Another Flannery PSA

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Brian Tuite
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Re: Another Flannery PSA

#151 Post by Brian Tuite » November 4th, 2019, 2:49 pm

AlexS wrote:
November 4th, 2019, 11:35 am
Did the Picanha last night on Weber rotisserie (gas), just used sea salt for the prep as per tradition, took about 15 minutes or so on medium-high heat and turned out super nice - varied from medium-rare to medium on larger steaks and medium to medium-well on the smaller pieces which were intentionally placed on the outer edges of the skewer. Great cut to prepare like this if there's varying doneness preferences among the group being served.

I thought it was extremely flavorful and quite delicious, great Flannery dry aging flavor throughout. Only minor complaint, regardless of doneness, some of the sections were a bit tough while others were extremely tender as advertised...not sure why, other than maybe I should have cut with the grain instead of against? At any rate, really enjoyed the cut and will make again in the future. Love being about to use the rotisserie like this too, such great way to mix up the steak routine.
In the video in the prior post the guy talks about the size of the Picanha and said anything over 2.5lbs is not a true Picanha because the meat beyond the 2.5lb point is not as tender. He also says to cut the individual steaks with the grain so that the slices will be against the grain and more tender. Win’t Be cooking June until the weekend but will note where the second vein is located and the meat beyond that point will be designated as less tender.
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Re: Another Flannery PSA

#152 Post by AlexS » November 4th, 2019, 3:28 pm

Brian Tuite wrote:
November 4th, 2019, 2:49 pm
AlexS wrote:
November 4th, 2019, 11:35 am
Did the Picanha last night on Weber rotisserie (gas), just used sea salt for the prep as per tradition, took about 15 minutes or so on medium-high heat and turned out super nice - varied from medium-rare to medium on larger steaks and medium to medium-well on the smaller pieces which were intentionally placed on the outer edges of the skewer. Great cut to prepare like this if there's varying doneness preferences among the group being served.

I thought it was extremely flavorful and quite delicious, great Flannery dry aging flavor throughout. Only minor complaint, regardless of doneness, some of the sections were a bit tough while others were extremely tender as advertised...not sure why, other than maybe I should have cut with the grain instead of against? At any rate, really enjoyed the cut and will make again in the future. Love being about to use the rotisserie like this too, such great way to mix up the steak routine.
In the video in the prior post the guy talks about the size of the Picanha and said anything over 2.5lbs is not a true Picanha because the meat beyond the 2.5lb point is not as tender. He also says to cut the individual steaks with the grain so that the slices will be against the grain and more tender. Win’t Be cooking June until the weekend but will note where the second vein is located and the meat beyond that point will be designated as less tender.
The one I bought was marked at 3 lbs, didn't realize size could play into the tenderness factor. And yeah, I'm starting to think that cutting with the grain would have helped, if only because we ate them as steaks and it makes more sense in my mind now to cut against vs. with after it's been cooked. I'm going to try and source a Picanha locally for another attempt, will remember to look for one that's under 2.5 lbs...because even though this one wasn't perfect in terms of tenderness, I was extremely pleased with the cook, flavor and how convenient it was to do steak on the rotisserie for a change.

And I will mention again, imo the flavor was good as any other Flannery steak product and I've had a ton over the years - feel bad for folks who had what sounds like a bland experience.
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Re: Another Flannery PSA

#153 Post by AdamK » November 24th, 2019, 10:47 am

Anyone hear anything about a Black Friday sale this year?
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Re: Another Flannery PSA

#154 Post by Andrew Kotowski » November 24th, 2019, 11:08 am

AdamK wrote:
November 24th, 2019, 10:47 am
Anyone hear anything about a Black Friday sale this year?
Here’s hoping they put hanger steaks up again! I’m hosting a charity grilling dinner and I need to pick some more up :)
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Re: Another Flannery PSA

#155 Post by marc d » November 25th, 2019, 10:59 am

Has anyone ever tried sous vide for the Picanha?
I’m thinking 130 degrees for 3 hours and then sear on a hot grill. Any comments or suggestions?
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Re: Another Flannery PSA

#156 Post by marc d » November 26th, 2019, 7:47 am

The sous vide Flannery picanha was delicious and very tender. Seasoned with a bunch of kosher salt, a little black pepper and some dried New Mexico red chili pepper for about 4 hours then into the sous vide at 131 degrees for 4.5 hours.
At that point the meat was pink and rare, a thin slice sample was delicious. Finished on a hot gas grill to sear it, maybe 3 minutes each side. Still lots of care needed when searing because that fat wants to catch on fire. It was perfect, tender and very tasty. Would absolutely do it this way again.
Agree that this cut had less of the aged funk flavor of some other Flannery cuts, but everyone loved it. Served with sweet potato casserole (practice for Thursday) black kale which is the last thing I have left in my garden, and chimichuri sauce.
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Re: Another Flannery PSA

#157 Post by Rick Bollig » November 26th, 2019, 9:33 am

marc d wrote:
November 26th, 2019, 7:47 am
The sous vide Flannery picanha was delicious and very tender. Seasoned with a bunch of kosher salt, a little black pepper and some dried New Mexico red chili pepper for about 4 hours then into the sous vide at 131 degrees for 4.5 hours.
At that point the meat was pink and rare, a thin slice sample was delicious. Finished on a hot gas grill to sear it, maybe 3 minutes each side. Still lots of care needed when searing because that fat wants to catch on fire. It was perfect, tender and very tasty. Would absolutely do it this way again.
Agree that this cut had less of the aged funk flavor of some other Flannery cuts, but everyone loved it. Served with sweet potato casserole (practice for Thursday) black kale which is the last thing I have left in my garden, and chimichuri sauce.
Sounds great!

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Re: Another Flannery PSA

#158 Post by Mich@el Ch@ng » November 26th, 2019, 9:39 am

marc d wrote:
November 26th, 2019, 7:47 am
The sous vide Flannery picanha was delicious and very tender. Seasoned with a bunch of kosher salt, a little black pepper and some dried New Mexico red chili pepper for about 4 hours then into the sous vide at 131 degrees for 4.5 hours.
At that point the meat was pink and rare, a thin slice sample was delicious. Finished on a hot gas grill to sear it, maybe 3 minutes each side. Still lots of care needed when searing because that fat wants to catch on fire. It was perfect, tender and very tasty. Would absolutely do it this way again.
Agree that this cut had less of the aged funk flavor of some other Flannery cuts, but everyone loved it. Served with sweet potato casserole (practice for Thursday) black kale which is the last thing I have left in my garden, and chimichuri sauce.
Did you cut into steaks before searing?

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Re: Another Flannery PSA

#159 Post by marc d » November 27th, 2019, 5:32 am

No I just seared the outside of the whole roast and then let it rest 10 minutes or so before slicing into steaks. I think if you cut it into individual steaks and seared it would be easy to overcook and lose the perfect rare meat the sous vide at 131 degrees gives it.
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Re: Another Flannery PSA

#160 Post by Mich@el Ch@ng » November 27th, 2019, 6:47 am

Hm; I think flame grilling is part of the classic charm of the picahna, though.

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Re: Another Flannery PSA

#161 Post by Andrew Kotowski » November 30th, 2019, 8:05 am

Mich@el Ch@ng wrote:
November 27th, 2019, 6:47 am
Hm; I think flame grilling is part of the classic charm of the picahna, though.
Totally agree, although I think the sous vide approach probably helps with an even distribution of heat. I tried to cook it like a tri-tip last night and ran the fire a bit hotter than I should have. Meat was fantastic, but lesson of the day was to account for the thick fat cap by cooking longer up-front at a lower temp, with more time fat cap down. Always fun to try a different cut of meat.
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Re: Another Flannery PSA

#162 Post by Mich@el Ch@ng » November 30th, 2019, 8:53 am

What temp did you SV at? I was thinking ~4h at 130-133.

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Re: Another Flannery PSA

#163 Post by Brian Tuite » December 10th, 2019, 11:32 am

As usual this time of year the CA Reserve Prime Rib Roast and CA Reserve Tenderloin Roast are both 20% off.
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Re: Another Flannery PSA

#164 Post by AdamK » December 10th, 2019, 6:17 pm

Brian Tuite wrote:
December 10th, 2019, 11:32 am
As usual this time of year the CA Reserve Prime Rib Roast and CA Reserve Tenderloin Roast are both 20% off.
Wish they had a steak discount as well [winner.gif]
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Re: Another Flannery PSA

#165 Post by Tom G l a s g o w » December 10th, 2019, 6:59 pm

I ordered the large Saratoga looking forward to it.

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Re: Another Flannery PSA

#166 Post by Betty C » December 10th, 2019, 7:56 pm

AdamK wrote:
December 10th, 2019, 6:17 pm
Brian Tuite wrote:
December 10th, 2019, 11:32 am
As usual this time of year the CA Reserve Prime Rib Roast and CA Reserve Tenderloin Roast are both 20% off.
Wish they had a steak discount as well [winner.gif]
Just break it down into steaks. It's cheaper per pound than when their steaks go on sale.
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Re: Another Flannery PSA

#167 Post by NED VALOIS » December 10th, 2019, 10:35 pm

[cheers.gif] flirtysmile Ordered a California Reserve 60-Day Rib Roast 5-Rib ;FOR CHRISTMAS !

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Re: Another Flannery PSA

#168 Post by jan.brekke » December 11th, 2019, 6:23 am

For Flannery experts, what is your preference between CA reserve rib roast, 60 day dry aged rib roast, reserve boneless ribeye roast, or reserve saratoga rib roast? I'm sure all are great, but I have only tried the reserve rib roast. Planning dinner for four.

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Re: Another Flannery PSA

#169 Post by Brian Tuite » December 11th, 2019, 6:35 am

jan.brekke wrote:
December 11th, 2019, 6:23 am
For Flannery experts, what is your preference between CA reserve rib roast, 60 day dry aged rib roast, reserve boneless ribeye roast, or reserve saratoga rib roast? I'm sure all are great, but I have only tried the reserve rib roast. Planning dinner for four.
IMO in order of preference,
CA Reserve - traditional presentation
Boneless - faster more even cooking
60 Day-More nutty flavor, may not be in every guests wheelhouse
Saratoga - no rib cap #bestpartofaribeye
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Re: Another Flannery PSA

#170 Post by jan.brekke » December 11th, 2019, 7:13 am

Thanks Brian, very helpful! I was thinking the same on the 60 day. Think I'll stick with the CA Reserve.

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Re: Another Flannery PSA

#171 Post by joeduncan » December 11th, 2019, 9:35 am

I'm going to go with a 60-day 3-rib.

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Re: Another Flannery PSA

#172 Post by Tom G l a s g o w » December 11th, 2019, 2:33 pm

My order from last night is still being processed, requested shipping date is next week. Is that normal for the order to be in processing until the ship date?

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Re: Another Flannery PSA

#173 Post by NED VALOIS » December 11th, 2019, 3:06 pm

NED VALOIS wrote:
December 10th, 2019, 10:35 pm
[cheers.gif] flirtysmile Ordered a California Reserve 60-Day Rib Roast 5-Rib ;FOR CHRISTMAS !
Based on comments here, I changed the order out of the 60 day to the 30 day PR.

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Re: Another Flannery PSA

#174 Post by Brian Tuite » December 11th, 2019, 3:44 pm

I did 2 2-1/2lb Tenderloin Roasts so I can cook to everyone’s liking. Can’t do that with a rib roast.
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Re: Another Flannery PSA

#175 Post by Todd F r e n c h » December 11th, 2019, 4:26 pm

I will buy anytime Hangers are on sale...that's my go-to, both Braydn and I LOVE them
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Re: Another Flannery PSA

#176 Post by AlexS » December 11th, 2019, 6:37 pm

I wish the American Wagyu strip loin roast was available - my favorite roast from Flannery ever, even over his prime rib roast.
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Re: Another Flannery PSA

#177 Post by c fu » December 11th, 2019, 10:45 pm

Todd F r e n c h wrote:
December 11th, 2019, 4:26 pm
I will buy anytime Hangers are on sale...that's my go-to, both Braydn and I LOVE them
Oh yeah todd "we" love them?

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Re: Another Flannery PSA

#178 Post by Tom G l a s g o w » December 12th, 2019, 1:36 pm

Tom G l a s g o w wrote:
December 11th, 2019, 2:33 pm
My order from last night is still being processed, requested shipping date is next week. Is that normal for the order to be in processing until the ship date?
Orders are “in process” until shipped.

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Re: Another Flannery PSA

#179 Post by Andrew Kotowski » December 12th, 2019, 9:56 pm

Whoohoo! Flannery repost on Instagram for a dinner I’m doing on Saturday! I donated a dinner for six with Flannery beef (rib eye, hanger and picanha) with several sides featuring Benton’s bacon (candied bacon app, Brussels sprouts and bacon, APL’s potatoes carbonara). Will be opening up a couple of Cayuse wines, include the 2013 WW mag. #awesome
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Re: Another Flannery PSA

#180 Post by Joe Chanley » December 13th, 2019, 5:50 am

Andrew Kotowski wrote:
December 12th, 2019, 9:56 pm
Whoohoo! Flannery repost on Instagram for a dinner I’m doing on Saturday! I donated a dinner for six with Flannery beef (rib eye, hanger and picanha) with several sides featuring Benton’s bacon (candied bacon app, Brussels sprouts and bacon, APL’s potatoes carbonara). Will be opening up a couple of Cayuse wines, include the 2013 WW mag. #awesome
Nice. what is the potatoes carbonara recipe? I'm intrigued.

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Re: Another Flannery PSA

#181 Post by Andrew Kotowski » December 13th, 2019, 7:35 am

Recipe is from Adam Perry Lang’s “Charred and Scruffed,” which is one of the best grilling books I’ve ever seen. To be clear, it’s not a smoking/barbecue book; it’s all about cooking meat over fire and different techniques to drive flavor during the process, rather than just with rubs/sauces. The other fantastic recipe in here is the “bubbling bacon butter beans,” but the Scruffed carbonara potatoes is my hands down favorite. Note that it takes a good 60-90 mins to make.
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Re: Another Flannery PSA

#182 Post by Joe Chanley » December 13th, 2019, 7:42 am

that sounds amazing. thank you.

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Re: Another Flannery PSA

#183 Post by AlexS » December 13th, 2019, 11:58 am

Andrew Kotowski wrote:
December 12th, 2019, 9:56 pm
Whoohoo! Flannery repost on Instagram for a dinner I’m doing on Saturday! I donated a dinner for six with Flannery beef (rib eye, hanger and picanha) with several sides featuring Benton’s bacon (candied bacon app, Brussels sprouts and bacon, APL’s potatoes carbonara). Will be opening up a couple of Cayuse wines, include the 2013 WW mag. #awesome
Noice!! If you can, please post impressions on the 2013 WW Mag!
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Re: Another Flannery PSA

#184 Post by Mich@el Ch@ng » January 24th, 2020, 11:15 am

I made a prime picahna yesterday (not flannery, mine are still in the freezer) using reverse sear; salt + scored the fat for an hour at room temp, oven at 200F till 132F (about 2.5 - 3 hours) then an hour of rest followed by sear on screamingly hot skillet. It turned out fantastic, although the fat wasn't rendered as well as it would be over an open flame.

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Re: Another Flannery PSA

#185 Post by Joe Chanley » January 24th, 2020, 12:52 pm

Mich@el Ch@ng wrote:
January 24th, 2020, 11:15 am
I made a prime picahna yesterday (not flannery, mine are still in the freezer) using reverse sear; salt + scored the fat for an hour at room temp, oven at 200F till 132F (about 2.5 - 3 hours) then an hour of rest followed by sear on screamingly hot skillet. It turned out fantastic, although the fat wasn't rendered as well as it would be over an open flame.
Thanks Michael, glad to have a template to follow...

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Re: Another Flannery PSA

#186 Post by Anton D » January 24th, 2020, 1:25 pm

Mich@el Ch@ng wrote:
January 24th, 2020, 11:15 am
I made a prime picahna yesterday (not flannery, mine are still in the freezer) using reverse sear; salt + scored the fat for an hour at room temp, oven at 200F till 132F (about 2.5 - 3 hours) then an hour of rest followed by sear on screamingly hot skillet. It turned out fantastic, although the fat wasn't rendered as well as it would be over an open flame.
We have faced the same issue with "getting the fat right."

We did a season with salt and pepper and the let it sit out in the fridge overnight, the sous vided to 128 and then tried a mo fo sear, 30 seconds on the lean side and then 5 minutes with the fat side sitting in an f-hot cast iron skillet. We could have gone longer as the meat only went up 1 degree!

The meat flavor is just fantastic, I think it works out pretty well.

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Re: Another Flannery PSA

#187 Post by Andrew Kotowski » January 24th, 2020, 1:40 pm

I saw this pop back up as active and got all excited about another sale. I need some more damn hanger steaks!!!

BTW - do they sell tri-tips? I'd give a big toe to score a freezer full of tri-tips with a thin fat cap still on them.
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Re: Another Flannery PSA

#188 Post by Mich@el Ch@ng » January 24th, 2020, 1:57 pm

I did it the way that video showed and cut into steaks with the grain; I think maybe searing for a longer period of the time prior to cutting might be nice and maybe a little quick sear on the sides.

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Re: Another Flannery PSA

#189 Post by Andrew Kotowski » 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.
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Re: Another Flannery PSA

#190 Post by Mich@el Ch@ng » February 8th, 2020, 7:55 pm

I’ve made it both ways and like the roast way better. I’ll try rotisserieing one over mesquite once the weather is nicer though.

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Re: Another Flannery PSA

#191 Post by Derek P » February 9th, 2020, 7:27 am

Cooked 2 Rudds from the Berserker day offering yesterday, and they turned out just as good as I remember the regular strips, with what I think was a bit more flavor.

Thawed from frozen, brought up to 120F on indirect heat, and finished off with 45 sec on each side in the Beefer. Probably would pull off at 115-ish next time for my taste (rarer side of medium rare.)

These are my favorite to date, so much flavor and so tender. Can't wait to try the Ribeyes from the offering as well!
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Re: Another Flannery PSA

#192 Post by Glenn L e v i n e » February 9th, 2020, 7:51 am

Rudd is just a delicious steak.
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Re: Another Flannery PSA

#193 Post by Scott Brunson » February 9th, 2020, 7:52 am

Derek P wrote:
February 9th, 2020, 7:27 am
Cooked 2 Rudds from the Berserker day offering yesterday, and they turned out just as good as I remember the regular strips, with what I think was a bit more flavor.

Thawed from frozen, brought up to 120F on indirect heat, and finished off with 45 sec on each side in the Beefer. Probably would pull off at 115-ish next time for my taste (rarer side of medium rare.)

These are my favorite to date, so much flavor and so tender. Can't wait to try the Ribeyes from the offering as well!
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We did Ribeye last night.
Seasoned and refrigerated on a rack for 24 hours.
I usually cook them sous vide and then sear on a crazy hot grill, but last night I let it sit on the counter to bring to room temp, and then grilled over charcoal on the Weber.
Fantastic!
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

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Rick Bollig
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Re: Another Flannery PSA

#194 Post by Rick Bollig » February 9th, 2020, 8:40 am

Scott Brunson wrote:
February 9th, 2020, 7:52 am
Derek P wrote:
February 9th, 2020, 7:27 am
Cooked 2 Rudds from the Berserker day offering yesterday, and they turned out just as good as I remember the regular strips, with what I think was a bit more flavor.

Thawed from frozen, brought up to 120F on indirect heat, and finished off with 45 sec on each side in the Beefer. Probably would pull off at 115-ish next time for my taste (rarer side of medium rare.)

These are my favorite to date, so much flavor and so tender. Can't wait to try the Ribeyes from the offering as well!
champagne.gif
We did Ribeye last night.
Seasoned and refrigerated on a rack for 24 hours.
I usually cook them sous vide and then sear on a crazy hot grill, but last night I let it sit on the counter to bring to room temp, and then grilled over charcoal on the Weber.
Fantastic!
Yeah, I also did a ribeye the other night. Sous vide to 129, then quick sear on sizzling cast iron, delicious.

AlexS
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Re: Another Flannery PSA

#195 Post by AlexS » February 9th, 2020, 9:13 am

Derek P wrote:
February 9th, 2020, 7:27 am
Cooked 2 Rudds from the Berserker day offering yesterday, and they turned out just as good as I remember the regular strips, with what I think was a bit more flavor.

Thawed from frozen, brought up to 120F on indirect heat, and finished off with 45 sec on each side in the Beefer. Probably would pull off at 115-ish next time for my taste (rarer side of medium rare.)

These are my favorite to date, so much flavor and so tender. Can't wait to try the Ribeyes from the offering as well!
Glenn L e v i n e wrote:
February 9th, 2020, 7:51 am
Rudd is just a delicious steak.
I think the Rudd might be the best strip from Flannery I've ever had, was unbelievably flavorful and delicious.
s t e w @ r t

Tom G l a s g o w
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Re: Another Flannery PSA

#196 Post by Tom G l a s g o w » February 9th, 2020, 12:48 pm

Another email offer for filets and petite NY strips, 25% off. The discount isn’t being applied if the website for the filets.

Mich@el Ch@ng
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Re: Another Flannery PSA

#197 Post by Mich@el Ch@ng » February 9th, 2020, 1:10 pm

Got a few petite filets and another picahna

Tom G l a s g o w
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Re: Another Flannery PSA

#198 Post by Tom G l a s g o w » February 9th, 2020, 1:31 pm

Mich@el Ch@ng wrote:
February 9th, 2020, 1:10 pm
Got a few petite filets and another picahna
Did you get the sale price?

Mich@el Ch@ng
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Re: Another Flannery PSA

#199 Post by Mich@el Ch@ng » February 9th, 2020, 1:37 pm

Tom G l a s g o w wrote:
February 9th, 2020, 1:31 pm
Mich@el Ch@ng wrote:
February 9th, 2020, 1:10 pm
Got a few petite filets and another picahna
Did you get the sale price?
Sorry I meant petite nys

b. c@stner
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Re: Another Flannery PSA

#200 Post by b. c@stner » February 9th, 2020, 2:46 pm

Tom G l a s g o w wrote:
February 9th, 2020, 1:31 pm
Mich@el Ch@ng wrote:
February 9th, 2020, 1:10 pm
Got a few petite filets and another picahna
Did you get the sale price?
Sale price now showing on the filet
b 0 b

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