Hanger steak, Argentina style

[(Otherguy)]

Really helpful ... thanks, Henrick

[(Otherguy)]

Dang ... dead link ... bet it was good while it was up. But let's face it - it's been nearly a year!!

[Mosca]

Henrik, regarding the BGE: I do two zone without the platesetter. I start with a 225* fire, then when the steaks hit the desired internal of 120* I remove them and open both vents all the way. When it gets over 500* the steaks go back on for the finish.

Alternately you can get a Woo ring, which allows for easy removal of the platesetter during cooking (with gloves, of course). But you don't need one.

[Henrik]

Nice! I'm all for trying new things. Seems like we've been talking to different South Americans :-)
Could you take some pictures and share the next time? That would be great. Anyway, they've got the hang of low n slow also, I believe that is the key. I've continued cooking with salt, and really like it, but there are many ways to skin a cat. I'll try with just plain meat the next time.

[Grinsfelder]

I live in Minnesota. We've got an exchange student from BA living with us for the school year. He really likes his asado. The way he cooks it (as instructed by his mom) is to put the meat a good 2-3 feet above a low wood fire (we're using small pieces of oak, mostly cooked down to coals, but with some smoke and flame). He put nothing on the meat prior to cooking. Not even salt. I repeatedly asked him if this was right and he stuck to his guns. And thank goodness he did. It was amazing what happened to the beef on that fire over the next 2 hrs. We cooked tri-tip, ribeye, flank steak, skirt steak and chorizo. Tender, extremely tender, even the flank steak. Perfectly medium-rare with just an 1/16th inch ring of evenly browned off crust. We're doing it again this weekend, adding morcillas (blood sausage) and moellas (sweetbreads). I'm also going to add a plate of ribs if I can get them from my butcher on short notice.

This slow-cooked direct-heat mixed grill of beef is a technique that deserves more attention on a web-site like this one.

[fzxdoc]

I'm refining my performance, Keith. I'll smack the hanger steak, make the "waaaaah" sound, then say "Welcome to the world, Baby Hanger Steak". OK. I'm getting silly. I've cooked for 9 hours today in preparation for Turkey Day tomorrow, so I must be punchy.

Kathryn

[_Keith]

"It would be hilarious to make a newborn baby cry"
You monster.

[Marauderer]

Did Huskee get a new picture?

He sure did. He cleans up well don't ya think. Shows off his ruggedly handsome looks.

[Guy]

Did Huskee get a new picture?

[Henrik]

Thanks for the info, good to know. I'll make my chimi as usual then.

[fzxdoc]

Meathead commented that the chimichurri sauce is probably fine since there are so many chunky ingredients in it and the fresh herbs are not totally submerged. Here's his comment verbatim:

"Good thinking! But the key is that bot hates oxygen. So things like garlic or basil in a bottle of oil is risky, but in chimi there is so much air mixed in the risk is low."--MH

So you can put your Gloria Gaynor record away, Heinrik!

Kathryn

[Henrik]

Thanks! You're gonna like it! I will do it again next weekend with a big tenderloin. Will post some pics.

Re the chimichurri: I do just like you, didn't know about the microbes, but will be careful in the future. Thanks for the info. Next time I mix a batch I'll be playing Gloria Gaynor's hit "I will survive" on full blast in the kitchen ;-)

[Henrik]

Thanks, Huskee, found it! Posted my issues with screenshots.

[Huskee]

@Henrik, it's on the main page of The Pit, where the individual channels are, toward the very bottom.

[fzxdoc]

Barry, I like Meathead's sensible approach to this sort of thing. He describes the risks and makes good recommendations that don't get in the way of making great food.

Kathryn