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Re: PSA - Flannery sale

Posted: June 13th, 2019, 5:28 pm
by T Welch
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.

Re: PSA - Flannery sale

Posted: June 14th, 2019, 7:08 am
by Bill Tex Landreth
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.

Re: PSA - Flannery sale

Posted: June 14th, 2019, 11:59 am
by Tom G l a s g o w
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?

Re: PSA - Flannery sale

Posted: June 14th, 2019, 1:03 pm
by Bill Tex Landreth
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.

Re: PSA - Flannery sale

Posted: June 14th, 2019, 1:23 pm
by Mark Y
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.

Re: PSA - Flannery sale

Posted: July 5th, 2019, 4:52 am
by Michael Sopher
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?

Re: PSA - Flannery sale

Posted: July 5th, 2019, 8:56 am
by Andrew Kotowski
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?

Re: PSA - Flannery sale

Posted: July 5th, 2019, 10:37 am
by c fu
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.

Re: PSA - Flannery sale

Posted: July 5th, 2019, 11:36 am
by Michael Sopher
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.

Re: PSA - Flannery sale

Posted: July 5th, 2019, 12:12 pm
by c fu
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

Re: PSA - Flannery sale

Posted: July 5th, 2019, 12:46 pm
by Andrew Kotowski
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.