So , somewhere in that 3 50 range and then once we get it up to that temp , we are going to grill these hanger steaks pretty much just like you would a rib eye or a strip along those lines .
What are we seasoning with today ?
All right .
So we talked about this this morning and Scott and I , we decided we were like , you know what , let's use the black in the original .
This is our six bottle variety pack .
So it has original Black Chipotle Cajun Hollywood Hot all in this variety pack .
However , beard to butchers dot com , you can customize this however you want .
So if you find something that you like better than others , that sort of thing , you can customize it to your liking .
But today we're going to use the black and the original , it's gonna be a pretty simple process .
I'm just gonna use a little bit of extra virgin olive oil .
I'm just gonna put it on top of these , rub it in a little bit nice coating that seasoning to stick to that steak real nice .
Now , I need to mention that the other day we cut this hanger steak right here .
So you saw us cut the hanger steak .
You saw us prep the Hanger steak .
I decided to get a couple more just because I know we're going to have some hungry mouths to feed around here and one simply wouldn't be enough going to start with the original .
We're gonna want a nice liberal coating on all sides .
Let's get these seasoned up real nice .
You can see the egg over here .
It's getting nice and hot .
I think by the time we get done seasoning these , the temperature of our grill is gonna be just about perfect to throw these on there and get them cooked up .
So , a nice , nice liberal coating like that , think those are ready now .
We're going to switch to the black .
Our black has the coffee in it and molasses .
It's a little windy out here .
I have to make sure I don't lose most of it .
You can see the tint has a darker tint and the longer you leave the sit on here , it's gonna absorb some of that moisture out of the meat and it actually will turn slightly black and that's the reason why we named it Black because of one , the coffee .
But two , when you use it , it turns black and it creates a really , really nice black bark on whatever you're smoking .
So whether you're doing briskets or pork butts or ribs or , you know , whatever you might be cooking , it just makes a really nice bark on there .
So even though the seasoning doesn't come out of the bottle black , that's why we named it black because of that coffee .
And the way it looks on the product , big green egg is pegged right at 350 degrees before I put these steaks on .
I want to mention this just real quick .
We have the bucket available on our website .
So if you get the £4 bucket , it comes with a free shaker .
It's on the website , you use the bucket to fill the shaker .
Also , we now have the refill bag for the bucket as well on the website .
So just want to touch on that real quick .
Now , let's go ahead and let's just get the steaks on the grill .
Got that nice smoke rolling , got that hickory , hickory wood chunks .
Let's just go ahead and place these right on our grill .
They're , they're pretty thick .
So we're gonna have to watch these real close .
We are gonna want to flip them a decent amount and we only want to take these to an internal temp of about 125 So we certainly don't want to overcook .
These gotta keep my different flavors separate .
So you can see these are the black seasoned .
These over here are the original .
So let's go ahead and watch our temps and we're just gonna cook these up like you would a rib eye or strip steak looking pretty tasty .
I'm just gonna move these around so I can see where I have a hot spot on my grill , So I'll just move them around a little bit , making sure that I don't get the black and the original confused where they're placed smelling good .
Yeah , we have met that one said 127 .
I don't want to go any more than that .
Those the original and these are the black who ?
Those are smelling fantastic .
We're going to let him rest for a minute .
Hey , I've been working .
Where have you be too ?
So original season , black season .
No , no , no , no , no , no .
We gotta let them rest .
So we gotta let these rest and then we're gonna slice them and sample them .
Look in the window .
You can always catch Sean peeking over your shoulder , looking out a window .
Those look delicious .
All right , let's unload this truck and then we'll eat .
All right , you gotta tell me what we got .
We should , I guess it's time to sample .
Look at all that juice .
Get in here , Dan .
Someone asked in our or mentioned in our last youtube video when we introduced Dan that they wanted more of Dan .
So here's Dan , more Dan more .
Dan has got our knives coming back in stock very soon .
This knife , the Victor K six inch semi stiff Dan has them ordered .
They will be in stock very , very soon .
And also the beef came from Daniel's farm .
His childhood farm is where the beef tenor came from .
All true facts .
All true facts .
Which one do you want to start with ?
And can you , can you pick which one is which well by flavor or , or like what ?
I can tell you that these got to be the grain fed , correct .
These are the grass fed .
Yeah , I'm , I'm gonna have you decipher which flavor when you try it , I can do that .
All right .
So I'm just gonna go start with this one .
We're gonna go against the grain just like this looks pretty juicy to me .
So just go ahead and get one and give it a shot .
I'm telling you what beer to put your favorites are .
Here you go .
Dan Original .
And you're talking , what , five minutes to cook these a trip .
Now to get that ultimate steak is you need to rest these .
Have a look at that .
Don't they look superb ?
And all we're gonna do to rest them .
Obviously we turn the heat up and we base it with butter .
A bit of foil over the top .
Leave them for about 10 minutes and what will happen All the juices will go straight back into that meat .
Obviously , when it's cooked , it's all screwed up tight , and it relaxes and releases all those juices .
And that's what makes a juicy steak .
Trust me , I'm almost a professional .
So my steaks beautiful , been resting .
You can see all the juices gone back in .
It's gonna give him a quick It would drain on there .
Oh , man .
Wow , that's delicious .
So tender and juicy .
Was that correct ?
Do you work ?
Yeah , nothing wrong .
There is , that's extremely tender .
Now that we sampled that one , let's go with this one .
Nice job on the cooking side .
Thank you .
I tried really , really hard to make sure that I didn't overcook it because I knew that with hanger steak , you don't want to get it above 125 1 30 .
So this is black .
That's delicious .
These have like a really nice , like , look how we see those fibers in there and they're , they would , it would appear that it would be tough , but it's not tough at all .
You've had hanger stake before , right ?
Is this the best you've ever had ?
If somebody didn't tell you the only one answer to that question .
If somebody didn't tell you , they could pass this off to you as brisket .
With the texture is nearly nearly the same texture of brisket .
But the tenderness of tenderloin .
Yeah , texture texture of brisket .
But the tenderness of with , with big time flavor .
You boys want a bite .
He says jump on in here , hop on there and get some .
Where's the rest of the gang ?
It's a busy afternoon here at White Feather .
We actually , I was on and grill .
The animal is coming in for a meeting .
We got a truck coming in but we wanted to get a hanger stick video done because people kept asking for it .
So we wanted to show you and we wanted to eat some .
Of course , we want to show you where on the carcass it comes from how you trim it and how we grill it .
So there you have it and I'd say it was definitely , definitely a success .
Smash it .
Wonderful job on the cooking .
Thank you .
I hope you enjoyed the video .
As always , we want to remind you for all your butchering and cooking tips .
Come see the beard of butchers on youtube and other platforms .
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We've got a bunch more videos planned .
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You know , we're literally , we process this morning , we pop outside , we do these videos in the afternoon .
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