PSA - Flannery sale

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T Welch
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Re: PSA - Flannery sale

#51 Post by T Welch » June 13th, 2019, 5:28 pm

I don't think Bryan ages the hangers and filets nearly as long as the New Yorks and ribeyes, so the moisture content is greater in the hangers and filets.
T*R*U*E*T*T

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Bill Tex Landreth
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Re: PSA - Flannery sale

#52 Post by Bill Tex Landreth » June 14th, 2019, 7:08 am

I have been buying/eating the hangers from Flannery since at least 2009. I have frozen them for months into years (found in bottom of freezer) and not once have I had a texture or flavor issue with them.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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

#53 Post by Tom G l a s g o w » June 14th, 2019, 11:59 am

Bill Tex Landreth wrote:
June 14th, 2019, 7:08 am
I have been buying/eating the hangers from Flannery since at least 2009. I have frozen them for months into years (found in bottom of freezer) and not once have I had a texture or flavor issue with them.
Maybe you just got mad freezing skills?

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Bill Tex Landreth
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Re: PSA - Flannery sale

#54 Post by Bill Tex Landreth » June 14th, 2019, 1:03 pm

Tom G l a s g o w wrote:
June 14th, 2019, 11:59 am
Bill Tex Landreth wrote:
June 14th, 2019, 7:08 am
I have been buying/eating the hangers from Flannery since at least 2009. I have frozen them for months into years (found in bottom of freezer) and not once have I had a texture or flavor issue with them.
Maybe you just got mad freezing skills?
Yeah, that's the ticket.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Mark Y
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Re: PSA - Flannery sale

#55 Post by Mark Y » June 14th, 2019, 1:23 pm

Bill Tex Landreth wrote:
June 14th, 2019, 7:08 am
I have been buying/eating the hangers from Flannery since at least 2009. I have frozen them for months into years (found in bottom of freezer) and not once have I had a texture or flavor issue with them.
Ok good. Mine went In the freezer before I caught this discussion lol.
Y.e.

Michael Sopher
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Re: PSA - Flannery sale

#56 Post by Michael Sopher » July 5th, 2019, 4:52 am

Bought my first Jorge cuts (along with many hangers and other odds and ends from mismatched section)

Any tips on reverse sear method for the Jorge? And what about outdoors on a grill?

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Andrew Kotowski
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Re: PSA - Flannery sale

#57 Post by Andrew Kotowski » July 5th, 2019, 8:56 am

Michael Sopher wrote:
July 5th, 2019, 4:52 am
Bought my first Jorge cuts (along with many hangers and other odds and ends from mismatched section)

Any tips on reverse sear method for the Jorge? And what about outdoors on a grill?
Gas, charcoal or kamado?
You can find me at the grill! Https://www.facebook.com/akgrill

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c fu
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Re: PSA - Flannery sale

#58 Post by c fu » July 5th, 2019, 10:37 am

Michael Sopher wrote:
July 5th, 2019, 4:52 am
Bought my first Jorge cuts (along with many hangers and other odds and ends from mismatched section)

Any tips on reverse sear method for the Jorge? And what about outdoors on a grill?
reverse sear is perfecto.
Ch@rlie F|_|
"Roulot is Roulot"©

Instagram: http://www.instagram.com/clayfu.wine

Michael Sopher
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Re: PSA - Flannery sale

#59 Post by Michael Sopher » July 5th, 2019, 11:36 am

c fu wrote:
July 5th, 2019, 10:37 am
Michael Sopher wrote:
July 5th, 2019, 4:52 am
Bought my first Jorge cuts (along with many hangers and other odds and ends from mismatched section)

Any tips on reverse sear method for the Jorge? And what about outdoors on a grill?
reverse sear is perfecto.
Question is how much time should I allow to get to temp. I usually have the oven at 275 or 300 for my reverse sears. I've just never worked with a chunk of beef this size.

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c fu
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Re: PSA - Flannery sale

#60 Post by c fu » July 5th, 2019, 12:12 pm

Michael Sopher wrote:
July 5th, 2019, 11:36 am
c fu wrote:
July 5th, 2019, 10:37 am
Michael Sopher wrote:
July 5th, 2019, 4:52 am
Bought my first Jorge cuts (along with many hangers and other odds and ends from mismatched section)

Any tips on reverse sear method for the Jorge? And what about outdoors on a grill?
reverse sear is perfecto.
Question is how much time should I allow to get to temp. I usually have the oven at 275 or 300 for my reverse sears. I've just never worked with a chunk of beef this size.
I’d do 275. So you can cook it a bit longer.

Hard to give estimates since everyone’s oven is different. Straight out of the fridge into the oven it takes me about a hour to get to rare - around 111
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"Roulot is Roulot"©

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Andrew Kotowski
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Re: PSA - Flannery sale

#61 Post by Andrew Kotowski » July 5th, 2019, 12:46 pm

I’m usually around 30 mins at 300 with a cut like that, as it’s pretty damn thick, but that’s with the kamado running warm. I’ll leave the top off when I’m searing and flip every minute, so I don’t get the gray/WD ring. On a Weber kettle, I keep the lid on and do the same, as you don’t have anywhere near the amount of residual heat.
You can find me at the grill! Https://www.facebook.com/akgrill

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