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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Andrew Kotowski
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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

joeduncan
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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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Albert R
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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,

@. Re-go

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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

Marc Yamawaki
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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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Albert R
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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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Cheers,

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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

Tom G l a s g o w
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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.

Marc Yamawaki
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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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Brian Tuite
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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
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

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Brandon R
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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.
B. Redman

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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!
Ch00

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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?
Dan

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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.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

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Brandon R
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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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Ethan Abraham
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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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Brandon R
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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)?
B. Redman

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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
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

#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.
B. Redman

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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?
O Sullivan

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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.
Y.e.

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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.
O Sullivan

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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]
Y.e.

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