Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue,

share recipes, and discuss all things delicious. And now here's your host, Malcolm and

Rochelle Reed. Hey, welcome back to the How to Barbecue Right podcast. This is episode number five,

and I'm your host, Malcolm Reed. I'm joined by my lovely

wife for Shell. Shell, what's happening today? Not much. Malt, just podcasts and shooting some

videos. We've got to play tonight. Yeah, we've got a lot on our table. But hey, this podcast

has been a lot of fun, man. I really enjoyed it.

I think, you know, it's a good time for us to sit down and talk about what we've been up to. And we hope you guys enjoy it well. So we just want to say thanks for listening before we get started. What are we talking about this week, Shale? The first thing I have on my list is to talk about our YouTube recipe we release this week, which is a hangar steak.

Oh, yeah.

I've got some Matador Prime Beef,

uh,

hanger steak. Oh, yeah. I've got some Matador Prime Beef hangar steaks, and these were prime hangar steaks, and Matt sent me from over there, and he wanted me to try them out, come up with a recipe for them. So I decided to keep this one simple. You know, I just, when I do hangar steak, I just like the meat to shine. And I don't know.

Well, let's talk about what is a hangar steak? Hangar steak is kind of a cross to me between a filet and a ribbi. I mean, it's got the texture, the tenderness of a good filet, but it tastes like a fatty ribby. The flavor is real rich. It's real beefy. the only trick is usually when you get these hanger steaks they come connected it's two pieces and it has a big tough line of connective tissue

that runs right down the middle of it so you got to trim it out and I showed the video how to trim

that out it's real easy to do and what you end up with is two little steaks that are kind of the

they look like a deer tenderline they look they do looks like a backstrap on a deer or they look like

the small end of a filet mignon you know that the whole beef loin if you think about that and think

about the small end that's the size of these little hanger steaks and when you cook them do not cook them past medium rare I mean there's the size of these little hangar steaks. And when you cook them, I mean, do not cook them past medium rare. I mean, there's no sense in that. If you want to go past that, but get you a surlo on or some ground beef or so eat a hamburger. But these hanger sticks are meant to be rare to medium rare. They're juicy and they got a ton of flavor. The technique I used to cook them, I just kept it simple. I put a little olive oil on the outside of them just to, you know, kind of add some moisture to the outside, some of my seasonings would stick. And I use my steak rub. You could use whatever kind of flavors you want. You know, if you've got a favorite steak recipe, it'll work on hanger steak just like it works on any other cut. But I like that texture that a coarse ground rub gives it because, you know, it's got bigger pieces of salt. It had a lot of kick to it. It's got three or four different kinds of peppers I use in that rub. And that's really what gives it some spiciness. But it's got, you know, minced garlic, minced onion, bigger pieces of herbs. So it's all about texture. And that's, you know, that's what that rubs for is to add another depth on the outside. So the beef shines through. I like how you let the beef shine through for sure. Because it was such a good taste and good meat. It tastes. I mean, you know, being prime beef makes a big difference on that taste.

It makes it really taste beefy.

Yeah. Because, I mean, it's got more fat to it.

That's all the different grading is on prime.

It just has more marbling in it.

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