Another Flannery PSA

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Andrew Kotowski
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Re: Another Flannery PSA

#251 Post by Andrew Kotowski » April 17th, 2020, 8:22 pm

Mich@el Ch@ng wrote:
April 17th, 2020, 8:04 pm
How have you guys been making hangers? I’ve mostly been sous vide then searing which has been nice. Trying a stir fry tomm.
Nooooooooo! It’s the easiest grill ever! Hot fire, grill direct, turn semi-frequently. Check out the steak porn thread, possibly a page or two back here. Or, below :)
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Re: Another Flannery PSA

#252 Post by Mich@el Ch@ng » April 17th, 2020, 8:27 pm

No grill atm so not an option; my outdoor kitchen build was gonna happen mid/late March but we all know how that’s gone...

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Re: Another Flannery PSA

#253 Post by AlexS » April 18th, 2020, 8:48 am

I've done many a Flannery hanger indoors with the reverse sear method, they do surprisingly well on the cast iron with little to no oil. Awesome for steak tacos too.
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Re: Another Flannery PSA

#254 Post by Mich@el Ch@ng » April 18th, 2020, 9:21 am

I've liked the ones i've made so far with sous vide. Gonna try something a little different today.

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Re: Another Flannery PSA

#255 Post by J. Rock » April 19th, 2020, 8:51 am

What's everyone's experience with the mismatched cuts? Are they so different that they are hard to cook evenly at the same time? Is there a big difference between the Midwestern and CA cuts?
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Re: Another Flannery PSA

#256 Post by Mich@el Ch@ng » April 19th, 2020, 8:59 am

They've been good, at least the ones I've had have.

I made a chinese beef/broccoli stir fry with some midwestern hangers last night. It was delicious. I'm not sure it's the best use of the steak but it was certainly very tasty. That might be a good one to make with mismatched ribeye or something.

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Re: Another Flannery PSA

#257 Post by ClarkstonMark » April 19th, 2020, 2:03 pm

J. Rock wrote:
April 19th, 2020, 8:51 am
What's everyone's experience with the mismatched cuts? Are they so different that they are hard to cook evenly at the same time? Is there a big difference between the Midwestern and CA cuts?
made the mistake of ordering Midwestern Ribeye with my hangers a couple weeks ago ... I love a big cap, and this MW ribeye barely had a cap at all, like 1/4 in by less then 2in ... then I read the description and realized I should have ordered the Cali, or at least called the order in and asked for a ribeye with a large cap
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Re: Another Flannery PSA

#258 Post by Siun o'Connell » April 19th, 2020, 3:42 pm

J. Rock wrote:
April 19th, 2020, 8:51 am
What's everyone's experience with the mismatched cuts? Are they so different that they are hard to cook evenly at the same time? Is there a big difference between the Midwestern and CA cuts?
I’ve ordered mismatched a bunch and find them great ... the variation has not been that big and the flavor is all there.

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Re: Another Flannery PSA

#259 Post by Brian Tuite » April 19th, 2020, 7:11 pm

Mich@el Ch@ng wrote:
April 17th, 2020, 8:04 pm
How have you guys been making hangers? I’ve mostly been sous vide then searing which has been nice. Trying a stir fry tomm.
I always grill them. Asian marinade for an hour then turn often over hot coals until charred then indirect basting with marinade and turning often. Half way between rare and med-rare is my sweet spot. I’ve done this, rested then sliced and tossed into a stir fry using the marinade and some corn starch to create a sticky sauce.
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Re: Another Flannery PSA

#260 Post by Joe Chanley » April 20th, 2020, 7:21 am

i'm with andrew, direct heat on the grill with frequent turning....nice char, quick turnaround, hard to f up.

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Re: Another Flannery PSA

#261 Post by Chris Blum » April 21st, 2020, 8:57 am

Thinking of doing picanha cut and rolled onto skewers for the grill Wednesday.
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Re: Another Flannery PSA

#262 Post by Brian S t o t t e r » April 25th, 2020, 7:24 am

Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
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Re: Another Flannery PSA

#263 Post by Tom G l a s g o w » April 25th, 2020, 7:34 am

Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
That’s the way we cook ours and it’s one of the Flannery cooking recommendations. We don’t have a grill and I’m not crazy about sous vide and steak, although NY Strips would yield the best results. Flannery recommends timing based on thickness, see the cooking section on their website. Enjoy.

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Re: Another Flannery PSA

#264 Post by Brian S t o t t e r » April 25th, 2020, 7:49 am

Tom G l a s g o w wrote:
April 25th, 2020, 7:34 am
Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
That’s the way we cook ours and it’s one of the Flannery cooking recommendations. We don’t have a grill and I’m not crazy about sous vide and steak, although NY Strips would yield the best results. Flannery recommends timing based on thickness, see the cooking section on their website. Enjoy.
Thanks Tom, didn’t realize they had extended cooking instructions beyond the product page. What level of doneness does this usually yield? We like our steaks medium/medium rare.
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Re: Another Flannery PSA

#265 Post by AlexS » April 25th, 2020, 8:14 am

Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
This is a good method but if you're particular about doneness I personally find the reverse sear method to be more controllable. Reverse sear means putting the steak on a wire rack in the oven at 225-250F for about a minute per ounce or until the internal temp come up to where you want it (something instant like a Thermapen is great for this). At that point, you simply sear off the steak on an extremely hot cast iron, rest and serve.
s t e w @ r t

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Re: Another Flannery PSA

#266 Post by Brian Tuite » April 25th, 2020, 8:17 am

AlexS wrote:
April 25th, 2020, 8:14 am
Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
This is a good method but if you're particular about doneness I personally find the reverse sear method to be more controllable. Reverse sear means putting the steak on a wire rack in the oven at 225-250F for about a minute per ounce or until the internal temp come up to where you want it (something instant like a Thermapen is great for this). At that point, you simply sear off the steak on an extremely hot cast iron, rest and serve.
^this^

The Flannery New Yorks don’t take well to a grill and tend to dry out. Best reverse searing.
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Re: Another Flannery PSA

#267 Post by AlexS » April 25th, 2020, 8:21 am

Brian Tuite wrote:
April 25th, 2020, 8:17 am
AlexS wrote:
April 25th, 2020, 8:14 am
Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
This is a good method but if you're particular about doneness I personally find the reverse sear method to be more controllable. Reverse sear means putting the steak on a wire rack in the oven at 225-250F for about a minute per ounce or until the internal temp come up to where you want it (something instant like a Thermapen is great for this). At that point, you simply sear off the steak on an extremely hot cast iron, rest and serve.
^this^

The Flannery New Yorks don’t take well to a grill and tend to dry out. Best reverse searing.
Yup and they're really best served at medium-rare to rare temps, imo. That said, I really love Flannery ribeyes cooked more in the medium to medium-rare range so the fat renders a bit more - that's where the sear first and into oven method works just as well, imho.
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Re: Another Flannery PSA

#268 Post by Tom G l a s g o w » April 25th, 2020, 8:48 am

Brian S t o t t e r wrote:
April 25th, 2020, 7:49 am
Tom G l a s g o w wrote:
April 25th, 2020, 7:34 am
Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
That’s the way we cook ours and it’s one of the Flannery cooking recommendations. We don’t have a grill and I’m not crazy about sous vide and steak, although NY Strips would yield the best results. Flannery recommends timing based on thickness, see the cooking section on their website. Enjoy.
Thanks Tom, didn’t realize they had extended cooking instructions beyond the product page. What level of doneness does this usually yield? We like our steaks medium/medium rare.
I use an instant read thermometer and pull at 130 or so. Results look more like rare to me. My steaks are defrosted via water bath and start out colder than the your steaks likely will.

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Re: Another Flannery PSA

#269 Post by David K o l i n » April 25th, 2020, 11:06 am

AlexS wrote:
April 25th, 2020, 8:14 am
Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
This is a good method but if you're particular about doneness I personally find the reverse sear method to be more controllable. Reverse sear means putting the steak on a wire rack in the oven at 225-250F for about a minute per ounce or until the internal temp come up to where you want it (something instant like a Thermapen is great for this). At that point, you simply sear off the steak on an extremely hot cast iron, rest and serve.
One of the best parts of the reverse dear to me is that you don’t have to rest the steak after searing. Dive in!

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Re: Another Flannery PSA

#270 Post by Brian S t o t t e r » April 25th, 2020, 5:35 pm

I made Flannery NY strips tonight with the stove top/oven finish method. I’m now embarrassed to have eaten Omaha Steaks up until now when cooking at home. The Flannery was excellent! Paired well with a 2011 EMH Black Cat. A true WB meal :)
9303314F-E69C-4B89-90AD-606FCD25DC3C.jpeg
87D755EB-CDBA-45DF-80D7-8733C77E05FF.jpeg
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Re: Another Flannery PSA

#271 Post by Tom G l a s g o w » April 25th, 2020, 6:20 pm

Brian S t o t t e r wrote:
April 25th, 2020, 5:35 pm
I made Flannery NY strips tonight with the stove top/oven finish method. I’m now embarrassed to have eaten Omaha Steaks up until now when cooking at home. The Flannery was excellent! Paired well with a 2011 EMH Black Cat. A true WB meal :)9303314F-E69C-4B89-90AD-606FCD25DC3C.jpeg
87D755EB-CDBA-45DF-80D7-8733C77E05FF.jpeg
Looks good and the garlic is a nice touch.

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Re: Another Flannery PSA

#272 Post by cjsavino » April 28th, 2020, 2:42 pm

California reserve trip-tip’s on sale, 20% off
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Re: Another Flannery PSA

#273 Post by Scott Brunson » April 28th, 2020, 5:06 pm

cjsavino wrote:
April 28th, 2020, 2:42 pm
California reserve trip-tip’s on sale, 20% off
Dude...
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Re: Another Flannery PSA

#274 Post by AlexS » April 28th, 2020, 5:51 pm

cjsavino wrote:
April 28th, 2020, 2:42 pm
California reserve trip-tip’s on sale, 20% off
Word.

Ordered 2.
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Re: Another Flannery PSA

#275 Post by Scott Watkins » April 28th, 2020, 6:12 pm

AlexS wrote:
April 28th, 2020, 5:51 pm
cjsavino wrote:
April 28th, 2020, 2:42 pm
California reserve trip-tip’s on sale, 20% off
Word.

Ordered 2.
Just ordered more of the fantastic pork chops. Well damn in for some tri-tips thanks!
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Re: Another Flannery PSA

#276 Post by Sean_S » April 28th, 2020, 6:16 pm

Brian S t o t t e r wrote:
April 25th, 2020, 5:35 pm
I made Flannery NY strips tonight with the stove top/oven finish method. I’m now embarrassed to have eaten Omaha Steaks up until now when cooking at home. The Flannery was excellent! Paired well with a 2011 EMH Black Cat. A true WB meal :)9303314F-E69C-4B89-90AD-606FCD25DC3C.jpeg
87D755EB-CDBA-45DF-80D7-8733C77E05FF.jpeg
Awesome Brian. Wait till you try the hangers.....
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Re: Another Flannery PSA

#277 Post by Mich@el Ch@ng » April 28th, 2020, 8:33 pm

Got a bunch; anyone have any good recipe for Santa Maria style tri tip?

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Re: Another Flannery PSA

#278 Post by Brian Tuite » April 28th, 2020, 8:38 pm

Mich@el Ch@ng wrote:
April 28th, 2020, 8:33 pm
Got a bunch; anyone have any good recipe for Santa Maria style tri tip?
Cook over oak, use lots if this...
FA903496-9A04-4708-8714-1D61CF3C2EE1.jpeg
Order this too! It’s not authentic Santa Maria tri-tip without Pinquito beans.
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Re: Another Flannery PSA

#279 Post by dteng » April 28th, 2020, 8:49 pm

cjsavino wrote:
April 28th, 2020, 2:42 pm
California reserve trip-tip’s on sale, 20% off
Sigh.
I put a hold on wine buying for now.
But Flannery tri tip?!
This is considered essential... 😅

So I generally SV tri tip and finish on grill...
Are these treated different coming from Flannery?
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Re: Another Flannery PSA

#280 Post by Brian Tuite » April 29th, 2020, 8:14 pm

Hangers
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Re: Another Flannery PSA

#281 Post by Alan Rath » April 29th, 2020, 8:20 pm

Brian Tuite wrote:
April 25th, 2020, 8:17 am
AlexS wrote:
April 25th, 2020, 8:14 am
Brian S t o t t e r wrote:
April 25th, 2020, 7:24 am
Hey all!

Just got our first Flannery order yesterday. Planning to make the 12 oz. NY strips tonight. We don't have a sous vide device or grill, and usually I prepare the steaks with a sear in a cast iron pan first and then put the pan in the oven. Any tips for how I should prepare these?
This is a good method but if you're particular about doneness I personally find the reverse sear method to be more controllable. Reverse sear means putting the steak on a wire rack in the oven at 225-250F for about a minute per ounce or until the internal temp come up to where you want it (something instant like a Thermapen is great for this). At that point, you simply sear off the steak on an extremely hot cast iron, rest and serve.
^this^

The Flannery New Yorks don’t take well to a grill and tend to dry out. Best reverse searing.
I’ve been doing reverse sear on my grill by having just one burner on low, cook to about 100-110 with steaks away from heat, then fire up all the burners and sear to finish.
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Re: Another Flannery PSA

#282 Post by dteng » May 1st, 2020, 10:19 am

Soooooo...
Any tips on cooking this Flannery tri tip?
I usually sous vide Costco tri tip, then finish on the grill, but not sure if this grills differently.

Side note - Manresa’s take out menu tomorrow is Flannery ribeye for two!
Dan

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Re: Another Flannery PSA

#283 Post by Tom G l a s g o w » May 1st, 2020, 10:25 am

dteng wrote:
May 1st, 2020, 10:19 am
Soooooo...
Any tips on cooking this Flannery tri tip?
I usually sous vide Costco tri tip, then finish on the grill, but not sure if this grills differently.

Side note - Manresa’s take out menu tomorrow is Flannery ribeye for two!
I could use cooking advice for indoors, I don’t have a grill.

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Re: Another Flannery PSA

#284 Post by cjsavino » May 1st, 2020, 11:14 am

Tom G l a s g o w wrote:
May 1st, 2020, 10:25 am
dteng wrote:
May 1st, 2020, 10:19 am
Soooooo...
Any tips on cooking this Flannery tri tip?
I usually sous vide Costco tri tip, then finish on the grill, but not sure if this grills differently.

Side note - Manresa’s take out menu tomorrow is Flannery ribeye for two!
I could use cooking advice for indoors, I don’t have a grill.
Do a reverse sear, low in the oven till 110-115 internal temp, then sear in a hot pan or remove from the oven, set oven on broil and return it under the broiler, flipping over once browned. Let rest, the carve.
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Re: Another Flannery PSA

#285 Post by Scott Watkins » May 1st, 2020, 11:23 am

dteng wrote:
May 1st, 2020, 10:19 am
Soooooo...
Any tips on cooking this Flannery tri tip?
I usually sous vide Costco tri tip, then finish on the grill, but not sure if this grills differently.

Side note - Manresa’s take out menu tomorrow is Flannery ribeye for two!
Usually my tri tips go into a bag and marinate overnight in a can of beer, a cup of soy sauce and a bunch of garlic, throw in on the grill.
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Re: Another Flannery PSA

#286 Post by Tom G l a s g o w » May 1st, 2020, 11:36 am

cjsavino wrote:
May 1st, 2020, 11:14 am
Tom G l a s g o w wrote:
May 1st, 2020, 10:25 am
dteng wrote:
May 1st, 2020, 10:19 am
Soooooo...
Any tips on cooking this Flannery tri tip?
I usually sous vide Costco tri tip, then finish on the grill, but not sure if this grills differently.

Side note - Manresa’s take out menu tomorrow is Flannery ribeye for two!
I could use cooking advice for indoors, I don’t have a grill.
Do a reverse sear, low in the oven till 110-115 internal temp, then sear in a hot pan or remove from the oven, set oven on broil and return it under the broiler, flipping over once browned. Let rest, the carve.
Thanks, I’ll check back with results. Order goes out next week.

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dteng
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Re: Another Flannery PSA

#287 Post by dteng » May 1st, 2020, 1:02 pm

So I guess no difference in cooking Flannery tri tips versus others...
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Brian Tuite
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Re: Another Flannery PSA

#288 Post by Brian Tuite » May 1st, 2020, 1:58 pm

dteng wrote:
May 1st, 2020, 1:02 pm
So I guess no difference in cooking Flannery tri tips versus others...
Flannery has less moisture so they cook faster. Be careful.
Last edited by Brian Tuite on May 1st, 2020, 2:21 pm, edited 1 time in total.
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Mich@el Ch@ng
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Re: Another Flannery PSA

#289 Post by Mich@el Ch@ng » May 1st, 2020, 2:02 pm

I’m gonna try a reverse sear with the Santa Maria dry rub Brian suggested

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Re: Another Flannery PSA

#290 Post by cjsavino » May 1st, 2020, 4:15 pm

Got my 3 lbs tri tips today, look fantastic. On the menu soon
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Re: Another Flannery PSA

#291 Post by Mich@el Ch@ng » May 1st, 2020, 4:26 pm

Did hangers tonight, delicious

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Re: Another Flannery PSA

#292 Post by TGigante » May 1st, 2020, 4:32 pm

cjsavino wrote:
May 1st, 2020, 4:15 pm
Got my 3 lbs tri tips today, look fantastic. On the menu soon
Chris
What was the shipping cost to NJ?
Cheers,
Tony

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Re: Another Flannery PSA

#293 Post by cjsavino » May 1st, 2020, 4:53 pm

TGigante wrote:
May 1st, 2020, 4:32 pm
cjsavino wrote:
May 1st, 2020, 4:15 pm
Got my 3 lbs tri tips today, look fantastic. On the menu soon
Chris
What was the shipping cost to NJ?
$30 for 4 three pound, 2nd day delivery
Chris
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Re: Another Flannery PSA

#294 Post by Tom G l a s g o w » May 1st, 2020, 5:20 pm

cjsavino wrote:
May 1st, 2020, 4:53 pm
TGigante wrote:
May 1st, 2020, 4:32 pm
cjsavino wrote:
May 1st, 2020, 4:15 pm
Got my 3 lbs tri tips today, look fantastic. On the menu soon
Chris
What was the shipping cost to NJ?
$30 for 4 three pound, 2nd day delivery
One tri tip and that’s it? Watch the news meat is in short supply!

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Re: Another Flannery PSA

#295 Post by T Welch » May 1st, 2020, 5:21 pm

Tom G l a s g o w wrote:
May 1st, 2020, 5:20 pm
cjsavino wrote:
May 1st, 2020, 4:53 pm
TGigante wrote:
May 1st, 2020, 4:32 pm


Chris
What was the shipping cost to NJ?
$30 for 4 three pound, 2nd day delivery
One tri tip and that’s it? Watch the news meat is in short supply!
I think he got 4 of them.
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Re: Another Flannery PSA

#296 Post by cjsavino » May 1st, 2020, 5:30 pm

T Welch wrote:
May 1st, 2020, 5:21 pm
Tom G l a s g o w wrote:
May 1st, 2020, 5:20 pm
cjsavino wrote:
May 1st, 2020, 4:53 pm


$30 for 4 three pound, 2nd day delivery
One tri tip and that’s it? Watch the news meat is in short supply!
I think he got 4 of them.
Yes, four, three pound tritips
Chris
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Chuck Miller
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Re: Another Flannery PSA

#297 Post by Chuck Miller » May 1st, 2020, 5:32 pm

Brian Tuite wrote:
May 1st, 2020, 1:58 pm
dteng wrote:
May 1st, 2020, 1:02 pm
So I guess no difference in cooking Flannery tri tips versus others...
Flannery has less moisture so they cook faster. Be careful.
The tri tip is not dry aged, so I don’t see why it would have less moisture. It is prime vs. your typical supermarket cut.
Chuck Miller

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

#298 Post by Tom G l a s g o w » May 1st, 2020, 5:33 pm

cjsavino wrote:
May 1st, 2020, 5:30 pm
T Welch wrote:
May 1st, 2020, 5:21 pm
Tom G l a s g o w wrote:
May 1st, 2020, 5:20 pm

One tri tip and that’s it? Watch the news meat is in short supply!
I think he got 4 of them.
Yes, four, three pound tritips
Good work, I got two and a bunch of mismatched filet and N.Y.

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Re: Another Flannery PSA

#299 Post by TGigante » May 1st, 2020, 5:34 pm

cjsavino wrote:
May 1st, 2020, 4:53 pm
TGigante wrote:
May 1st, 2020, 4:32 pm
cjsavino wrote:
May 1st, 2020, 4:15 pm
Got my 3 lbs tri tips today, look fantastic. On the menu soon
Chris
What was the shipping cost to NJ?
Thanks Chris

$30 for 4 three pound, 2nd day delivery
Cheers,
Tony

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Re: Another Flannery PSA

#300 Post by Phil Smith » May 2nd, 2020, 11:58 am

Did the tri tip last night. Just salt, pepper, and a drizzle of olive oil. Managed to overdo it a bit and end up with around medium, but still a spectacular cut of meat

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