Let's Smoke some Hanging Tenders???!! C(cut) VU

Discussion in 'Beef' started by kansascitybbq, Jul 15, 2010.

  1. Broke down and bought some dried out pecan wood from BBQ galore to smoke some Hanging Tenders.  Cant say I have smoked them before but came across a great price and a perfect amount of money in my wallet to pay for it. About 5.5lbs, rich color and marble. Just peeled the membrane and careful not to trim any fat.  Basic rub, REALLY low and SLOW - lasted about 3.5 to 4 hours with the wood chunks then wrapped em in some foil for a 300 degree fat rendering. Man you guys, really turned out great! I say hanging tenders are a poor mans Tri!!!  Give it a go![​IMG]
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Nice work!  Love those tenders too!
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Nice smoke ring on them. [​IMG]
     
  4. caveman

    caveman Master of the Pit SMF Premier Member

    At the risk of sounding like an idiot, (Too Late!!), what is a tender?
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Micro pork loin, them little dude's. [​IMG]
     
  6. caveman

    caveman Master of the Pit SMF Premier Member

    Hmmmm....very interesting.  Thank you Meat.
     
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look awesome [​IMG]
     
    Pork??  How about this instead

    The Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly. The hanger steak has a grainy texture   
     
     
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    ^^^^

    What he said!
     
  9. Going along with Pineywoods, it hangs off the kidney below the tenderloin and is attached to the last rib. It has 2 small muscles, connecting by some serious elastic membrane...  I found it easy to trim after the smoke and cool down, but depends on when and how you want to serve it.  GREAT, also unique, flavor.
     
  10. flyfishjeep

    flyfishjeep Smoking Fanatic

    I think the resident Butchers just got technical...

    Thanks guys for the details, I didn't know what it was either.
     
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    [​IMG]

    Picture of a hanging tender w/membrane removed
     
  12. caveman

    caveman Master of the Pit SMF Premier Member

    Heck!!  Looks like meat to me.  Thank you guys for the in-depth instruction.  I was very enlightened with my virtual butcher shop visit.  As usual, YOU GUYS ROCK!!! [​IMG]
     
    Last edited: Jul 16, 2010

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