Another Flannery PSA

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Brian Tuite
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Re: Another Flannery PSA

#501 Post by Brian Tuite »

Tom G l a s g o w wrote: August 9th, 2020, 2:06 pm
Brian Tuite wrote: August 9th, 2020, 6:38 am
Tom G l a s g o w wrote: August 8th, 2020, 4:05 pm The Flannery NYers don’t have much far pretty closely trimmed. I just seat the edge first to get a little rendering.
You need to reverse you R and T keys.
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Re: Another Flannery PSA

#502 Post by Betty C »

Brian Tuite wrote: August 9th, 2020, 6:36 am
Betty C wrote: August 8th, 2020, 1:04 am
Brian Tuite wrote: August 7th, 2020, 7:53 pm I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg


I put it back in the freeze and pulled a Hanger instead. Asian marinade, turned on the Weber every minute or so for 8-1/2 minutes.

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I love that your Mrs. thinks you can eat a Jorge by yourself.
f

She said “The steak you had the other night was that thick” but it was a NY at half the weight.
That sounds like the kind of logic I might hear from my pescatarian husband.
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Re: Another Flannery PSA

#503 Post by b. c@stner »

Suggestion on handling 12oz 75 day ribeyes? Sent some to my daughter for her birthday. I've done 50 day but not 75. A gas Weber or cast iron are available tools.
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Re: Another Flannery PSA

#504 Post by Betty C »

b. c@stner wrote: August 13th, 2020, 3:30 pm Suggestion on handling 12oz 75 day ribeyes? Sent some to my daughter for her birthday. I've done 50 day but not 75. A gas Weber or cast iron are available tools.
Reverse sear and pull at 118 for medium rare. Finish on crazy hot cast iron. Delicious!
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Re: Another Flannery PSA

#505 Post by b. c@stner »

Betty C wrote: August 13th, 2020, 5:45 pm
b. c@stner wrote: August 13th, 2020, 3:30 pm Suggestion on handling 12oz 75 day ribeyes? Sent some to my daughter for her birthday. I've done 50 day but not 75. A gas Weber or cast iron are available tools.
Reverse sear and pull at 118 for medium rare. Finish on crazy hot cast iron. Delicious!
Ty!
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Re: Another Flannery PSA

#506 Post by Glenn L e v i n e »

Had best Hangers of the summer last night while watching Palm Springs and drinking Enfield 12 Seaview Cab.

Great night.
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and négociant in Napa Valley, CA

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Re: Another Flannery PSA

#507 Post by CJ Beazley »

Glenn L e v i n e wrote: August 15th, 2020, 11:18 am Had best Hangers of the summer last night while watching Palm Springs and drinking Enfield 12 Seaview Cab.

Great night.
I liked it, thought it had some laugh out loud parts. My wife thought it was a Groundhog Day rip.
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Re: Another Flannery PSA

#508 Post by Glenn L e v i n e »

Definitely evocative of GHD. In some ways way funnier.
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Re: Another Flannery PSA

#509 Post by Scott Brunson »

Brian Tuite wrote: August 7th, 2020, 7:53 pm I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg
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Re: Another Flannery PSA

#510 Post by Brian Tuite »

Scott Brunson wrote: August 16th, 2020, 9:45 am
Brian Tuite wrote: August 7th, 2020, 7:53 pm I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg
You don’t deserve her. neener
You’re right!
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Re: Another Flannery PSA

#511 Post by Brian S t o t t e r »

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Ate some Flannery burgers (June traditional blend) and had a Bedrock Esola Zin with them. Yum!
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Re: Another Flannery PSA

#512 Post by Jeff_M. »

20% off Flannery CA ribeyes today, RIBEYE20
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Re: Another Flannery PSA

#513 Post by Barry L i p t o n »

Thanks! Going to using up my freezer foods if I can before the brownouts hit here in SoCal and I lose it all.

You can buy today at the sale price and schedule for the future. I'll schedule for delivery after brownout/fire season.

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Re: Another Flannery PSA

#514 Post by scamhi »

Barry L i p t o n wrote: August 17th, 2020, 2:28 pm Thanks! Going to using up my freezer foods if I can before the brownouts hit here in SoCal and I lose it all.

You can buy today at the sale price and schedule for the future. I'll schedule for delivery after brownout/fire season.
Pescatarian with bacon, foie gras, and now Flannery? [dance-clap.gif]
Hope you are well Barry.
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Re: Another Flannery PSA

#515 Post by Kyle Whitney »

"20% off Flannery CA ribeyes today, RIBEYE20"

I didn't see where to enter this code, when ordering. Was that only for yesterday?

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Re: Another Flannery PSA

#516 Post by Troy Stark »

There's a coupon code box when you get to the checkout page.
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Re: Another Flannery PSA

#517 Post by Barry L i p t o n »

scamhi wrote: August 17th, 2020, 2:49 pm
Barry L i p t o n wrote: August 17th, 2020, 2:28 pm Thanks! Going to using up my freezer foods if I can before the brownouts hit here in SoCal and I lose it all.

You can buy today at the sale price and schedule for the future. I'll schedule for delivery after brownout/fire season.
Pescatarian with bacon, foie gras, and now Flannery? [dance-clap.gif]
Hope you are well Barry.
Thanks Suzanne;

It's always been the fish and fois gras diet. No bacon in the house though, but things with nitrates are more mineral than animal anyway.

Steaks are for when company comes over, some of my friends don't eat fish. I'll have it a few times a year.

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Re: Another Flannery PSA

#518 Post by Adam G »

Sarah Kirschbaum wrote: August 9th, 2020, 6:47 am
Mich@el Ch@ng wrote: August 9th, 2020, 6:31 am I think it depends on the cut, as well as the temperature and how long you sous vide for.

My wife dislikes the texture of sous vide for nys/ribeye and prefers it for hanger and others.

I find myself using it a bit less since getting the egg.

I wonder if the people who could pick out sv could also pick out an oven (or steam oven) reverse sear?
Pick out an oven as compared to what? A grill? I'm sure a grill would be easily identifiable versus any other method due to the smoke element, if nothing else.

Our 3 best experiments (took us a few tries to perfect the method) did the same 4 cuts - strip, tri tip, hanger and rib eye - all with the same age and from the same sources, and cooked one batch sous vide and the other reserve sear using a conventional oven at 225 with convection on and a smoking hot skillet (considered the "control group") to the same internal temperature, with the same time searing. A neutral third party cut the steaks into small pieces and presented two options for each cut, A and B. We filled out cards secretly without discussion. The point was to identify the SV by texture, which turned out to be quite easy, but we also asked a follow up question where the participants noted which one they liked better. Nearly all the participants preferred the non-SV more often, regardless of whether they could identify it correctly. Only one person in 3 different experiments preferred SV all the time, though a few were mixed.

It was interesting. I love SV for things that can't be done just as well in other ways, but cooking a steak is something we can do perfectly every time, in less time and with less hassle, using conventional methods. The fact that it doesn't taste as good to me is important, but icing on the cake.

In the end, to each her own.
I tried this experiment with my dad who claimed he could always tell the sous vide meat and hated the texture. Two Costco steaks, both heavily salted/dry brined. One was sous vide for the normal time (I forget the details - this was about 2 years ago), with the intent of finishing it on the grill. So probably at 48-50°C. The other steak was grilled start to finish, flipping very frequently as is my method.
I was the only one who knew which steak was which, and we each had slices from each. They were so similar that I actually forgot by the end of the evening which was which. My dad initially said he liked the SV better, but backtracked once I told him that he picked the SV steak.
Moral of the story, though, was that we couldn't tell them apart without very careful attention. Obviously ymmv.
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Re: Another Flannery PSA

#519 Post by Jay Miller »

I should add that while I like steaks < prime cooked sous vide I don't see any advantage to it in normal circumstances. I'd really only use it if I had a large number of steaks to cook, otherwise reverse sear is easier to set up and implement and at least as good.
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Re: Another Flannery PSA

#520 Post by Albert R »

25% off Hangers and 20% off CA Ribeyes thru Sept 4th. Order in!!! Thank you Bryan and Katie!
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Re: Another Flannery PSA

#521 Post by William Segui »

Chrissy Tiegen cooking Flannery.


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Re: Another Flannery PSA

#522 Post by Andrew Kotowski »

Flannery has jumped the shark!!!
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Re: Another Flannery PSA

#523 Post by Ethan Abraham »

Lots of sausage in stock now too, as well as pork porterhouse. Between that and the current sale, time to re-stock the freezer post-summer-grilling!

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Re: Another Flannery PSA

#524 Post by Mich@el Ch@ng »

Made a Flannery tri tip on the egg tonight; turned out pretty great. Did a fast smoke for an hour at 310 dome or so, then 1 min a side at 550-600 open, then 15 sec sear of each slice, pretty awesome.

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Re: Another Flannery PSA

#525 Post by cjsavino »

Mich@el Ch@ng wrote: September 7th, 2020, 5:52 pm Made a Flannery tri tip on the egg tonight; turned out pretty great. Did a fast smoke for an hour at 310 dome or so, then 1 min a side at 550-600 open, then 15 sec sear of each slice, pretty awesome.
Also made one of the tritips over the weekend. Definitely on my buy list again.
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Re: Another Flannery PSA

#526 Post by Michael Sopher »

Just got a delivery from the "Grandson sale" good timing, was down to my last steak in the freezer.
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Re: Another Flannery PSA

#527 Post by Ethan Abraham »

I've extolled the virtues of flannery sausage before, but the sicilian sausage is next level great. If you are putting in an order, I highly recommend adding some of they have them in stock.

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Re: Another Flannery PSA

#528 Post by Michael Sopher »

25% off Picanhas and tri tips. And burger blends.

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Re: Another Flannery PSA

#529 Post by cjsavino »

Michael Sopher wrote: October 4th, 2020, 8:45 am 25% off Picanhas and tri tips. And burger blends.
Thanks, those tri tips are excellent, order in.
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Re: Another Flannery PSA

#530 Post by Mich@el Ch@ng »

In for 6 tri tip and 2 6 lb picahna

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Re: Another Flannery PSA

#531 Post by Glenn L e v i n e »

Burger blend recommendations? I’m adding some to my order this time around.
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and négociant in Napa Valley, CA

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Re: Another Flannery PSA

#532 Post by Michael Sopher »

cjsavino wrote: October 4th, 2020, 9:04 am
Michael Sopher wrote: October 4th, 2020, 8:45 am 25% off Picanhas and tri tips. And burger blends.
Thanks, those tri tips are excellent, order in.
How often do those tri tips turn up. Been wanting to try some but got a freezer full of NY Strips and hangers at the moment from a recent delivery off a prior sale. Then again, I need some burger meat.

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Re: Another Flannery PSA

#533 Post by alan weinberg »

cjsavino wrote: October 4th, 2020, 9:04 am
Michael Sopher wrote: October 4th, 2020, 8:45 am 25% off Picanhas and tri tips. And burger blends.
Thanks, those tri tips are excellent, order in.
anybody ever compare Bryan’s tritips to Snake River Wagyu?

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Re: Another Flannery PSA

#534 Post by Douglas Breen »

Glenn L e v i n e wrote: October 4th, 2020, 9:31 am Burger blend recommendations? I’m adding some to my order this time around.
This will be my third order of the traditional blend. Not crazy about ‘aged’. But, each order of the traditional were different. Last blend had short rib. The two I’ve ordered have been amazing (though a lot of fat). Great for burgers, chili and meat sauces. I’m ordering this and a few tri tips. Mmmmm!

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Re: Another Flannery PSA

#535 Post by cjsavino »

Michael Sopher wrote: October 4th, 2020, 10:10 am
cjsavino wrote: October 4th, 2020, 9:04 am
Michael Sopher wrote: October 4th, 2020, 8:45 am 25% off Picanhas and tri tips. And burger blends.
Thanks, those tri tips are excellent, order in.
How often do those tri tips turn up. Been wanting to try some but got a freezer full of NY Strips and hangers at the moment from a recent delivery off a prior sale. Then again, I need some burger meat.
This is the second time since May they have been on sale.
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Re: Another Flannery PSA

#536 Post by Brian Tuite »

Glenn L e v i n e wrote: October 4th, 2020, 9:31 am Burger blend recommendations? I’m adding some to my order this time around.
The Kali is great and I always grab adventurous as well. Got 4lbs ea this time just like last time plus 10lbs of Tri-tip.
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Re: Another Flannery PSA

#537 Post by Albert R »

How does the Tri-tip compare to the Hangers? I can’t recall the last time I had a Tri-tip.
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Re: Another Flannery PSA

#538 Post by Glenn L e v i n e »

Tri-tips are really roasts.
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Re: Another Flannery PSA

#539 Post by Robert Pollard-Smith »

Seconding the Kali blend.
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Re: Another Flannery PSA

#540 Post by Brian Tuite »

Albert R wrote: October 4th, 2020, 5:08 pm How does the Tri-tip compare to the Hangers? I can’t recall the last time I had a Tri-tip.
The Flannery Tri-tip is super tender. I’ve had New Zealand Wagyu from First Light and this is better.
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Re: Another Flannery PSA

#541 Post by Michael Sopher »

Ordered 6 tri tips, some sausages and the Kali blend. What is the best way to cook a tri tip without the help of outdoor grills?

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Re: Another Flannery PSA

#542 Post by Siun O Connell »

Curious about the same thing ... following/

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Re: Another Flannery PSA

#543 Post by Brian Tuite »

Michael Sopher wrote: October 4th, 2020, 6:56 pm Ordered 6 tri tips, some sausages and the Kali blend. What is the best way to cook a tri tip without the help of outdoor grills?
Sorry man you're on your own with that, Tri-tips and grills go together like peas and carrots.
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Re: Another Flannery PSA

#544 Post by Mich@el Ch@ng »

I’ve reverse seared tri-tip in an oven which was good but not as good as on the BGE.

Basically I covered it liberally with Santa maria spices, just set the oven to 200 on convection and waited till the tri tip was 120, then seared in a super hot skillet for 1 min per side, rested, sliced, and served, was very good.

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Re: Another Flannery PSA

#545 Post by Mich@el Ch@ng »

alan weinberg wrote: October 4th, 2020, 10:48 am
cjsavino wrote: October 4th, 2020, 9:04 am
Michael Sopher wrote: October 4th, 2020, 8:45 am 25% off Picanhas and tri tips. And burger blends.
Thanks, those tri tips are excellent, order in.
anybody ever compare Bryan’s tritips to Snake River Wagyu?
I find it hard to compare wagyu (Japanese or domestic) to non wagyu; just very different meats. I think the SRF is 3x the price if not more, also.

My favorite are probably the holy grail, but the srf was good the one time I had it but probably not worth 90 or w/e over the Flannery. Hg were 99 for 2.

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Re: Another Flannery PSA

#546 Post by Albert R »

Brian Tuite wrote: October 4th, 2020, 6:08 pm
Albert R wrote: October 4th, 2020, 5:08 pm How does the Tri-tip compare to the Hangers? I can’t recall the last time I had a Tri-tip.
The Flannery Tri-tip is super tender. I’ve had New Zealand Wagyu from First Light and this is better.
Thanks Brian. Order in. Looking forward to trying these. How do you season and grill them?
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Re: Another Flannery PSA

#547 Post by Brian Tuite »

Albert R wrote: October 4th, 2020, 7:35 pm
Brian Tuite wrote: October 4th, 2020, 6:08 pm
Albert R wrote: October 4th, 2020, 5:08 pm How does the Tri-tip compare to the Hangers? I can’t recall the last time I had a Tri-tip.
The Flannery Tri-tip is super tender. I’ve had New Zealand Wagyu from First Light and this is better.
Thanks Brian. Order in. Looking forward to trying these. How do you season and grill them?
Liberal Suzy Q’s Santa Maria Seasoning, grill indirect until it hits 125-130°, pull and let rest uncovered at least 10 min. Slice against the grain 1/4” thick.
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Re: Another Flannery PSA

#548 Post by Albert R »

Brian Tuite wrote: October 4th, 2020, 7:48 pm
Albert R wrote: October 4th, 2020, 7:35 pm
Brian Tuite wrote: October 4th, 2020, 6:08 pm

The Flannery Tri-tip is super tender. I’ve had New Zealand Wagyu from First Light and this is better.
Thanks Brian. Order in. Looking forward to trying these. How do you season and grill them?
Liberal Suzy Q’s Santa Maria Seasoning, grill indirect until it hits 125-130°, pull and let rest uncovered at least 10 min. Slice against the grain 1/4” thick.
[thankyou.gif]
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Re: Another Flannery PSA

#549 Post by Mich@el Ch@ng »

Albert R wrote: October 4th, 2020, 7:35 pm
Brian Tuite wrote: October 4th, 2020, 6:08 pm
Albert R wrote: October 4th, 2020, 5:08 pm How does the Tri-tip compare to the Hangers? I can’t recall the last time I had a Tri-tip.
The Flannery Tri-tip is super tender. I’ve had New Zealand Wagyu from First Light and this is better.
Thanks Brian. Order in. Looking forward to trying these. How do you season and grill them?
I use a similar but slightly more labor intensive approach; indirect at 300 until 120 internal then crank the egg to 700-1000 for 1 min a side, then rest 5 min and slice.

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Re: Another Flannery PSA

#550 Post by Glenn L e v i n e »

So I have tried Flannery Traditional & Adventurous now pure China-White straight, with just some flake sea salt.

Incredibly hedonistic burger but for me the fat content is a wee bit too high. I’m cutting the Kali Blend with some grass-fed, 7% Oregon ground.

Need safer product or I might get hooked.
"Never lose sight of the fact that it is just fermented grape juice" - a winemaker and négociant in Napa Valley, CA

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