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Let's Smoke some Hanging Tenders???!! C(cut) VU

post #1 of 12
Thread Starter 

Broke down and bought some dried out pecan wood from BBQ galore to smoke some Hanging Tenders.  Cant say I have smoked them before but came across a great price and a perfect amount of money in my wallet to pay for it. About 5.5lbs, rich color and marble. Just peeled the membrane and careful not to trim any fat.  Basic rub, REALLY low and SLOW - lasted about 3.5 to 4 hours with the wood chunks then wrapped em in some foil for a 300 degree fat rendering. Man you guys, really turned out great! I say hanging tenders are a poor mans Tri!!!  Give it a go!DSC_0241.JPG

post #2 of 12

Nice work!  Love those tenders too!

post #3 of 12

Nice smoke ring on them.

post #4 of 12

At the risk of sounding like an idiot, (Too Late!!), what is a tender?

post #5 of 12
Quote:
Originally Posted by Caveman View Post

At the risk of sounding like an idiot, (Too Late!!), what is a tender?



Micro pork loin, them little dude's.

post #6 of 12

Hmmmm....very interesting.  Thank you Meat.

post #7 of 12


Those look awesome
 

Quote:
Originally Posted by meateater View Post





Micro pork loin, them little dude's.


Pork??  How about this instead

The Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly. The hanger steak has a grainy texture  
 

post #8 of 12

^^^^

What he said!

post #9 of 12
Thread Starter 

 

Going along with Pineywoods, it hangs off the kidney below the tenderloin and is attached to the last rib. It has 2 small muscles, connecting by some serious elastic membrane...  I found it easy to trim after the smoke and cool down, but depends on when and how you want to serve it.  GREAT, also unique, flavor.

post #10 of 12

I think the resident Butchers just got technical...

Thanks guys for the details, I didn't know what it was either.

post #11 of 12

300px-Hanger-steak-raw-MCB.jpg

 

Picture of a hanging tender w/membrane removed

post #12 of 12

Heck!!  Looks like meat to me.  Thank you guys for the in-depth instruction.  I was very enlightened with my virtual butcher shop visit.  As usual, YOU GUYS ROCK!!!

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