Another Flannery PSA

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Re: Another Flannery PSA

#401 Post by Mich@el Ch@ng »

Mike Evans wrote: May 18th, 2020, 7:45 am Last night I had a 20 oz. Flannery California Reserve dry aged ribeye that I dry brined in the fridge for a little over two days that was outstanding. I have a before picture but not one of it after cooking as I was in a hurry to get on a Zoom dinner and tasting. The steak had been in the freezer for at least 5 years with absolutely no decline in quality.
How did you cook it? I’ve found sometimes that dry brining the dry aged stuff too long makes the surface a bit too hard.

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Re: Another Flannery PSA

#402 Post by ClarkstonMark »

Mike Evans wrote: May 18th, 2020, 7:45 am Last night I had a 20 oz. Flannery California Reserve dry aged ribeye that I dry brined in the fridge for a little over two days that was outstanding. I have a before picture but not one of it after cooking as I was in a hurry to get on a Zoom dinner and tasting. The steak had been in the freezer for at least 5 years with absolutely no decline in quality.
Holy cow ... did you forget about it?
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Re: Another Flannery PSA

#403 Post by Mike Evans »

Mich@el Ch@ng wrote: May 18th, 2020, 8:41 am
Mike Evans wrote: May 18th, 2020, 7:45 am Last night I had a 20 oz. Flannery California Reserve dry aged ribeye that I dry brined in the fridge for a little over two days that was outstanding. I have a before picture but not one of it after cooking as I was in a hurry to get on a Zoom dinner and tasting. The steak had been in the freezer for at least 5 years with absolutely no decline in quality.
How did you cook it? I’ve found sometimes that dry brining the dry aged stuff too long makes the surface a bit too hard.
I cooked it on my Weber gas grill, turning it frequently, to a nice medium-rare. It developed a nice crust that wasn’t any harder than you would expect.

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Re: Another Flannery PSA

#404 Post by Mike Evans »

ClarkstonMark wrote: May 18th, 2020, 9:12 am
Mike Evans wrote: May 18th, 2020, 7:45 am Last night I had a 20 oz. Flannery California Reserve dry aged ribeye that I dry brined in the fridge for a little over two days that was outstanding. I have a before picture but not one of it after cooking as I was in a hurry to get on a Zoom dinner and tasting. The steak had been in the freezer for at least 5 years with absolutely no decline in quality.
Holy cow ... did you forget about it?
I’ve found it hard to resist buying Flannery when the prices are good and haven’t done a good job of marking the dates, so I didn’t realize how long I’d had this particular steak until I went back through my order history. I’m glad I did, as this further validated my experience that vacuum-sealed dry aged steaks like these can be frozen indefinitely with no loss of quality.

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Re: Another Flannery PSA

#405 Post by Brian G r a f s t r o m »

Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
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Re: Another Flannery PSA

#406 Post by Tom G l a s g o w »

Brian G r a f s t r o m wrote: May 18th, 2020, 6:24 pm Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
Direct from the fridge to the oven?

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Re: Another Flannery PSA

#407 Post by Brian G r a f s t r o m »

Tom G l a s g o w wrote: May 18th, 2020, 6:30 pm
Brian G r a f s t r o m wrote: May 18th, 2020, 6:24 pm Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
Direct from the fridge to the oven?
In between fridge temp and room temp.
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Re: Another Flannery PSA

#408 Post by Troy Stark »

Brian G r a f s t r o m wrote: May 18th, 2020, 6:24 pm Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
Awesome! [cheers.gif]
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Re: Another Flannery PSA

#409 Post by Mike Maguire »

Pork products on sale!

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Re: Another Flannery PSA

#410 Post by cjsavino »

Mike Maguire wrote: May 30th, 2020, 10:13 am Pork products on sale!
Thanks
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Re: Another Flannery PSA

#411 Post by Chris Blum »

Dario requested a Jorge for his graduation dinner tonight. Thawed yesterday, rubbed w salt and on a wire rack in the fridge overnight.

Reverse sear is the plan. Duck fat roasted fingerlings, sautéed shrooms w herbs, caesar salad, homemade sourdough, Jules’ key lime pie.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
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Re: Another Flannery PSA

#412 Post by Derek P »

Burgers are 20% off - and there's a new Bacon Blend for June - just picked up some!
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Re: Another Flannery PSA

#413 Post by John O' »

Chris Blum wrote: May 30th, 2020, 12:08 pm Dario requested a Jorge for his graduation dinner tonight. Thawed yesterday, rubbed w salt and on a wire rack in the fridge overnight.

Reverse sear is the plan. Duck fat roasted fingerlings, sautéed shrooms w herbs, caesar salad, homemade sourdough, Jules’ key lime pie.
Damn. I think that is the perfect meal. Assume you have a wine to match.
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Re: Another Flannery PSA

#414 Post by Chris Blum »

We did a birth year (2001) Sardinian carignano.

It was really nice and was drinking at peak.


(And bonus... the shrooms were morels)
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Re: Another Flannery PSA

#415 Post by Ethan Abraham »

Rich Salsano wrote: 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.
Dug up my instructions here since I want to make this again today. But also wanted to point out to anywhere who isn't aware of how good baking sheets (and water) are at conducting heat. Basically any cut steak will defrost in your fridge on a baking sheet with a bit of water in it in under a day (flip it so both sides get exposed to the water). Apologies if this is well known but I only realized this trick myself a year ago.

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Re: Another Flannery PSA

#416 Post by Brian Tuite »

Ethan Abraham wrote: June 3rd, 2020, 10:50 am
Rich Salsano wrote: March 26th, 2020, 5:41 pm
Ethan Abraham wrote: March 26th, 2020, 5:31 pm
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.
Dug up my instructions here since I want to make this again today. But also wanted to point out to anywhere who isn't aware of how good baking sheets (and water) are at conducting heat. Basically any cut steak will defrost in your fridge on a baking sheet with a bit of water in it in under a day (flip it so both sides get exposed to the water). Apologies if this is well known but I only realized this trick myself a year ago.
They defrost in my sink covered in water in 30-60 minutes depending on thickness.
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Re: Another Flannery PSA

#417 Post by Michael Sopher »

same effect from a good size saute pan, just lay a steak in there on the stove top (no flame) and it defrosts in no time

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Re: Another Flannery PSA

#418 Post by Andrew Kotowski »

Chris Blum wrote: May 30th, 2020, 12:08 pm Dario requested a Jorge for his graduation dinner tonight. Thawed yesterday, rubbed w salt and on a wire rack in the fridge overnight.

Reverse sear is the plan. Duck fat roasted fingerlings, sautéed shrooms w herbs, caesar salad, homemade sourdough, Jules’ key lime pie.
Here’s where your Jorge comes from!
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Re: Another Flannery PSA

#419 Post by Chris Blum »

Update...

The steak turned out a perfect medium/medium rare. We’d had other flannery cuts lately so this was a return to that cut.

I sliced and served everybody. Dario took one bite, leaned back, looked to the heavens and moaned
“aaahhh”.
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Re: Another Flannery PSA

#420 Post by Chris Blum »

Update...

The steak turned out a perfect medium/medium rare. We’d had other flannery cuts lately so this was a return to that cut.

I sliced and served everybody. Dario took one bite, leaned back, looked to the heavens and moaned
“aaahhh”.

The flavor is just so much more funky than some of the other flannery cuts. Awesome
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Re: Another Flannery PSA

#421 Post by Andrew Kotowski »

Couple more of the Jorge pics, as I’m in love with this thing. If it goes on sale, I’m blowing the kids college fund :)
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Re: Another Flannery PSA

#422 Post by Betty C »

20% off ribeyes and tomahawks through 6/16:
https://www.flannerybeef.com/butcher/pr ... 6b9357c777

https://www.flannerybeef.com/butcher/pr ... 6b9357c777

Jorge and Reluctant Trading gift set, with 50% of proceeds going to the Southern Smoke Foundation to support families in the restaurant industry:
https://www.flannerybeef.com/butcher/gi ... 6b9357c777
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Re: Another Flannery PSA

#423 Post by Brian Tuite »

I reloaded on burgers recently and Bryan had all the burger blends on sale so I tried something new.

8D4742A5-BAE2-4489-960B-A47394A6A4D4.jpeg
657A54D5-D098-484A-81DB-40BFB7C76FFF.jpeg

It was tasty as ever, I always added Dry Aged Steak Ends to my custom blends and always order the Adventurous Blend. This Kali Blend holds its own with the best burgers I have ever tasted from Bryan.
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Re: Another Flannery PSA

#424 Post by Scott Watkins »

Brian Tuite wrote: July 9th, 2020, 9:38 pm I reloaded on burgers recently and Bryan had all the burger blends on sale so I tried something new.


8D4742A5-BAE2-4489-960B-A47394A6A4D4.jpeg657A54D5-D098-484A-81DB-40BFB7C76FFF.jpeg


It was tasty as ever, I always added Dry Aged Steak Ends to my custom blends and always order the Adventurous Blend. This Kali Blend holds its own with the best burgers I have ever tasted from Bryan.
I agree Brian! This blend is the best I have had IMHO.
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Re: Another Flannery PSA

#425 Post by Robert Pollard-Smith »

When the hangars were on sale, I ordered burgers for the first time, and I can not believe what I have been missing.
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Re: Another Flannery PSA

#426 Post by b. c@stner »

Ordered the new bacon burger with my last order. At 30% applewood smoked bacon thinking this is going to be tasty burger.
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Re: Another Flannery PSA

#427 Post by Andrew Kotowski »

If you enjoy nerding out on dry age vs. wet age, differences in breeds, fat type, etc., Bryan did a great podcast here:
https://www.kevinsbbqjoints.com/bryan-f ... TMHjL_Ob2g
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Re: Another Flannery PSA

#428 Post by Sean_S »

Robert Pollard-Smith wrote: July 12th, 2020, 11:47 am When the hangars were on sale, I ordered burgers for the first time, and I can not believe what I have been missing.
Same here. That Kali burger was excellent.

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Re: Another Flannery PSA

#429 Post by Stan Y. »

New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
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Re: Another Flannery PSA

#430 Post by Todd F r e n c h »

Stan Y. wrote: July 31st, 2020, 11:45 am New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
To celebrate Bryan's new grandson!!! (those who were on the Flannery Zoom sesh knew Katie was (quite) pregnant at the time)

Congratulations to the Flannery clan!

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Re: Another Flannery PSA

#431 Post by Mich@el Ch@ng »

Stan Y. wrote: July 31st, 2020, 11:45 am New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
That 10% off is for his extended family if I read the email right? Congrats to Bryan and Katie!

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Re: Another Flannery PSA

#432 Post by Brian King »

Could someone post the email? For some reason their emails no longer coming through to me... Even signed up again yesterday to be sure

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Re: Another Flannery PSA

#433 Post by Andrew Kotowski »

Stan Y. wrote: July 31st, 2020, 11:45 am New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Where did you see the announcement? I didn’t see a mail or post on Facebook?
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Re: Another Flannery PSA

#434 Post by Betty C »

Andrew Kotowski wrote: July 31st, 2020, 12:38 pm
Stan Y. wrote: July 31st, 2020, 11:45 am New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Where did you see the announcement? I didn’t see a mail or post on Facebook?
An email came through at 11:04 am PST.
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Re: Another Flannery PSA

#435 Post by T Welch »

Order in.
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Re: Another Flannery PSA

#436 Post by Brian S t o t t e r »

Just put in an order for more NY strips and to try out the burgers.
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Re: Another Flannery PSA

#437 Post by Brian Tuite »

I didn’t need more NY Strips but @ 40% off I had to. Reloaded on burgers too.
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Re: Another Flannery PSA

#438 Post by Chris S p i k e s »

Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.

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Re: Another Flannery PSA

#439 Post by Dan Hammer »

Stan Y. wrote: July 31st, 2020, 11:45 am New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Can you point me in the right direction. I’ve been clicking around, and don’t see the NY Strips.

Thanks.
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Re: Another Flannery PSA

#440 Post by T Welch »

Dan Hammer wrote: July 31st, 2020, 5:33 pm
Stan Y. wrote: July 31st, 2020, 11:45 am New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Can you point me in the right direction. I’ve been clicking around, and don’t see the NY Strips.

Thanks.
Dan
https://www.flannerybeef.com/butcher/pr ... ip-ca.html

Enter TEDDY in the coupon field for an extra 10% discount. It looks like the 20 oz. and 24 oz. sizes are back in stock.
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Re: Another Flannery PSA

#441 Post by Dan Hammer »

T Welch wrote: July 31st, 2020, 5:39 pm
Dan Hammer wrote: July 31st, 2020, 5:33 pm
Stan Y. wrote: July 31st, 2020, 11:45 am New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Can you point me in the right direction. I’ve been clicking around, and don’t see the NY Strips.

Thanks.
Dan
https://www.flannerybeef.com/butcher/pr ... ip-ca.html

Enter TEDDY in the coupon field for an extra 10% discount. It looks like the 20 oz. and 24 oz. sizes are back in stock.
Thank you old friend. [cheers.gif]
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Re: Another Flannery PSA

#442 Post by Michael Sopher »

Chris S p i k e s wrote: July 31st, 2020, 1:38 pm Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.

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Re: Another Flannery PSA

#443 Post by Andrew Kotowski »

Michael Sopher wrote: July 31st, 2020, 7:42 pm
Chris S p i k e s wrote: July 31st, 2020, 1:38 pm Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
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Re: Another Flannery PSA

#444 Post by Stan Y. »

Andrew Kotowski wrote: July 31st, 2020, 8:43 pm
Michael Sopher wrote: July 31st, 2020, 7:42 pm
Chris S p i k e s wrote: July 31st, 2020, 1:38 pm Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
I'm probably strange but I like cooking the 24oz like a tri-tip, seared well then low heat, take off at a little under 130 degrees, then slice crosswise to serve.
S. Y @ t € s

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Re: Another Flannery PSA

#445 Post by Mich@el Ch@ng »

Stan Y. wrote: August 1st, 2020, 6:54 am
Andrew Kotowski wrote: July 31st, 2020, 8:43 pm
Michael Sopher wrote: July 31st, 2020, 7:42 pm
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
I'm probably strange but I like cooking the 24oz like a tri-tip, seared well then low heat, take off at a little under 130 degrees, then slice crosswise to serve.
I reverse sear them on the bge
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Re: Another Flannery PSA

#446 Post by Andrew Kotowski »

Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
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Re: Another Flannery PSA

#447 Post by Michael Sopher »

Stan Y. wrote: August 1st, 2020, 6:54 am
Andrew Kotowski wrote: July 31st, 2020, 8:43 pm
Michael Sopher wrote: July 31st, 2020, 7:42 pm
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
I'm probably strange but I like cooking the 24oz like a tri-tip, seared well then low heat, take off at a little under 130 degrees, then slice crosswise to serve.
I cook them all reverse sear. 12 oz, 20 oz, tri tip etc.

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Re: Another Flannery PSA

#448 Post by Brian Tuite »

Andrew Kotowski wrote: August 1st, 2020, 8:19 am Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
Amen to that. I hate cooking Flannery for get-togethers because I can easily get distracted and then poof!
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Re: Another Flannery PSA

#449 Post by Albert R »

Brian Tuite wrote: August 2nd, 2020, 7:04 am
Andrew Kotowski wrote: August 1st, 2020, 8:19 am Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
Amen to that. I hate cooking Flannery for get-togethers because I can easily get distracted and then poof!
+1000, and cooking them on vacation on a poor working grill!
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Re: Another Flannery PSA

#450 Post by Dan Hammer »

My order arrived yesterday. Good thing we have power during the storm, otherwise those ice packs would have been a lifesaver. ;)
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