Another Flannery PSA

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Mark Y
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Re: Another Flannery PSA

#201 Post by Mark Y » February 9th, 2020, 4:15 pm

Andrew Kotowski wrote:
February 8th, 2020, 7:26 pm
So, just easier to cut the picanha into strips and grill, vs cooking as a roast. I’ve tried each way a couple of times and a low and slow reverse sear is just a pain in the ass to try and time. Pics below of one I cut into strips, on Geechie Boy Carolina Gold Rice.
Ok mine didn't look quite as good altho it was ridiculously tasty. ;)

gonna have to buy another pack next time it goes on sale!
Y.e.

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Re: Another Flannery PSA

#202 Post by Marc Yamawaki » February 10th, 2020, 1:05 pm

Cooked a picanha yesterday.
I threw it in the freezer since I knew I wouldn't get to it within a week.
Threw it in the fridge 2 days before cooking, sous vide for 3 hours @ 129F, then fired up the gas BBQ grill, placing a cast iron skillet on the grates.
After searing the bottom, I rotated rendering the fat (fat side down) on the skillet, on the grates, and on the cutting board while the grill heated up again. This took like 15 min...
Boy did the grill flare up when the fat dropped. Everyone loved it!
Served it like a rib roast, slicing it on demand.
I had left overs, so I ended up making sandwiches, lightly nuking it as not to overcook the meat. It was still fantastic.
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Re: Another Flannery PSA

#203 Post by Andrew Kotowski » February 10th, 2020, 7:22 pm

Watch your credit cards... Flannery just sent out a “possible breach” mail. Glad they’re on top of it and sounds like an issue with the processor rather than a hack but damnit.

“ We have just been apprised that there may have been a credit card breach somewhere between your placing an order on our web site and the final processing of the card. Please check your statements for the past few weeks for any signs of misuse.

I sincerely apologize for not addressing this to you personally, but we have a huge number of people we want to contact asap. We are working to determine what happened and will share what we learn as we find out.

In the meantime, please don’t hesitate to reach out to us at sales@flannerybeef.com with any questions or concerns you have, and we truly apologize for any inconvenience this might cause. This type of situation is something that we all abhor.

Sincerely,

-Bryan & Katie Flannery”
You can find me at the grill, but you’ll need to figure out the URL yourself! @akgrill

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Re: Another Flannery PSA

#204 Post by joeduncan » February 10th, 2020, 7:33 pm

There's a thread in Wine Talk on the CC breach. Classy and quick response from Brian, good to see.

On a more important note, had some hanger tonight. Delicious, as always!

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Re: Another Flannery PSA

#205 Post by Albert R » February 10th, 2020, 7:42 pm

Had the hanger last night. Love them!
Cheers,

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Re: Another Flannery PSA

#206 Post by Rich Salsano » February 11th, 2020, 10:31 am

Marc Yamawaki wrote:
February 10th, 2020, 1:05 pm
Cooked a picanha yesterday.
I threw it in the freezer since I knew I wouldn't get to it within a week.
Threw it in the fridge 2 days before cooking, sous vide for 3 hours @ 129F, then fired up the gas BBQ grill, placing a cast iron skillet on the grates.
After searing the bottom, I rotated rendering the fat (fat side down) on the skillet, on the grates, and on the cutting board while the grill heated up again. This took like 15 min...
Boy did the grill flare up when the fat dropped. Everyone loved it!
Served it like a rib roast, slicing it on demand.
I had left overs, so I ended up making sandwiches, lightly nuking it as not to overcook the meat. It was still fantastic.
Marc,

How and when did you season?
Richard Salsano

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Re: Another Flannery PSA

#207 Post by Marc Yamawaki » February 11th, 2020, 2:05 pm

Rich Salsano wrote:
February 11th, 2020, 10:31 am
Marc,

How and when did you season?
Since I don't own a vacuum sealer, I season after cooking in one of two ways since Flannery beef always come in a cryo-pack:
1) Slice the beef while I eat, with every slice sprinkling salt and freshly ground pepper.
2) Put salt on the side of my dish. Slice beef, grind pepper, then dip slice in salt (similar to what I would do with sushi)

One of these days I will pre-salt my beef...

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Re: Another Flannery PSA

#208 Post by Albert R » February 11th, 2020, 6:50 pm

Just an excellent piece of hanger steak! Reverse sear greatness.
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Re: Another Flannery PSA

#209 Post by J. Rock » March 15th, 2020, 11:36 am

Marc Yamawaki wrote:
February 11th, 2020, 2:05 pm
Rich Salsano wrote:
February 11th, 2020, 10:31 am
Marc,

How and when did you season?
Since I don't own a vacuum sealer, I season after cooking in one of two ways since Flannery beef always come in a cryo-pack:
1) Slice the beef while I eat, with every slice sprinkling salt and freshly ground pepper.
2) Put salt on the side of my dish. Slice beef, grind pepper, then dip slice in salt (similar to what I would do with sushi)

One of these days I will pre-salt my beef...
Is the packaging safe too cook with? Also, can you season right before you sear?
J o r d a n

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Re: Another Flannery PSA

#210 Post by Tom G l a s g o w » March 15th, 2020, 1:06 pm

J. Rock wrote:
March 15th, 2020, 11:36 am
Marc Yamawaki wrote:
February 11th, 2020, 2:05 pm
Rich Salsano wrote:
February 11th, 2020, 10:31 am
Marc,

How and when did you season?
Since I don't own a vacuum sealer, I season after cooking in one of two ways since Flannery beef always come in a cryo-pack:
1) Slice the beef while I eat, with every slice sprinkling salt and freshly ground pepper.
2) Put salt on the side of my dish. Slice beef, grind pepper, then dip slice in salt (similar to what I would do with sushi)

One of these days I will pre-salt my beef...
Is the packaging safe too cook with? Also, can you season right before you sear?
Yes, the rule is if the packaging is freezer safe you can sous vide it.
https://www.chefsteps.com/activities/a- ... d-sourcing
We should check with Flannery.

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Re: Another Flannery PSA

#211 Post by Marc Yamawaki » March 15th, 2020, 1:58 pm

Tom G l a s g o w wrote:
March 15th, 2020, 1:06 pm
Yes, the rule is if the packaging is freezer safe you can sous vide it.
https://www.chefsteps.com/activities/a- ... d-sourcing
We should check with Flannery.
I've always sous vide in the orignally vac-pack, and I'm still alive :D

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Re: Another Flannery PSA

#212 Post by Brian Tuite » March 16th, 2020, 4:47 pm

J. Rock wrote:
March 15th, 2020, 11:36 am
Marc Yamawaki wrote:
February 11th, 2020, 2:05 pm
Rich Salsano wrote:
February 11th, 2020, 10:31 am
Marc,

How and when did you season?
Since I don't own a vacuum sealer, I season after cooking in one of two ways since Flannery beef always come in a cryo-pack:
1) Slice the beef while I eat, with every slice sprinkling salt and freshly ground pepper.
2) Put salt on the side of my dish. Slice beef, grind pepper, then dip slice in salt (similar to what I would do with sushi)

One of these days I will pre-salt my beef...
Is the packaging safe too cook with? Also, can you season right before you sear?
Beware! Not all vacuum seals are created equal. I often have Flannery steaks with broken seals on the bag. Just this evening I dropped two into a water bath and one immediately loosened up on the steak and water and air showed up in the bag. I had to put the steak into a new bag to cook. It would be wise to run some warm water over your sealed steaks before using them for cooking so you can see if they allow air to enter when the bags loosen up.
980D9D07-98C1-444B-A0F6-CE1BA6CC1863.jpeg
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Re: Another Flannery PSA

#213 Post by Brandon R » March 18th, 2020, 9:11 am

The dangerous combination of 1.) this new social isolation, 2.) the oncoming Spring (read: grilling) season, and 3.) reading these forums caused me to buy a haul of Flannery yesterday. Can't wait.
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Re: Another Flannery PSA

#214 Post by Betty C » March 23rd, 2020, 12:27 am

I had a 100-day Flannery ribeye for my birthday. I couldn’t stop eating long enough to take a picture and inhaled most of it in record time. I hope they have these again in the future!
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Re: Another Flannery PSA

#215 Post by dteng » March 24th, 2020, 11:22 am

Betty C wrote:
March 23rd, 2020, 12:27 am
I had a 100-day Flannery ribeye for my birthday. I couldn’t stop eating long enough to take a picture and inhaled most of it in record time. I hope they have these again in the future!
Whoa 100 day!
Wasn’t too funky?
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Re: Another Flannery PSA

#216 Post by Craig Pichette » March 24th, 2020, 4:55 pm

It looks like there is a sale on the website on CA reserve.

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Re: Another Flannery PSA

#217 Post by Betty C » March 25th, 2020, 12:37 am

dteng wrote:
March 24th, 2020, 11:22 am
Betty C wrote:
March 23rd, 2020, 12:27 am
I had a 100-day Flannery ribeye for my birthday. I couldn’t stop eating long enough to take a picture and inhaled most of it in record time. I hope they have these again in the future!
Whoa 100 day!
Wasn’t too funky?
It was funky but in the best way. Very complex flavors but I lack the ability to describe it more thoroughly.
Ch00

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Re: Another Flannery PSA

#218 Post by Brian Tuite » March 25th, 2020, 7:33 am

Craig Pichette wrote:
March 24th, 2020, 4:55 pm
It looks like there is a sale on the website on CA reserve.
20% off. They emailed about it a couple days ago.
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Re: Another Flannery PSA

#219 Post by Brandon R » March 25th, 2020, 2:40 pm

We all have to find bright spots amidst this craziness. This is certainly one for me:
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Re: Another Flannery PSA

#220 Post by Ethan Abraham » March 25th, 2020, 3:59 pm

Picanha, 200 oven fat side down on a sheet for about 2 hours then a rip-roaring grill for 5 minutes on fat side and maybe 20 seconds on the other sides. Amazing. Definitely a milder cut with not much funk except in the fat, but that makes it a huge hit in my house. Super tender.
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Re: Another Flannery PSA

#221 Post by Brandon R » March 26th, 2020, 3:03 pm

Looks delicious, Ethan. I've read many who cook with the fat side up...any reason you went against the grain (pun intended)?
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Re: Another Flannery PSA

#222 Post by Ethan Abraham » March 26th, 2020, 5:31 pm

Brandon R wrote:
March 26th, 2020, 3:03 pm
Looks delicious, Ethan. I've read many who cook with the fat side up...any reason you went against the grain (pun intended)?
I had seen some comments that it was tough to get the fat soft enough. I figured having it touching the sheet would help with heat transfer into the fat, it seemed to work well as the fat was very tender.

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Re: Another Flannery PSA

#223 Post by Andrew Kotowski » March 26th, 2020, 5:39 pm

Saw this on the Flannery Instagram.

@flannerybeef Real talk: do you make bone broth? If so, would you like to order some frozen ones from us? We just started playing around in our test kitchen and it got us thinking... #askingforafriend

I, of course, responded with a "@akgrill - Berserker Day offering! But in all seriousness, likely yes as an add-on to an existing order." :D
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Re: Another Flannery PSA

#224 Post by Rich Salsano » March 26th, 2020, 5:41 pm

Ethan Abraham wrote:
March 26th, 2020, 5:31 pm
Brandon R wrote:
March 26th, 2020, 3:03 pm
Looks delicious, Ethan. I've read many who cook with the fat side up...any reason you went against the grain (pun intended)?
I had seen some comments that it was tough to get the fat soft enough. I figured having it touching the sheet would help with heat transfer into the fat, it seemed to work well as the fat was very tender.
Awesome. Thanks Ethan. Will be trying this in the near future.
Richard Salsano

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Re: Another Flannery PSA

#225 Post by Brandon R » March 27th, 2020, 8:30 am

Good call, Ethan. Makes sense to me.
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Re: Another Flannery PSA

#226 Post by John O' » March 29th, 2020, 6:19 am

I have a 30 Day aged NY Strip teed up for tonight. Is 2000 Sarget de Gruaud Larose a good pairing, or should I go Napa Cab?
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Re: Another Flannery PSA

#227 Post by Mark Y » March 29th, 2020, 12:57 pm

John O' wrote:
March 29th, 2020, 6:19 am
I have a 30 Day aged NY Strip teed up for tonight. Is 2000 Sarget de Gruaud Larose a good pairing, or should I go Napa Cab?
The 2000 Gruaud is a killer wine and drinking well (in fact on my short list to open in the next two week).. i would assume the Sarget de GL should be drinking in its prime as well.
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Re: Another Flannery PSA

#228 Post by John O' » March 30th, 2020, 3:38 am

Mark Y wrote:
March 29th, 2020, 12:57 pm
John O' wrote:
March 29th, 2020, 6:19 am
I have a 30 Day aged NY Strip teed up for tonight. Is 2000 Sarget de Gruaud Larose a good pairing, or should I go Napa Cab?
The 2000 Gruaud is a killer wine and drinking well (in fact on my short list to open in the next two week).. i would assume the Sarget de GL should be drinking in its prime as well.
It was very elegant. Not sure about the pairing though. Could be that I'm just used to pairing with bigger Cabs.
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Re: Another Flannery PSA

#229 Post by Mark Y » March 30th, 2020, 10:03 am

John O' wrote:
March 30th, 2020, 3:38 am
Mark Y wrote:
March 29th, 2020, 12:57 pm
John O' wrote:
March 29th, 2020, 6:19 am
I have a 30 Day aged NY Strip teed up for tonight. Is 2000 Sarget de Gruaud Larose a good pairing, or should I go Napa Cab?
The 2000 Gruaud is a killer wine and drinking well (in fact on my short list to open in the next two week).. i would assume the Sarget de GL should be drinking in its prime as well.
It was very elegant. Not sure about the pairing though. Could be that I'm just used to pairing with bigger Cabs.
Glad the wine was good! :)
2000 bdx should pair perfectly with Flannery ny strips.. but of course if you are more accustomed to (and looking for) the more riper/dneser fruit, more pronounced tannins, you might wonder if the bdx is a bit too light.. all in all can't lose with a Flannery steak! [cheers.gif]
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Re: Another Flannery PSA

#230 Post by Andrew Kotowski » April 3rd, 2020, 7:42 am

I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!
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Re: Another Flannery PSA

#231 Post by Brian Tuite » April 3rd, 2020, 7:52 am

Andrew Kotowski wrote:
April 3rd, 2020, 7:42 am
I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!
I’ve tried the pork cap with little success, flavor is nil. I’ll have to try these.

Thawing a Picanha for tonight.
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Re: Another Flannery PSA

#232 Post by Andrew Kotowski » April 3rd, 2020, 8:20 am

Brian Tuite wrote:
April 3rd, 2020, 7:52 am
Andrew Kotowski wrote:
April 3rd, 2020, 7:42 am
I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!
I’ve tried the pork cap with little success, flavor is nil. I’ll have to try these.

Thawing a Picanha for tonight.
I salted these and made some Meathead’s Memphis Dust rub to put on them. I also like Chris Lilly’s Coffee Chop rub on them, as well. Marbling is pretty solid, about the same as the Tails and Trotters stuff I order. I’d love to see them just a little thicker - I think they’re 1” and my sweet spot is usually around 1.25”.
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Re: Another Flannery PSA

#233 Post by Derek P » April 4th, 2020, 11:04 am

Hangers now on sale - 25% off through Friday, April 10th ... I'm in for a bunch!
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Re: Another Flannery PSA

#234 Post by Scott Brunson » April 5th, 2020, 12:10 pm

Derek P wrote:
April 4th, 2020, 11:04 am
Hangers now on sale - 25% off through Friday, April 10th ... I'm in for a bunch!
Boy howdy [cheers.gif]
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Re: Another Flannery PSA

#235 Post by b. c@stner » April 7th, 2020, 3:25 pm

Andrew Kotowski wrote:
April 3rd, 2020, 8:20 am
Brian Tuite wrote:
April 3rd, 2020, 7:52 am
Andrew Kotowski wrote:
April 3rd, 2020, 7:42 am
I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!
I’ve tried the pork cap with little success, flavor is nil. I’ll have to try these.

Thawing a Picanha for tonight.
I salted these and made some Meathead’s Memphis Dust rub to put on them. I also like Chris Lilly’s Coffee Chop rub on them, as well. Marbling is pretty solid, about the same as the Tails and Trotters stuff I order. I’d love to see them just a little thicker - I think they’re 1” and my sweet spot is usually around 1.25”.
Trying a couple of pork chops tonight for the first time. They are not even throughout but both are 1 3/4" to 2" in thickness
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Re: Another Flannery PSA

#236 Post by Andrew Kotowski » April 7th, 2020, 3:56 pm

Post pics!!!
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Re: Another Flannery PSA

#237 Post by Scott Watkins » April 7th, 2020, 4:19 pm

Andrew Kotowski wrote:
April 3rd, 2020, 7:42 am
I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!
Flannery has pork chops?? I don't see any on the site.
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Re: Another Flannery PSA

#238 Post by Andrew Kotowski » April 7th, 2020, 4:47 pm

Scott Watkins wrote:
April 7th, 2020, 4:19 pm
Andrew Kotowski wrote:
April 3rd, 2020, 7:42 am
I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!
Flannery has pork chops?? I don't see any on the site.
Hrmm. They were on the site previously, I think. Just call - she's got other stuff like tri-tip that isn't listed. They have veal chops, too.

I still need to double-down and get one of those Jorge steaks; that thing looks massive :D
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Re: Another Flannery PSA

#239 Post by b. c@stner » April 7th, 2020, 5:24 pm

Stuff does seem to come and go on the website, so yes a call never hurts to see what's hiding in the fridge it seems. Pork chops, wasn't planning on posting anything but highly recommended my humble. Didn't do anything crazy, a little homemade rub from some things in the pantry not homemade. Weber gas, a couple minutes on high one side, a minute on the other, then down to mlm for 5 minutes, then on the upper rack for for 4 minutes more. Still a little under, so 4 more minutes on the upper at ll/off. Pulled and rested for 5. As with any cut like this, I'm not worried about under cooking the tender side but over cooking the strip side. Strip side crazy good for a chop not manipulated. Not that manipulated chops are good, but you know what I mean.
pork4.JPG
pork3.JPG
pork2.JPG
pork1.JPG
edit just noticed they are up on the site
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Re: Another Flannery PSA

#240 Post by Brian Tuite » April 7th, 2020, 6:09 pm

Andrew Kotowski wrote:
April 7th, 2020, 3:56 pm
Post pics!!!
IT was a disaster. The roast was missing about 3 to 3-1/2 of the fat cap off the tail end. That end cooked well done while the rest was blue rare. There was about 1-1/2” that was cooked great, the rest was either shoe leather or extremely undercooked. I’ll stick with steaks.
Last edited by Brian Tuite on April 8th, 2020, 6:24 am, edited 2 times in total.
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- 2018 Once & Future Old Hill Ranch

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Glenn L e v i n e
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Re: Another Flannery PSA

#241 Post by Glenn L e v i n e » April 7th, 2020, 6:22 pm

16oz NY
35AED6B8-453B-4F40-86C2-3BEE375664CE.jpeg
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and negotiant in Napa Valley, CA

Tom G l a s g o w
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Re: Another Flannery PSA

#242 Post by Tom G l a s g o w » April 7th, 2020, 7:01 pm

Glenn L e v i n e wrote:
April 7th, 2020, 6:22 pm
16oz NY

35AED6B8-453B-4F40-86C2-3BEE375664CE.jpeg
Rub it in Doc, rub it in.

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Glenn L e v i n e
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Re: Another Flannery PSA

#243 Post by Glenn L e v i n e » April 7th, 2020, 7:11 pm

That is a sweet 16.
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and negotiant in Napa Valley, CA

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Re: Another Flannery PSA

#244 Post by J. Rock » April 7th, 2020, 11:25 pm

I recently made burgers with the Kali blend ground beef and I was really blown away. I was actually more impressed with this than the NY Strip (although, I have an easier time cooker burgers than strip steaks).
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Joe Chanley
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Re: Another Flannery PSA

#245 Post by Joe Chanley » April 8th, 2020, 7:15 am

Brian Tuite wrote:
March 16th, 2020, 4:47 pm
J. Rock wrote:
March 15th, 2020, 11:36 am
Marc Yamawaki wrote:
February 11th, 2020, 2:05 pm


Since I don't own a vacuum sealer, I season after cooking in one of two ways since Flannery beef always come in a cryo-pack:
1) Slice the beef while I eat, with every slice sprinkling salt and freshly ground pepper.
2) Put salt on the side of my dish. Slice beef, grind pepper, then dip slice in salt (similar to what I would do with sushi)

One of these days I will pre-salt my beef...
Is the packaging safe too cook with? Also, can you season right before you sear?
Beware! Not all vacuum seals are created equal. I often have Flannery steaks with broken seals on the bag. Just this evening I dropped two into a water bath and one immediately loosened up on the steak and water and air showed up in the bag. I had to put the steak into a new bag to cook. It would be wise to run some warm water over your sealed steaks before using them for cooking so you can see if they allow air to enter when the bags loosen up.
I just defrosted a mismatched filet and it had a bad seal....the steak doesn't seem to be in bad shape in any way, but the seal was definitely not tight.

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Brandon R
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Re: Another Flannery PSA

#246 Post by Brandon R » April 8th, 2020, 9:02 am

Good to know about those pork chops, Bob. While I'm all about a little pink in my pork (which really freaks out my inlaws!), you pink level is pretty impressive!

Pork chops are the one cut of meat that I almost always brine. No flavor in that brine, mind you, just salt and a bit of sugar dissolved in water. I'm going to have to get some.
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b. c@stner
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Re: Another Flannery PSA

#247 Post by b. c@stner » April 8th, 2020, 11:46 am

Brandon R wrote:
April 8th, 2020, 9:02 am
Good to know about those pork chops, Bob. While I'm all about a little pink in my pork (which really freaks out my inlaws!), you pink level is pretty impressive!

Pork chops are the one cut of meat that I almost always brine. No flavor in that brine, mind you, just salt and a bit of sugar dissolved in water. I'm going to have to get some.


Agree on a brine and definitely will next time. This was kind of a last minute decision to try the chop so brining wasn’t in the cards. And in the interest of science trying it as delivered wasn’t such a bad idea.
And yeah I can tolerate pink in my pork. But again I worry more about over cooking the strip side. The tender side is always pinker and if you need to flash it on some heat that’s ok in my book. Plenty of well done pork people in this world, and hey it all depends, but generally I’m not one of them.
b 0 b

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Scott Watkins
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Re: Another Flannery PSA

#248 Post by Scott Watkins » April 8th, 2020, 12:11 pm

Andrew Kotowski wrote:
April 7th, 2020, 4:47 pm
Scott Watkins wrote:
April 7th, 2020, 4:19 pm
Andrew Kotowski wrote:
April 3rd, 2020, 7:42 am
I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!
Flannery has pork chops?? I don't see any on the site.
Hrmm. They were on the site previously, I think. Just call - she's got other stuff like tri-tip that isn't listed. They have veal chops, too.

I still need to double-down and get one of those Jorge steaks; that thing looks massive :D
Bingo called and pork chops on the way thanks! I love me a good chop flirtysmile
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Re: Another Flannery PSA

#249 Post by Andre M » April 14th, 2020, 9:57 am

Currently The dry aged Tomahawk is 20% off, and the 30 days and 60 days dry aged ribeye is 15% off.
A M u l y o n o

Mich@el Ch@ng
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Re: Another Flannery PSA

#250 Post by Mich@el Ch@ng » April 17th, 2020, 8:04 pm

How have you guys been making hangers? I’ve mostly been sous vide then searing which has been nice. Trying a stir fry tomm.

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