Another Flannery PSA

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Re: Another Flannery PSA

#601 Post by Michael Sopher »

Glenn L e v i n e wrote: October 16th, 2020, 1:15 pm 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.
Had some Kali burgers tonight. Bit too much funk for me, not a repeat buy.

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Re: Another Flannery PSA

#602 Post by Glenn L e v i n e »

My best result has been 1/2 to 2/3 Flannery, the rest Bison or Buffalo.

That’s a sick burger.
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Re: Another Flannery PSA

#603 Post by Brandon R »

Glenn L e v i n e wrote: November 2nd, 2020, 9:12 pm My best result has been 1/2 to 2/3 Flannery, the rest Bison or Buffalo.

That’s a sick burger.
I'm definitely going to try that. One pound doesn't adequately satisfy (note: I didn't say "feed") my family of four, so I've been stingy and give my wife and I the Flannery and the kids regular old ground beef. Your idea sounds great and would help to stretch the Flannery a bit. I especially like the idea of bison.
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Re: Another Flannery PSA

#604 Post by Glenn L e v i n e »

Brandon, same situation here. It’s not a cheap meal but fantastic 🍔
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Re: Another Flannery PSA

#605 Post by Chris Blum »

Adventurous smashburgers and fries tonight.
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Re: Another Flannery PSA

#606 Post by Joe Chanley »

thanksgiving sale on burger blends, pork roast and tenderloin roasts...

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Re: Another Flannery PSA

#607 Post by Chuck Miller »

Joe Chanley wrote: November 18th, 2020, 5:33 am thanksgiving sale on burger blends, pork roast and tenderloin roasts...
and sausages!
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Re: Another Flannery PSA

#608 Post by Marc Yamawaki »

Does anyone know if the redesigned Flannery website will fix the missing previous orders before the redesign?

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Re: Another Flannery PSA

#609 Post by RyanC »

Tonight we cooked a tri tip slow in the BGE with some chunks of cherry wood, followed by a cast iron sear. Turned out super great.
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Re: Another Flannery PSA

#610 Post by Brian Tuite »

RyanC wrote: December 4th, 2020, 6:21 pm Tonight we cooked a tri tip slow in the BGE with some chunks of cherry wood, followed by a cast iron sear. Turned out super great.
Try oak next time, you’ll thank me later.
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Re: Another Flannery PSA

#611 Post by Diane Kessler »

I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends. Grilling it off heat about 6 minutes and then a 2 minute sear. I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months. When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks. That was over a month ago.

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Re: Another Flannery PSA

#612 Post by Mich@el Ch@ng »

Diane Kessler wrote: December 6th, 2020, 7:31 am I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends. Grilling it off heat about 6 minutes and then a 2 minute sear. I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months. When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks. That was over a month ago.
What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.

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Re: Another Flannery PSA

#613 Post by Brian Tuite »

Mich@el Ch@ng wrote: December 6th, 2020, 7:51 am
Diane Kessler wrote: December 6th, 2020, 7:31 am I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends.  Grilling it off heat about 6 minutes and then a 2 minute sear.  I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months.  When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks.  That was over a month ago.
What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.
Not sure how you cook a tri-tip in 8 minutes. You need to lower the cooking temp to 250-275° indirect and just let it be until it reaches 120°-125° internal never opening the lid on the grill. Sear if you must but let it sit 5 min or more off the grill before searing then another 15 minutes sit after removing before slicing.
I personally find that tri-tip doesn’t need the sear like you put on a steak because it’s a roast.
8B1DFB17-C5F5-4492-9172-BFDA006AAECF.jpeg

Searing only causes it to cook unevenly around the edges and kills the tips. You slice it thin, 1/8”, so who’s going to see a charred crust?

The sandwiches the next day are almost better than the meat the night before.
09A4E731-C37C-415B-A78B-32E1889CE840.jpeg
My 2¢

Oh, and find some oak and toss a chunk on the fire. Tri-tip loves oak.
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Re: Another Flannery PSA

#614 Post by Diane Kessler »

Mich@el Ch@ng wrote: December 6th, 2020, 7:51 am
Diane Kessler wrote: December 6th, 2020, 7:31 am I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends. Grilling it off heat about 6 minutes and then a 2 minute sear. I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months. When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks. That was over a month ago.
What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.
Gas grill, and I meant 6 min per side. I will definitely let it go longer.

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Re: Another Flannery PSA

#615 Post by Mich@el Ch@ng »

Brian Tuite wrote: December 6th, 2020, 8:56 am
Mich@el Ch@ng wrote: December 6th, 2020, 7:51 am
Diane Kessler wrote: December 6th, 2020, 7:31 am I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends.  Grilling it off heat about 6 minutes and then a 2 minute sear.  I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months.  When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks.  That was over a month ago.
What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.
Not sure how you cook a tri-tip in 8 minutes. You need to lower the cooking temp to 250-275° indirect and just let it be until it reaches 120°-125° internal never opening the lid on the grill. Sear if you must but let it sit 5 min or more off the grill before searing then another 15 minutes sit after removing before slicing.
I personally find that tri-tip doesn’t need the sear like you put on a steak because it’s a roast.

8B1DFB17-C5F5-4492-9172-BFDA006AAECF.jpeg


Searing only causes it to cook unevenly around the edges and kills the tips. You slice it thin, 1/8”, so who’s going to see a charred crust?

The sandwiches the next day are almost better than the meat the night before.

09A4E731-C37C-415B-A78B-32E1889CE840.jpeg

My 2¢

Oh, and find some oak and toss a chunk on the fire. Tri-tip loves oak.
I do think a sear adds a bit but i agree it’s less necessary.

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Re: Another Flannery PSA

#616 Post by Chuck Miller »

Mich@el Ch@ng wrote: December 6th, 2020, 7:51 am
Diane Kessler wrote: December 6th, 2020, 7:31 am I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends. Grilling it off heat about 6 minutes and then a 2 minute sear. I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months. When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks. That was over a month ago.
What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.
An hour indirect at 350 for a 2 lb roast is only getting you to 115? I use my oven at 250 and it hits an internal of 125 in about 20-25 minutes.
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Re: Another Flannery PSA

#617 Post by Sean Devaney »

Brian Tuite wrote: December 6th, 2020, 8:56 am
Mich@el Ch@ng wrote: December 6th, 2020, 7:51 am
Diane Kessler wrote: December 6th, 2020, 7:31 am I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends.  Grilling it off heat about 6 minutes and then a 2 minute sear.  I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months.  When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks.  That was over a month ago.
What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.
Not sure how you cook a tri-tip in 8 minutes. You need to lower the cooking temp to 250-275° indirect and just let it be until it reaches 120°-125° internal never opening the lid on the grill. Sear if you must but let it sit 5 min or more off the grill before searing then another 15 minutes sit after removing before slicing.
I personally find that tri-tip doesn’t need the sear like you put on a steak because it’s a roast.

8B1DFB17-C5F5-4492-9172-BFDA006AAECF.jpeg


Searing only causes it to cook unevenly around the edges and kills the tips. You slice it thin, 1/8”, so who’s going to see a charred crust?

The sandwiches the next day are almost better than the meat the night before.

09A4E731-C37C-415B-A78B-32E1889CE840.jpeg

My 2¢

Oh, and find some oak and toss a chunk on the fire. Tri-tip loves oak.
^This^

The only thing I would add is let the meat come up in temp if removing from the refrigerator but you all know this.

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Re: Another Flannery PSA

#618 Post by Brian Tuite »

Sean Devaney wrote: December 6th, 2020, 1:30 pm
Brian Tuite wrote: December 6th, 2020, 8:56 am
Mich@el Ch@ng wrote: December 6th, 2020, 7:51 am

What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.
Not sure how you cook a tri-tip in 8 minutes. You need to lower the cooking temp to 250-275° indirect and just let it be until it reaches 120°-125° internal never opening the lid on the grill. Sear if you must but let it sit 5 min or more off the grill before searing then another 15 minutes sit after removing before slicing.
I personally find that tri-tip doesn’t need the sear like you put on a steak because it’s a roast.

8B1DFB17-C5F5-4492-9172-BFDA006AAECF.jpeg


Searing only causes it to cook unevenly around the edges and kills the tips. You slice it thin, 1/8”, so who’s going to see a charred crust?

The sandwiches the next day are almost better than the meat the night before.

09A4E731-C37C-415B-A78B-32E1889CE840.jpeg

My 2¢

Oh, and find some oak and toss a chunk on the fire. Tri-tip loves oak.
^This^

The only thing I would add is let the meat come up in temp if removing from the refrigerator but you all know this.
I defrost mine in a water bath then season and let sit under a paper towel all day until time to cook.
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Re: Another Flannery PSA

#619 Post by jordan whitehead »

Brian Tuite wrote: December 6th, 2020, 1:39 pm

I defrost mine in a water bath then season and let sit under a paper towel all day until time to cook.
at what temp? I do it at room temp
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Re: Another Flannery PSA

#620 Post by Brian Tuite »

jordan whitehead wrote: December 6th, 2020, 1:50 pm
Brian Tuite wrote: December 6th, 2020, 1:39 pm

I defrost mine in a water bath then season and let sit under a paper towel all day until time to cook.
at what temp? I do it at room temp

I fill one side of my sink with room temp-100° water in the morning and just drop it in. Do that with all my frozen Flannery. Check on it a few minutes in to make sure the cryovac doesn’t leak.
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Re: Another Flannery PSA

#621 Post by Mich@el Ch@ng »

Chuck Miller wrote: December 6th, 2020, 12:56 pm
Mich@el Ch@ng wrote: December 6th, 2020, 7:51 am
Diane Kessler wrote: December 6th, 2020, 7:31 am I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends. Grilling it off heat about 6 minutes and then a 2 minute sear. I will try a slightly longer off heat today.

I have not been able to log on in the past couple of months. When I last spoke to Bryan, he said kinks would be worked out in a couple of weeks. That was over a month ago.
What are you grilling this on? I tend to go with pretty high indirect heat on the BGE (350 or so dome) for about an hour until 110-115 internal, then pull, crank heat to 700+, and hit for 1 min or so a side with the top open.
An hour indirect at 350 for a 2 lb roast is only getting you to 115? I use my oven at 250 and it hits an internal of 125 in about 20-25 minutes.
Yeah, 300-350 dome which is 250-300 grid.

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Re: Another Flannery PSA

#622 Post by Andrew Kotowski »

Am with Chuck on this one - on my kamado, an hour at 350 dome would dry a 2lb tri-tip out. I usually run 275ish for 30-40 mins, then pop the top and brown off the sides.
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Re: Another Flannery PSA

#623 Post by Ken Strauss »

5710C2DA-17D7-40C3-9B2F-8C3D6EE6244D.jpeg

Flannery hanger steak.
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Re: Another Flannery PSA

#624 Post by Mich@el Ch@ng »

Andrew Kotowski wrote: December 6th, 2020, 8:35 pm Am with Chuck on this one - on my kamado, an hour at 350 dome would dry a 2lb tri-tip out. I usually run 275ish for 30-40 mins, then pop the top and brown off the sides.
Are you talking about direct or indirect? I use a deflector and it’s taken an hour to come to temperature every time I’ve made one, with absolutely no dryness.

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Re: Another Flannery PSA

#625 Post by Diane Kessler »

I did 12 minutes off heat, then 3 1/2 minutes each side over heat and pulled at 125. Ends were medium and juicy, and center a nice medium rare. We were happy with the results.

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Re: Another Flannery PSA

#626 Post by Andrew Kotowski »

Mich@el Ch@ng wrote: December 7th, 2020, 6:43 am
Andrew Kotowski wrote: December 6th, 2020, 8:35 pm Am with Chuck on this one - on my kamado, an hour at 350 dome would dry a 2lb tri-tip out. I usually run 275ish for 30-40 mins, then pop the top and brown off the sides.
Are you talking about direct or indirect? I use a deflector and it’s taken an hour to come to temperature every time I’ve made one, with absolutely no dryness.
No, deflector changes the dynamics pretty dramatically, as it radiates heat straight up into the meat. Learned that the hard way with spareribs... twice (I'm a little slower than most people).

I run dual-zone, pushing charcoal to one side (~40% of my grill) and then drop the tri-tip on the indirect part. I'll still flip it a couple of times on the indirect to keep it even. I'll lift the lid, open the bottom vent all the way and grill direct for the last bit. I will frequently drop a log in between the charcoal and the indirect area, a la Aaron Franklin's "Franklin Formation" from Franklin Stead. You can see the coals pushed up to the side in this, although it's not using a log separator.
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Re: Another Flannery PSA

#627 Post by Mich@el Ch@ng »

Andrew Kotowski wrote: December 7th, 2020, 2:23 pm
Mich@el Ch@ng wrote: December 7th, 2020, 6:43 am
Andrew Kotowski wrote: December 6th, 2020, 8:35 pm Am with Chuck on this one - on my kamado, an hour at 350 dome would dry a 2lb tri-tip out. I usually run 275ish for 30-40 mins, then pop the top and brown off the sides.
Are you talking about direct or indirect? I use a deflector and it’s taken an hour to come to temperature every time I’ve made one, with absolutely no dryness.
No, deflector changes the dynamics pretty dramatically, as it radiates heat straight up into the meat. Learned that the hard way with spareribs... twice (I'm a little slower than most people).

I run dual-zone, pushing charcoal to one side (~40% of my grill) and then drop the tri-tip on the indirect part. I'll still flip it a couple of times on the indirect to keep it even. I'll lift the lid, open the bottom vent all the way and grill direct for the last bit. I will frequently drop a log in between the charcoal and the indirect area, a la Aaron Franklin's "Franklin Formation" from Franklin Stead. You can see the coals pushed up to the side in this, although it's not using a log separator.
It depends how you set it up. I use a cast-iron deflector, which is pretty useful for a lot of applications, but diffuses heat pretty well, with a drip pan on top of it, then the grid. I'll usually flip a couple times during the cook but it definitely will take an hour to come to temperature.

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Re: Another Flannery PSA

#628 Post by Tom Chen »

Good sale on various roasts, including 35% off Club Roasts.

Just picked up a 5 pounder, along with some hangers, which are my favorite taste to cost cut.

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Re: Another Flannery PSA

#629 Post by Glenn L e v i n e »

Sale is dope.
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Re: Another Flannery PSA

#630 Post by Tom Chen »

Never done a Flannery dry aged roast. I typically do the Prime Rib Roasts from Costco (bone in, around 10 pounds), which I season and let sit in the fridge uncovered for 3 days.

Does anyone suggest doing the same or because it's dry aged, just season and throw in oven?

Thanks in advance.

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Re: Another Flannery PSA

#631 Post by RyanC »

Tom Chen wrote: December 10th, 2020, 11:36 am Good sale on various roasts, including 35% off Club Roasts.

Just picked up a 5 pounder, along with some hangers, which are my favorite taste to cost cut.
Good sale indeed. I picked up a tenderloin roast, a club roast, and some other stuff (lamb saddle roast, CA reserve ribeyes, and hangar steaks).

The other night I made a Flannery rack of lamb, which was killer as usual.
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Re: Another Flannery PSA

#632 Post by Andrew Kotowski »

I picked up a couple of filet tails - they're great, as well, and reasonably prices. I served as appetizers (they're small/thin, cook fast) with some thicker ribeyes. Treat them as small skirt or flap steaks and sear hot/fast. Works especially well in the above scenario if you've got steaks cooking indirect, as you can just toss them over the coals.
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Re: Another Flannery PSA

#633 Post by Chris S p i k e s »

I loaded up on roasts for the next few years. Just had my last one for Thanksgiving that I bought a few years ago. It was outstanding as always!

FWIW, I double vacuum seal them using a chamber vacuum sealer and they keep frozen indefinitely like that. Have no idea when I might start to see a degradation as I haven't reached it yet.

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Re: Another Flannery PSA

#634 Post by Brian Tuite »

You know you have a Flannery buying problem when you try to order but all ten cards on file are expired and they don’t have a slot for a new card and you have to ask them to delete all your cards on file so you can make the purchase with the new card. [pwn.gif]
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Re: Another Flannery PSA

#635 Post by T Rees »

Bought a California Reserve Club roast for Christmas dinner...very excited to try this based on some many reviews
Questions:
1. Do you only use salt and pepper as seasoning as suggested?
2. Follow their cooking method of high heat for 15 minutes and then cut down and finish?
3. Do you use convection roast or only roast in your oven mode?
4. How long do you let it rest once you come out of the oven?

Thanks all in advance!
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Re: Another Flannery PSA

#636 Post by cjsavino »

T Rees wrote: December 11th, 2020, 6:56 am Bought a California Reserve Club roast for Christmas dinner...very excited to try this based on some many reviews
Questions:
1. Do you only use salt and pepper as seasoning as suggested?
2. Follow their cooking method of high heat for 15 minutes and then cut down and finish?
3. Do you use convection roast or only roast in your oven mode?
4. How long do you let it rest once you come out of the oven?

Thanks all in advance!
I would say yes to salt early in the day, and pepper just before cooking.

Cooking method I am going to try is reverse sear, in the oven at 275 till up to temp and then back in the hot oven. Convection mode for me on the slow cook.

Rest for 15-20 minutes in a warm place
Chris
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Re: Another Flannery PSA

#637 Post by Rodrigo B »

Never done a Flannery or a dry age roast before so this is going to be two new experiences in one, but here’s my game plan for the Christmas roast:

I’m skipping dry brining as the roast is already dry aged, no need to have it dry out more. I’ll season it after I take it out of the fridge to come up to room temp, should give it some time to penetrate a bit of the meat, but not enough to dry it out much more.

I like to debone my rib roasts before cooking and tie it back on the bone. I find that the seasoning is more even that way (seems even more important now with the dry age not facilitating dry brining) and makes carving a bit easier later.

Salt and pepper as seasoning. I want to be able to taste the meat, not mask its flavour behind other seasonings. The pan sauce/gravy will add some more flavour and seasoning if needed. Reverse searing it @250F to cook it to temp. Blasting it in a super hot oven when it’s time for dinner.
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Re: Another Flannery PSA

#638 Post by Barry L i p t o n »

Glenn L e v i n e wrote: November 2nd, 2020, 9:12 pm My best result has been 1/2 to 2/3 Flannery, the rest Bison or Buffalo.

That’s a sick burger.
Any tips on where to get comparable quality bison?

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Re: Another Flannery PSA

#639 Post by Andrew Kotowski »

Brian Tuite wrote: December 10th, 2020, 3:37 pm You know you have a Flannery buying problem when you try to order but all ten cards on file are expired and they don’t have a slot for a new card and you have to ask them to delete all your cards on file so you can make the purchase with the new card. [pwn.gif]
Or, in this scenario, Flannery had a card problem [whistle.gif]
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Re: Another Flannery PSA

#640 Post by Glenn L e v i n e »

Barry - we have gotten some at our local food co-op. Oregon bison, it’s a great cut for Flannery ground beef.
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Re: Another Flannery PSA

#641 Post by Joe Chanley »

cjsavino wrote: December 11th, 2020, 9:30 am
T Rees wrote: December 11th, 2020, 6:56 am Bought a California Reserve Club roast for Christmas dinner...very excited to try this based on some many reviews
Questions:
1. Do you only use salt and pepper as seasoning as suggested?
2. Follow their cooking method of high heat for 15 minutes and then cut down and finish?
3. Do you use convection roast or only roast in your oven mode?
4. How long do you let it rest once you come out of the oven?

Thanks all in advance!
I would say yes to salt early in the day, and pepper just before cooking.

Cooking method I am going to try is reverse sear, in the oven at 275 till up to temp and then back in the hot oven. Convection mode for me on the slow cook.

Rest for 15-20 minutes in a warm place
https://www.seriouseats.com/2009/12/the ... e-rib.html

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Re: Another Flannery PSA

#642 Post by Chris Blum »

Barry L i p t o n wrote: December 11th, 2020, 10:00 am
Glenn L e v i n e wrote: November 2nd, 2020, 9:12 pm My best result has been 1/2 to 2/3 Flannery, the rest Bison or Buffalo.

That’s a sick burger.
Any tips on where to get comparable quality bison?
Nope.

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Re: Another Flannery PSA

#643 Post by Chris Blum »

Is anyone else getting weird “invalid form key” errors on the page?
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Re: Another Flannery PSA

#644 Post by Chuck Miller »

Chris Blum wrote: December 11th, 2020, 1:06 pm Is anyone else getting weird “invalid form key” errors on the page?
Yes, continually.
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Re: Another Flannery PSA

#645 Post by Andrew Kotowski »

Chuck Miller wrote: December 11th, 2020, 1:44 pm
Chris Blum wrote: December 11th, 2020, 1:06 pm Is anyone else getting weird “invalid form key” errors on the page?
Yes, continually.
Only when accessing from my cell.
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Re: Another Flannery PSA

#646 Post by Chris Blum »

I’m using an iPad
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Re: Another Flannery PSA

#647 Post by Bill Tex Landreth »

Barry L i p t o n wrote: December 11th, 2020, 10:00 am
Glenn L e v i n e wrote: November 2nd, 2020, 9:12 pm My best result has been 1/2 to 2/3 Flannery, the rest Bison or Buffalo.

That’s a sick burger.
Any tips on where to get comparable quality bison?
https://wildforkfoods.com/collections/bison-venison-elk
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Re: Another Flannery PSA

#648 Post by Albert R »

Bill Tex Landreth wrote: December 11th, 2020, 2:46 pm
Barry L i p t o n wrote: December 11th, 2020, 10:00 am
Glenn L e v i n e wrote: November 2nd, 2020, 9:12 pm My best result has been 1/2 to 2/3 Flannery, the rest Bison or Buffalo.

That’s a sick burger.
Any tips on where to get comparable quality bison?
https://wildforkfoods.com/collections/bison-venison-elk
+1
@. Re-go

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Re: Another Flannery PSA

#649 Post by Andrew Kotowski »

Chris Blum wrote: December 11th, 2020, 2:15 pm I’m using an iPad
My cell is an iPhone. Sounds like a Safari issue.
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Re: Another Flannery PSA

#650 Post by Brian Tuite »

Andrew Kotowski wrote: December 11th, 2020, 2:01 pm
Chuck Miller wrote: December 11th, 2020, 1:44 pm
Chris Blum wrote: December 11th, 2020, 1:06 pm Is anyone else getting weird “invalid form key” errors on the page?
Yes, continually.
Only when accessing from my cell.
I get them on my iPhone as well. No biggie.
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