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Discussion in 'Beef' started by cooker613, Mar 19, 2019.
Made some kabobs the other night just because. Used hanger steak.
Good job cooking meat and veg separately. Not many folks know to do that thanks to TV. As a kid it was always overcooked meat an burnt but raw veg...JJ
LIKE. LOVE hanger... 2 in the freezer now. $5.99/lb at Sam's. Thought that was a good deal. We are serious kabob folk here and basically weekly once it's warm. What's your meat marinade? Standard here is cheap zesty italian dressing with some granulated garlic and lemon juice.
LOL Wife still forgets and "does me the favor" of loading them. Also, she breaks each onion down and takes like 15m to load.
This is why I come here. Who knew.
And it always a good time for kabobs. Looks great
Killer kabobs.... Yummy!
Basically my own dry rub but with the addition of zataar and sumac. Went with an Israeli flavor profile.
Your kabobs look delicious!
That looks excellent! Got my belly grumbling
Kabobs aren't on the regular menu around here, but yours will make me rethink my selections.
Point for sure
What cut is a "Hanger Steak"?
Tasty looking kabobs! Yammy! Definitely Like! Never heard of "hanger stake" as a meat cut before. Never saw it in any of my local supermarkets and never noticed it in either Costco or Sam's club.... Maybe just never paid attention? Just "googled" it and now I know what to buy next time if I can find it around...There is always something new to learn....