Hey, thanks so much for the welcome and advice Ron! Very much appreciated. I’m anxious to get going, but I suppose the wait gives me lots of time to read up and educate myself in advance.
I think there might be a difference between the hanger and the tri-tip. I’ve had tri tip before, and the hanger once trimmed of the grisle that separates the two halves looks like a small chateaubriand type piece. It has to be served rare/medium rare or gets tough. From what I’ve read, it comes from the pectoral area versus the bottom of the sirloin. If you get a chance, give it a try! It’s a tough cut to find sometimes, but it has a very different taste from most other cuts I’ve tried. I read that it may be due to it’s close proximity to the kidneys. In any event, it’s one of my favourite cuts considering how cheap it is (like Flank used to be before it became popular). You can have a peak at it in this link:
http://www.seriouseats.com/2012/05/steak-for-grill-best-cuts-to-know-grilling.html
This pic gives a bit of a scale idea.
The ones I get are from grass fed black angus and are quite big so if I don’t need to trim after it’s been dry aged think it may be doable… I’ll definitely share my results once I’ve had a go at it.
Thanks again! Really love reading the posts and experiences here.
Dave