My experiment with Hanging Tenders and Clod Tenders

Discussion in 'Beef' started by bbq engineer, Dec 20, 2009.

  1. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    I picked up some Hanging tenders and Clod tenders at Restaurant Depot because I was unfamiliar with them and wanted to give them a go. They were really cheap too...The hanging tenders were $1.89 a lb and the Clod tenders were $2.54 a lb.

    They were pretty scary looking but trimmed out pretty quickly.

    I rubbed the Hanging tender with this...

    Grilled them to Rare / Med Rare and sliced into them.

    Plated with some green bean caserole and a baked yukon gold potato

    The tenders were really good. I can see that you want to cook them gently otherwise they could get really tough, but I had mine so that I could still reheat them and have them pink inside. I can eat a lot of meat at 1.89 / Lb!

    The Clod tenders were $2.54 / lb.

    All of them had silver skin on the outside. I trimmed them up and here's what I had...

    There were a lot of them, and they were the absolute perfect size for slicing into beef medalions. I coated one with Montreal Steak seasoning and grilled it.

    Man these were really good. No wonder the guy at Restaurant depot said these go quickly. Next I'm going to smoke a few of these and see how they are.

    All together, both are really good to eat. I can see that I will buying both of these again...they were fantastic for the price.
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    They look super delicious and juicy. Can you explain to us where on the cow these come from?
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

  4. pepeskitty

    pepeskitty Smoking Fanatic

    I have never heard of this, I am also curious about this one.

    BTW, the meat looks wonderfully prepared. Thanks for sharing.
  5. pepeskitty

    pepeskitty Smoking Fanatic

    Wow, you answered before I posted. Points for good Qview and answers too.
  6. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Holy smokes. The juice is awesome. We dont get those out here in no mans land. They must have different names here. We are a little backwards out here in central KS.
  7. alx

    alx Master of the Pit OTBS Member

    Thanks for the experiment Dana...You sure can cook!!!

    I need to head up to ours after the snow melts....On the to do list for sure......[​IMG]
  8. cruizer

    cruizer Smoking Fanatic SMF Premier Member

    Looks like really good eats there BBQ. Thanks POPS for the explanation never heard of that specific cut before.[​IMG]
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Man those look good... Nice Job Dana...[​IMG]
  10. warthog

    warthog Smoking Fanatic

    They look real fine. The meat choices at Restaurant Depot are great.
  11. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Nicely done.[​IMG] I tried some hanging tenders for the first time a few weeks ago and I was very pleased with the results. Will definitely be doing them again!
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    WOW Now those looks totally awesome really good too. [​IMG]goes out for the find and them tell us about it to. I'm definatly heading to the depot really soon and I don't have to wait for the snow to melt either. Wink wink

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