I'm not sure if SRF ships their hangers as one whole piece or if they remove the seam and give you 2 pieces. If it's whole make sure you remove the seam and you'll have 2 thinner pieces. Hot and fast is how we do them.
Hi - getting to this late. I have tried store-bought hangers a couple of different ways and I found that the reverse sear worked really well. I have attempted to upload my cooking notes from a couple of different tries - hope this works!
Comment