Flannery hangers on the menu last night. We talk about technique a lot, and this is about as easy as it gets. I
I use SPG (Salt, pepper, garlic) and ancho chili powder for the rub, then get a very hot bed of coals going. I cook direct over coals, with the lid up (to reduce radiant heat, as well as to keep max airflow on the fire) and flip frequently. I also like to toss on a couple of wood chunks when I can, as it both gets me the smoke profile I like, as well as helps me prop up the hanger on the thinner sides so I can get the crust going all the way around.
When serving, I cut into three of four inch sections and then cut against the grain. Feels a little strange and probably looks even stranger⌠but try it some time
I sent some Flannery to FMIIIâs for Falltacular.
Pro Tip: FlanneryBeef.com defaults shipping to the last address used. My hangers and burger blend ended up in the OC instead of my front porch. So much for the sale price and free shipping. Donât be like me, read every screen closely before clicking the place order button.
Australian Wagyu Short Rib Plate, Smoked Salt, Pepper, Garlic, Onion. Smoked over hardwood charcoal and oak 3-1/2 hrs to 170°, wrapped in butcher paper and put back in til it hit 203°. Rested 1 hr then sliced and served on toasted sourdough with smoked Jack, fresh made pickle slices, baby spring mix and smoked paprika aioli. Oh man!
It was part of the spice blend I used on the meat. It had Kosher salt and smoked salt but I figured if I listed both someone would ask why I used two kinds of salt. Oh well.
Well, not exactly, I read âMyth #1: You should let steak rest at room temperature before cooking it.â
I said to myself, âself, thatâs not a myth itâs a fact.â So I came back to the thread to respond. He lost me on what was Myth 1 so I saw no reason to go back and read the rest of the article. When I pull a steak out to rest it it starts out at about 38° internal (fridge temp), when I toss it on the grill it reads room temp, be that 60°, 65° or 75°. Thatâs a huge difference and makes a world of difference when grilling. He cooks his steak in a pan, I never cook my steaks in a pan.
My reply was to Mikkoâs incorrect summary of what Kenji actually wrote. Your argument is with Kenji, not with me, as he is the one who reported his measurements/observations.
Is the Reserve some special steak category beyond their normal wagyu? I gave MR a shot a couple of years ago, but mine looked nothing like that. Mine were more in line with Prime(-), although the flavor was very good. Maybe I should give them another shot if that is more the norm.
Local store had these marked as Wagyu âtop butt sirloinâ (frankly a cut Iâm not familiar with) at $21.99 marked down to 7.99, I picked out 4 good urns weâll see how they are
