bmudd14474
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Last night we had family in town from the west coast that we haven't seen since we moved a little over a year ago. Well there were 17 of us and there are lots of allergies so Taco's it was as it was easy to do for a crowd and easy for the allergies.
Started around noon with prep. For the beef I used a cut of steak that I have never used before. Hanger Steak. I was at a local ranch's store that I get my tri tip from and they had Hanger Steak on sale so after googling uses for it I decided what the heck why not. I took some time to learn about Hanger steak and where it was from. Also learned how to process it which was interesting as well. Here is a video on it if your interested.
I failed to take pictures of after I butchered it. This was around 4lbs of meat after I butchered it down. Here it is in the marinade with pineapple juice, garlic, cumin, paprika, chili powder, and onion powder.
Then I took 6lbs of boneless skinless chicken thighs and clean the fat off of it. Put it in a marinade with orange juice, limeade, cumin, garlic, chili powder, and onion powder. Here it is resting in a ziplock
After this I took the time to can a batch of BBQ sauce because I was doing a bunch of prep. Had the sauce at 150° then into the jars to seal up.
The plan was to eat around 630 so at 4pm I turned the pellet pooper on and set to 500°. Took the steak out about 430 and got them going. Here they are just starting to lay in the sauna.
Now on to the tanning bed
Pulled them off around 130 and put in the Sous Video to hold at 135° until 630 when I wanted to serve.
Next onto the Chicken Thighs. Took the smoker down to 300° and put the thighs on.
Had them on for about 20 minutes then turned the heat to 500° to add color. Its hard to see in this picture but in the sliced picture you will see the better color.
Everyone was here so we visited for a bit. About 6pm I turned the smoker back up to 500° to cook the shrimp. I had them thawed for a while then I coated with onion, cumin, garlic, and salt.
I couldn't find my skewers so I was trying to do them on the grate but after 2 fell thru I got the pizza grill pan that I used last time for the rest of them. Also I made a mango habanero sauce to baste the shrimp in. It was 1 habanero, 1/2c brown sugar, 1/4c white vinegar, 1 clove of garlic and 1 mango peeled and cubed. I used froze mangos.
Shrimp coming off after glazing
Here are the meats huddled up together
Here is the taco bar
Wife did the prep on the rest of the stuff. She also made refried beans and mexican rice. I forgot to grill the pineapples to go over the beef but it was ok without it.
I was very pleased and surprised with the Hanger Steak. The tenderness of it was awesome for tacos. Had a great chew to it but was easy to bite thru. Definitely will use again when I catch them on sale.
It was a great meal and we had a great time with our family.
Thanks for looking.
Started around noon with prep. For the beef I used a cut of steak that I have never used before. Hanger Steak. I was at a local ranch's store that I get my tri tip from and they had Hanger Steak on sale so after googling uses for it I decided what the heck why not. I took some time to learn about Hanger steak and where it was from. Also learned how to process it which was interesting as well. Here is a video on it if your interested.
I failed to take pictures of after I butchered it. This was around 4lbs of meat after I butchered it down. Here it is in the marinade with pineapple juice, garlic, cumin, paprika, chili powder, and onion powder.
Then I took 6lbs of boneless skinless chicken thighs and clean the fat off of it. Put it in a marinade with orange juice, limeade, cumin, garlic, chili powder, and onion powder. Here it is resting in a ziplock
After this I took the time to can a batch of BBQ sauce because I was doing a bunch of prep. Had the sauce at 150° then into the jars to seal up.
The plan was to eat around 630 so at 4pm I turned the pellet pooper on and set to 500°. Took the steak out about 430 and got them going. Here they are just starting to lay in the sauna.
Now on to the tanning bed
Pulled them off around 130 and put in the Sous Video to hold at 135° until 630 when I wanted to serve.
Next onto the Chicken Thighs. Took the smoker down to 300° and put the thighs on.
Had them on for about 20 minutes then turned the heat to 500° to add color. Its hard to see in this picture but in the sliced picture you will see the better color.
Everyone was here so we visited for a bit. About 6pm I turned the smoker back up to 500° to cook the shrimp. I had them thawed for a while then I coated with onion, cumin, garlic, and salt.
I couldn't find my skewers so I was trying to do them on the grate but after 2 fell thru I got the pizza grill pan that I used last time for the rest of them. Also I made a mango habanero sauce to baste the shrimp in. It was 1 habanero, 1/2c brown sugar, 1/4c white vinegar, 1 clove of garlic and 1 mango peeled and cubed. I used froze mangos.
Shrimp coming off after glazing
Here are the meats huddled up together
Here is the taco bar
Wife did the prep on the rest of the stuff. She also made refried beans and mexican rice. I forgot to grill the pineapples to go over the beef but it was ok without it.
I was very pleased and surprised with the Hanger Steak. The tenderness of it was awesome for tacos. Had a great chew to it but was easy to bite thru. Definitely will use again when I catch them on sale.
It was a great meal and we had a great time with our family.
Thanks for looking.
