Sooooooo good!
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These dry aged hangers are absolutely next level in texture, crust and flavor.
WOW.
I did straight grill over hardwood lump, 7 min total.
They seem to cook a little faster than the non dry aged hangers.
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Glad to see you put a crust on them despite Bryan Flannery’s cooking tip not to and the differences still carried through.
I’m waiting for the unseasonably cold spell we’re having to end and I might do the same.
I just got my shipment in of both aged and regular. It’s been a while since I ordered hangers (I usually order a bunch at a time). I noticed that the label says “Choice or Better”. Is that new instead of Prime labeled? Now, I trust Bryan’s QC much more than the USDA anyway, so it doesn’t matter much. I was simply curious and I don’t want to bug Bryan if he’s already explained it to someone and I missed it.
He says somewhere on the website that they found some choice that was better than some prime and so they’re using it too but if a piece doesn’t make the cut they’d discard it.
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I grilled one last night. I put my rub on it, cooked it over medium high heat, turned it 3 or 4 times and took it off of the grill. I thought maybe I had overcooked it after giving it the touch test, but let it rest for 3 or 4 minutes. We ate the skinnier part first and it was perfect. The bigger piece sat on the carving board until we came back for seconds. It was rare plus and also perfect. I heeded Brian Tuite’s advice and treated it like a filet mignon, removing from the heat at rare. Fantastic!
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@Guillermo_M - Thanks! I assumed something like that. I trust Bryan when it comes to quality, so the USDA label doesn’t mean much when buying from him.
@T_Welch - The cooking like a filet is accurate, but the taste is so much better. Because of Flannery, I graduated from considering filet about 15 years ago. I’ve had to have it at some dinners like weddings and such and I’m always reminded of how overrated it is beyond its tenderness. A piece of beef that needs a sauce IMO.
Tasty aren’t they?
Wow, Brian, that is cooked to perfection. Just quick on the grill with lots of turning? What is your sauce?
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Inches from the hot coals. Lots of turning.
I tried a marinade this time to see how it works.
Teriyaki, Black Bean Sauce, Black Garlic Sauce, Soy Sauce and Honey. While the meat cooked I added corn starch to the leftover marinade and warmed until thickened.
I used one of these for tacos and it was grrreat. Like the normal hangers but with a more intense beef flavor and seemingly more umami in the fat. I cooked it just like the normal hanger (high heat on my flat top) but for less time. There was a crust and everything was great.
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It’s on sale again until May 15 (30% off with “HANGER”).
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Ordered 6 packs of them. Thanks for the pics to prod.
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I didn’t buy the dry aged, but I incidentally dry aged half of a regular Flannery in my refrigerator for 5 days and then used it to make beef and broccoli from Kenji’s Wok book. It was awesome. It was so tender and married well with the flavor profile. My wife and I can usually only eat half the hanger, so using the other half in a stir fry will be the way to go moving forward.
This safe to eat…odd package with a bag in a bag and the second bag had air in it while outside bag was vacuum sealed.
I’d probably trim the dark surface area and eat it. Also give it the smell test after trimming.
I’d send the pic to Katie and see what she says. I’d probably trim it off but it looks kinda off.
The repackaged thing is odd.
Looking at the edge the spoiled meat goes all throughout the cut. I don’t think there’s anything edible left.
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