Another Flannery PSA

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Re: Another Flannery PSA

#701 Post by Glenn L e v i n e »

I like Hangers on very hot grill, lid open, 4-6 minutes after EVOO and spices. Then indirect heat with lid on grill closed for a shorter time interval.

It’s near mindless cooking, and the result is almost always just terrific. We had these with Lima beans and black rice last night and plated wonderful food for four for under $40.
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Re: Another Flannery PSA

#702 Post by James Todd »

Hangers 30% off with code HANGER until 4/23.

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Re: Another Flannery PSA

#703 Post by bradkaplan »

Damn. Missed it!

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Re: Another Flannery PSA

#704 Post by T Welch »

Do the Flannery hangers come 3 pieces to a pack in the 24 oz. package?
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Re: Another Flannery PSA

#705 Post by Michael Sopher »

T Welch wrote: May 9th, 2021, 10:18 am Do the Flannery hangers come 3 pieces to a pack in the 24 oz. package?
Nope. Just two slightly bigger pieces.

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Re: Another Flannery PSA

#706 Post by Brian Tuite »

Michael Sopher wrote: May 9th, 2021, 12:50 pm
T Welch wrote: May 9th, 2021, 10:18 am Do the Flannery hangers come 3 pieces to a pack in the 24 oz. package?
Nope. Just two slightly bigger pieces.
^^ This ^^

You know how when you get hangers there one fat one and one slim one? They just give you two ones. Although, I have had packages containing three piece of meat multiple times.
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Re: Another Flannery PSA

#707 Post by Robert Pollard-Smith »

They will do custom packaging for you, even on sale. Had them make 16 oz packs last year.
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Re: Another Flannery PSA

#708 Post by Todd F r e n c h »

Email coming out soon, 15% off ribeyes and flatirons, 25% off burger blends! (and Katie re-listed Berserker Blend)

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Re: Another Flannery PSA

#709 Post by Brian Tuite »

Todd F r e n c h wrote: May 24th, 2021, 9:52 am Email coming out soon, 15% off ribeyes and flatirons, 25% off burger blends! (and Katie re-listed Berserker Blend)

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We broke the website
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Re: Another Flannery PSA

#710 Post by Mike Maguire »

In for BB and flat irons flirtysmile

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Re: Another Flannery PSA

#711 Post by Glenn L e v i n e »

Order in, it is burger season!
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Re: Another Flannery PSA

#712 Post by Brian Tuite »

Glenn L e v i n e wrote: May 24th, 2021, 11:40 am Order in, it is burger season!
We used our last lb of burger blend on Friday and we ate our last two Ribeyes on Saturday. I was wondering when they’d go on sale again. Got lots of hangers and flat irons from last time but the timing of this offer couldn’t have ben better.
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Re: Another Flannery PSA

#713 Post by Scott Brunson »

4 Berserker Blend
4 Kali
4 Ribeyes

(Duh)
[cheers.gif]

@brother Tuite—agree, the sale I’ve been waiting for. I just don’t have freezer room for more than 4 of each ( already full of hangers, flats, and strips)
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Re: Another Flannery PSA

#714 Post by Bill Tex Landreth »

Glenn L e v i n e wrote: May 24th, 2021, 11:40 am Order in, it is burger season!
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Re: Another Flannery PSA

#715 Post by P Turk »

Order in for some ribeyes (favorite) and some Berserker blend. Thanks Bryan and Katie!
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Re: Another Flannery PSA

#716 Post by Brian Tuite »

Scott Brunson wrote: May 24th, 2021, 5:38 pm 4 Berserker Blend
4 Kali
4 Ribeyes

(Duh)
[cheers.gif]

@brother Tuite—agree, the sale I’ve been waiting for. I just don’t have freezer room for more than 4 of each ( already full of hangers, flats, and strips)
champagne.gif
Neither do we, Dava rolled her eyes when I told her I bought another 17lbs of Flannery.
She’ll like when I cook them though. [highfive.gif]
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Re: Another Flannery PSA

#717 Post by Eric Sch »

Grabbed some more Adventurous blend, 4lbs of Berserker blend, and a few of the flatiron steaks. Pretty well stocked on other cuts. Wish they could do the bacon burger blend again, only 1lb left and that stuff was epic. Flannery has totally ruined me on burgers, I can't eat anything else!
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Re: Another Flannery PSA

#718 Post by James Todd »

Eric Sch wrote: May 29th, 2021, 11:04 pm Grabbed some more Adventurous blend, 4lbs of Berserker blend, and a few of the flatiron steaks. Pretty well stocked on other cuts. Wish they could do the bacon burger blend again, only 1lb left and that stuff was epic. Flannery has totally ruined me on burgers, I can't eat anything else!
That bacon blend was amazing and I check for it every month going they bring it back.

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Re: Another Flannery PSA

#719 Post by Eric Sch »

James Todd wrote: May 30th, 2021, 5:42 am That bacon blend was amazing and I check for it every month going they bring it back.
I talked to Katie about it and unfortunately the bacon blend won't be back for the same reason as the burger builder - USDA regulations. :(
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Re: Another Flannery PSA

#720 Post by James Todd »

I talked to Katie about it and unfortunately the bacon blend won't be back for the same reason as the burger builder - USDA regulations. :(
[/quote]

That's disappointing but thanks for posting the info. [cry.gif]

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Re: Another Flannery PSA

#721 Post by Andrew Kotowski »

Got tired of playing weekend tag with Mark Ye, so invited him over for lunch, intent on cooking a Jorge. One of the dogs got to it before we did... so had to trim down the Jorge and defrost/cook a Flannery NY, as well. Lucked out on the cook end they both turned out ridiculously well. You’ll notice the trim job on the Jorge :(
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Re: Another Flannery PSA

#722 Post by Chadly S »

I mean, it’s hard for to hate the dog. He has good taste for steaks. Lol.
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Re: Another Flannery PSA

#723 Post by Chadly S »

And to be fair, I’m saving my Jorge for Father’s Day. I usually have cooked tomahawks but this year is Jorge as I’ve concluded that this is the single greatest cut of steak I have ever had. Well eat adventure burger blends for appetizers. I’m guessing a 1991 Ridge Monte Bello will be the wine.
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Re: Another Flannery PSA

#724 Post by b. c@stner »

Eric Sch wrote: May 30th, 2021, 9:48 am
James Todd wrote: May 30th, 2021, 5:42 am That bacon blend was amazing and I check for it every month going they bring it back.
I talked to Katie about it and unfortunately the bacon blend won't be back for the same reason as the burger builder - USDA regulations. :(
Dang, I've asked for it too, sorry to hear this.
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Re: Another Flannery PSA

#725 Post by Don Y. »

Going to cook up a flannery 40oz porterhouse for my pops on Father’s Day. Any reverse sear suggestions?? First time cooking one. Thanks!
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Re: Another Flannery PSA

#726 Post by Tom Chen »

Don,

I have done a few of these from Flannery and always turned out great.

Season with salt and pepper (and other spices if you want, but I usually just do S&P). Stand on bone and cook indirect at 200-220 until internal temp at 102-104. Let rest while getting grill or Egg 500+. Sear 1.5 to 2 minutes per side for medium rare. Rest and serve.

I have done on both BGE and gas grill and I like the BGE a bit better, but grill is very good too. Egg gets a bit of smoke and a better char.

Pretty much how you might reverse sear any thicker cut of steak (I always try to stand on a side if possible, as I think you get a more even cook before the sear).

Tom

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Re: Another Flannery PSA

#727 Post by Andrew Kotowski »

Are the picanhas dry-aged? I don’t recall and it’s not on their site.
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Re: Another Flannery PSA

#728 Post by Scott Brunson »

Ribeye tonight flirtysmile
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Re: Another Flannery PSA

#729 Post by Rodrigo B »

Andrew, if memory serves correctly, the picanhas were not dry aged
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Re: Another Flannery PSA

#730 Post by TGigante »

Rodrigo B wrote: June 5th, 2021, 12:51 pm Andrew, if memory serves correctly, the picanhas were not dry aged
Agree don’t think they are aged.
Cut mine into steaks last time. Liked it better that way. What’s the right way to do it up?
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Re: Another Flannery PSA

#731 Post by Andrew Kotowski »

I went the roast route last night.
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Re: Another Flannery PSA

#732 Post by Rodrigo B »

TGigante wrote: June 5th, 2021, 1:21 pm
Rodrigo B wrote: June 5th, 2021, 12:51 pm Andrew, if memory serves correctly, the picanhas were not dry aged
Agree don’t think they are aged.
Cut mine into steaks last time. Liked it better that way. What’s the right way to do it up?
There's no wrong way to cook picanha (unless you like it well done, in which case, GTFO of here [snort.gif]), just the way which you prefer better.

Personally I like cutting them into 3-4in thick steaks, indirect heat and then a quick sear.

Haven't tried the Flannery piranhas yet. Gotta hit them up to see if they have any now that I'm able to grill things outdoors.
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Re: Another Flannery PSA

#733 Post by Adam Noble »

Rodrigo B wrote: June 5th, 2021, 1:26 pm
TGigante wrote: June 5th, 2021, 1:21 pm
Rodrigo B wrote: June 5th, 2021, 12:51 pm Andrew, if memory serves correctly, the picanhas were not dry aged
Agree don’t think they are aged.
Cut mine into steaks last time. Liked it better that way. What’s the right way to do it up?
There's no wrong way to cook picanha (unless you like it well done, in which case, GTFO of here [snort.gif]), just the way which you prefer better.

Personally I like cutting them into 3-4in thick steaks, indirect heat and then a quick sear.

Haven't tried the Flannery piranhas yet. Gotta hit them up to see if they have any now that I'm able to grill things outdoors.
I checked out the Guga YouTube channel for picanha
Cooking tips for my Flannery picanhas. One was amazing. One was merely very good.

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Re: Another Flannery PSA

#734 Post by Mich@el Ch@ng »

I like making mine with the bge although I haven’t had the opportunity to make it with the apo yet

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Re: Another Flannery PSA

#735 Post by Don Y. »

Tom Chen wrote: June 5th, 2021, 10:35 am Don,

I have done a few of these from Flannery and always turned out great.

Season with salt and pepper (and other spices if you want, but I usually just do S&P). Stand on bone and cook indirect at 200-220 until internal temp at 102-104. Let rest while getting grill or Egg 500+. Sear 1.5 to 2 minutes per side for medium rare. Rest and serve.

I have done on both BGE and gas grill and I like the BGE a bit better, but grill is very good too. Egg gets a bit of smoke and a better char.

Pretty much how you might reverse sear any thicker cut of steak (I always try to stand on a side if possible, as I think you get a more even cook before the sear).

Tom
Awesome! Thanks Tom
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Re: Another Flannery PSA

#736 Post by Dan Hammer »

I finally BBQ'd my Flannery Ribeye 130 days aged steak.

It was my first disappointing Flannery steak. No taste whatsoever.
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Re: Another Flannery PSA

#737 Post by Mich@el Ch@ng »

Gonna make a 20 oz ribeye tonight

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Re: Another Flannery PSA

#738 Post by David K o l i n »

Adventures in beef. Hope I have a better experience than Dan
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Re: Another Flannery PSA

#739 Post by Glenn L e v i n e »

I really liked my 130 day ribeye, super cool to watch it change on the grill and for us it was all about mouth texture.
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Re: Another Flannery PSA

#740 Post by T. Williams »

I have two ribeyes queued up for tonight with grilled vegetables. They are replacements from the Christmas roast debacle (roast showed up at my house on the 28th).
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Re: Another Flannery PSA

#741 Post by Troy Stark »

For us, 30-40 days really seems to be the sweet spot for dry aged beef. Oldest we've had was 90 days and it was just a little too weird. 60 days was also just too strange.
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Re: Another Flannery PSA

#742 Post by Tom G l a s g o w »

Dan Hammer wrote: June 10th, 2021, 6:43 am I finally BBQ'd my Flannery Ribeye 130 days aged steak.

It was my first disappointing Flannery steak. No taste whatsoever.
Shoulda grilled it. neener

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Re: Another Flannery PSA

#743 Post by Eric Sch »

My wife mentioned the other day that she found the Flannery tri-tip in the freezer while sorting through it, so I was happy. I went to grab some home smoked bacon for the weekend, and found a 16oz Ribeye and a 24oz Porterhouse sitting out warm on a pile of stuff next to the freezer. Not so happy. [head-bang.gif]

I did a Picanha last week and enjoyed it but not as much as a hanger or tri-tip. I sliced it into steaks like TGIgante, next time I might try one whole.
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Re: Another Flannery PSA

#744 Post by Chris Blum »

A friend is cooking up a 130-day ribeye tonight. Reverse sear/reverse grill???
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Re: Another Flannery PSA

#745 Post by Brian Tuite »

Chris Blum wrote: June 12th, 2021, 5:22 am A friend is cooking up a 130-day ribeye tonight. Reverse sear/reverse grill???
I did mine nearly directly on the coals (coals nearly touching the grill) turning every 10 seconds about 1-1/2 minutes an then a short time indirect. Gave it a great sear. I also had a light dusting of onion and garlic powder along with S&P which worked well the funk.
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Re: Another Flannery PSA

#746 Post by Chris Blum »

Thanks, Brian.. I did this and it was really tasty. I was kinda worried about the funkitude and it was really in the “interesting” realm. It did not stink even raw so maybe there’s some significant variation on funk. Mine sat at fridge temp for a day before cooking
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Re: Another Flannery PSA

#747 Post by Andrew Kotowski »

Chris Blum wrote: June 14th, 2021, 7:13 am Thanks, Brian.. I did this and it was really tasty. I was kinda worried about the funkitude and it was really in the “interesting” realm. It did not stink even raw so maybe there’s some significant variation on funk. Mine sat at fridge temp for a day before cooking
I was ok with the "funk," although it was strong out of the bag. Was more confused by the texture - what was your experience?
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Chris Blum
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Re: Another Flannery PSA

#748 Post by Chris Blum »

Texture was stiff and it cooked a lot faster than a younger steak. But it wasn’t unpleasant. We cut strips and ate it as an appetizer
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alan weinberg
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Re: Another Flannery PSA

#749 Post by alan weinberg »

Troy Stark wrote: June 10th, 2021, 10:44 am For us, 30-40 days really seems to be the sweet spot for dry aged beef. Oldest we've had was 90 days and it was just a little too weird. 60 days was also just too strange.
agree.

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Re: Another Flannery PSA

#750 Post by Scott Brunson »

Image
Berserker Blend and Sicilian Sausage (with some added aromatics) on the Weber.
Best meatloaf EVER!
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