Is this a New Miniature Brisket for your Next BBQ?
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00:00 – introduction to the BBQ adventure
00:22 – what is hanger steak (aka butcher steak)?
00:57 – seasoning the steak Texas-style
01:29 – preparing the grill with direct and indirect zones
01:43 – placing the steak and setting temperature to 120° C
02:02 – smoking complete at 92° C core temp
02:44 – resting the steak using a vacuum bag
03:53 – vacuum sealing and flavor infusion process
04:55 – making bruschetta as a side dish
06:33 – grilling the bread until crispy
06:42 – rubbing garlic on the toasted bread
07:00 – assembling and finishing the bruschetta
07:19 – checking the rested hanger steak
07:30 – slicing into the hanger steak
07:55 – appearance and taste impression
08:13 – results of the vacuum rest experiment
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KEYWORDS: Is this a New Miniature Brisket for your Next BBQ?,Texas Brisket,bbq,barbecue,Bruschetta
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longhaas met rodewijnsaus…hemels
Love the videos
I'd have to try myself to conclude if this is a good alternative for preparing hanger, but I am honestly clueless why you would pay your butcher to have the connective tissue removed when this method of cooking is going to soften it just like in "sukade". For the non-Dutch, sukade is a kind of candied peel which is what the connective tissue that runs through a chuck blade resembles in look and mouth feel after braising. Given the price of this cut I am tempted to give this a try. Don't believe it could ever be bad, but better than cooking it as a steak?
I alway enjoy your videos very informative I do the young you had on your show about 3-4 years ago and love your dog
Nice experiment 🥩
This was fun President of the internet greetings.
Not sold in any store why share this I checked
👍🌸😋
Grill hot and fast to rare-medium rare. It's awesome. With the possible exception of smoked beef ribs, hangerscare the best part of a cow.
Reading a lot of comments from people who seem to have missed the point, this is experimental. You can cook anything the way you like it and its not wrong. Just because 99% of the USA wouldn't do this to a hanger steak doesn't make it wrong.
From the jump I knew it was gonna be dried out. Now if he just reversed his method instead by sous vide before then smoke it intensely to finish off he would be onto something.
Source-me
Order a brisquetta from john davidsons in the UK if you want a mini brisket
My favorite, very flavorful
Hanger steak is good but I would never ruin a hanger steak cooking it low and slow. That's a steak that should be reverse seared and medium rare to medium cooked on the grill.
Is that also known as flatiron steak?
Way to kill an amazing cut. Don't ever set foot across the Atlantic.
Salt, pepper, garlic and onion together are also wonderful on hamburgers…!
Made beef jerky!
Way over cooked
Nieuw kapsel?
The hanger always has a lot of intramuscular fat. I don't think they're even graded. I've never seen them graded anyway.
A lot of you are just here to complain and not understanding the purpose of the video
I like it ……..
Maybe because I like well done meat…..
We are always learning Roel – Thanks – Cheers!
I've had warm things boil in the chamber vac as well – A little bit scarey – And I had to do a cleanup after one of them – It came out of the bag into the vac machine. Oh well…
Side shot at su vide and I’m all for it
Looks like a beef jerky tutorial! 😂
Brisket is Brisket what the fuck you trying to sell but some bullshit
Try roasting the garlic and use it as a spread instead.
Cook this rare. You killed it
What vacuum sealer is that?
Zero juice.
Welke vacuümmachine gebruik je?
Should you put the thicker piece towards the fire and the inner peace see on the where you put the thicker piece I'm just saying I don't know tell me