Another Flannery PSA

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Brian Tuite
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Re: Another Flannery PSA

#351 Post by Brian Tuite » May 12th, 2020, 6:16 am

Tom G l a s g o w wrote:
May 11th, 2020, 6:13 pm
Brian Tuite wrote:
May 11th, 2020, 8:15 am
Tom G l a s g o w wrote:
May 10th, 2020, 3:18 pm

This is what I feared our favorite purveyors get wiped out by hoarders like us.
Had a good tri tip, followed Michael’s prep combined with Brian’s recommendation on the pinquito beans from Susie Q. Served with O&F ‘18 Bedrock.
Makes a lot of beans doesn’t it? I like to cook them at least 4hrs to get the correct tenderness.
Yes, lots of beans. I’ll take your cooking time recommendation, I was a little short of time on the bean cooking. I didn’t go crazy on the steak seasoning, but even so adds a nice flavor.
When it’s grilled the extra seasoning doesn’t overpower it. Hit it with the mix and let it stand at room temp for a couple hours.
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Re: Another Flannery PSA

#352 Post by Scott Brunson » May 14th, 2020, 5:38 am

I LOVE THE hangers; latest order arrives tomorrow.
Tous les chemins mènent à la Bourgogne!
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Brian S t o t t e r
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Re: Another Flannery PSA

#353 Post by Brian S t o t t e r » May 14th, 2020, 10:38 am

Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
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2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
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Andrew Kotowski
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Re: Another Flannery PSA

#354 Post by Andrew Kotowski » May 14th, 2020, 10:42 am

Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I usually use salt, a little bit of granulated garlic and pepper. The Flannery rib-eyes are pretty heavily dry-aged, so I try an avoid adding too much additional flavor, given you're paying for that aged/nutty flavor (and it's great!)... but that's just me champagne.gif
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Re: Another Flannery PSA

#355 Post by Brian S t o t t e r » May 14th, 2020, 10:49 am

Andrew Kotowski wrote:
May 14th, 2020, 10:42 am
Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I usually use salt, a little bit of granulated garlic and pepper. The Flannery rib-eyes are pretty heavily dry-aged, so I try an avoid adding too much additional flavor, given you're paying for that aged/nutty flavor (and it's great!)... but that's just me champagne.gif
All I needed to hear, thanks!
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#356 Post by Jeff_M. » May 14th, 2020, 11:28 am

Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I like to dry brine in advance, morning of or night before and then I just lightly use straight black pepper and nothing else on the steaks. Some of my buddies have salt blocks they BBQ steaks on. Might try that down the road.
Jeff M 0 l l

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Re: Another Flannery PSA

#357 Post by Brian S t o t t e r » May 14th, 2020, 12:42 pm

Jeff_M. wrote:
May 14th, 2020, 11:28 am
Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I like to dry brine in advance, morning of or night before and then I just lightly use straight black pepper and nothing else on the steaks. Some of my buddies have salt blocks they BBQ steaks on. Might try that down the road.
Thanks. I typically dry brine, but usually only within a couple hours before setting the steaks on, then black pepper. Does doing it the night before make much difference? The salt blocks sound interesting.
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#358 Post by Jeff_M. » May 14th, 2020, 12:44 pm

Brian S t o t t e r wrote:
May 14th, 2020, 12:42 pm
Jeff_M. wrote:
May 14th, 2020, 11:28 am
Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I like to dry brine in advance, morning of or night before and then I just lightly use straight black pepper and nothing else on the steaks. Some of my buddies have salt blocks they BBQ steaks on. Might try that down the road.
Thanks. I typically dry brine, but usually only within a couple hours before setting the steaks on, then black pepper. Does doing it the night before make much difference? The salt blocks sound interesting.
I feel like it pulls a lot of good moisture and absorbs in the meat a lot better. I dry brine hardcore when using my smoker. 24-36 hours, sometimes longer depending on what I am cooking.
Jeff M 0 l l

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Re: Another Flannery PSA

#359 Post by Michael Sopher » May 14th, 2020, 1:39 pm

Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I salt before cooking (hours but not overnight) any other spices go on after cooking... and a fan of the oven at 250 to 105 - 110 degrees internal temp (for medium rare) and then pan finish... the reverse sear.

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Re: Another Flannery PSA

#360 Post by Brian S t o t t e r » May 14th, 2020, 1:49 pm

Michael Sopher wrote:
May 14th, 2020, 1:39 pm
Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I salt before cooking (hours but not overnight) any other spices go on after cooking... and a fan of the oven at 250 to 105 - 110 degrees internal temp (for medium rare) and then pan finish... the reverse sear.
I don't have a thermometer on hand right now. How long do you typically leave it in the oven before the pan finish? The ribeye cut is about 1.5" thick.
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#361 Post by David K o l i n » May 14th, 2020, 2:04 pm

Last night’s hangar
F1AFAD38-EBF2-4921-B3A3-5A0451653419.jpeg

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Re: Another Flannery PSA

#362 Post by Betty C » May 14th, 2020, 3:44 pm

Brian S t o t t e r wrote:
May 14th, 2020, 12:42 pm
Jeff_M. wrote:
May 14th, 2020, 11:28 am
Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I like to dry brine in advance, morning of or night before and then I just lightly use straight black pepper and nothing else on the steaks. Some of my buddies have salt blocks they BBQ steaks on. Might try that down the road.
Thanks. I typically dry brine, but usually only within a couple hours before setting the steaks on, then black pepper. Does doing it the night before make much difference? The salt blocks sound interesting.
I find that the dry overnight brine makes for a better crust when doing the reverse sear. I use Kosher salt and put it in the oven at 225 until the internal temp hits about 120 for medium rare. I add pepper before serving so that it doesn’t burn when I sear the steak.

I used to add a pat of butter during the sear, but frankly the difference was so subtle that I no longer bother. The dry aged funk is the real star of the show.
Ch00

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Re: Another Flannery PSA

#363 Post by Michael Sopher » May 14th, 2020, 4:11 pm

Brian S t o t t e r wrote:
May 14th, 2020, 1:49 pm
Michael Sopher wrote:
May 14th, 2020, 1:39 pm
Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I salt before cooking (hours but not overnight) any other spices go on after cooking... and a fan of the oven at 250 to 105 - 110 degrees internal temp (for medium rare) and then pan finish... the reverse sear.
I don't have a thermometer on hand right now. How long do you typically leave it in the oven before the pan finish? The ribeye cut is about 1.5" thick.
I would not hazard a guess... usually about the time it takes to have a glass of wine (liberal pour)... 20 - 30 min but that is way too wide a gap to guesstimate. I think a remote thermometer is a necessary piece to cook it this way.

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Re: Another Flannery PSA

#364 Post by Brian S t o t t e r » May 14th, 2020, 4:24 pm

Well either way, for now I’m going to cook them the way I usually do. They look and smell wonderful, can’t wait to eat!
DF9D5B3F-A1F6-4842-82BC-EC2C746BCF82.jpeg
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#365 Post by Brian S t o t t e r » May 14th, 2020, 5:13 pm

Just cooked some Flannery dry aged ribeyes. Pan sear and oven finish. Threw on a rub of minced garlic and rosemary and some salt/black pepper about 4 hours before cooking. This was delicious. The intensity of the meat flavor and balance of the rosemary with the nutty/mushroom aged flavors from the steak was outstanding.
9A16E349-1F79-48CE-9DA5-AB71BE4DCB08.jpeg
A546F747-EE8D-42E8-B9E5-D2CFDD94A67D.jpeg
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#366 Post by TGigante » May 14th, 2020, 5:21 pm

Brian S t o t t e r wrote:
May 14th, 2020, 5:13 pm
Just cooked some Flannery dry aged ribeyes. Pan sear and oven finish. Threw on a rub of minced garlic and rosemary and some salt/black pepper about 4 hours before cooking. This was delicious. The intensity of the meat flavor and balance of the rosemary with the nutty/mushroom aged flavors from the steak was outstanding.

9A16E349-1F79-48CE-9DA5-AB71BE4DCB08.jpeg

A546F747-EE8D-42E8-B9E5-D2CFDD94A67D.jpeg
Looks great Brian

More times than not, I sear 1st in cast iron and finish in 500 oven

Have not tried reverse sear yet
Cheers,
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Re: Another Flannery PSA

#367 Post by P Turk » May 14th, 2020, 5:36 pm

Brian S t o t t e r wrote:
May 14th, 2020, 5:13 pm
Just cooked some Flannery dry aged ribeyes. Pan sear and oven finish. Threw on a rub of minced garlic and rosemary and some salt/black pepper about 4 hours before cooking. This was delicious. The intensity of the meat flavor and balance of the rosemary with the nutty/mushroom aged flavors from the steak was outstanding.

9A16E349-1F79-48CE-9DA5-AB71BE4DCB08.jpeg

A546F747-EE8D-42E8-B9E5-D2CFDD94A67D.jpeg
Yum ... what wine did you pair with it?

Can’t wait for a nice evening to fire up the Weber to grill some Flanneries ... ribeye, NY, or hangers (1st timer)?
Phil

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Re: Another Flannery PSA

#368 Post by Brian S t o t t e r » May 14th, 2020, 5:38 pm

P Turk wrote:
May 14th, 2020, 5:36 pm
Brian S t o t t e r wrote:
May 14th, 2020, 5:13 pm
Just cooked some Flannery dry aged ribeyes. Pan sear and oven finish. Threw on a rub of minced garlic and rosemary and some salt/black pepper about 4 hours before cooking. This was delicious. The intensity of the meat flavor and balance of the rosemary with the nutty/mushroom aged flavors from the steak was outstanding.

9A16E349-1F79-48CE-9DA5-AB71BE4DCB08.jpeg

A546F747-EE8D-42E8-B9E5-D2CFDD94A67D.jpeg
Yum ... what wine did you pair with it?

Can’t wait for a nice evening to fire up the Weber to grill some Flanneries ... ribeye, NY, or hangers (1st timer)?
2014 Bedrock Evangelho

Have had the ribeye and NY strip now. Got some hangers in the freezer. Don’t think you can go wrong with any of them.
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#369 Post by Brian S t o t t e r » May 14th, 2020, 6:55 pm

My parents saw the pics I posted of the ribeyes on social media I cooked and are now looking into buying some Flannery :D
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#370 Post by Michael Sopher » May 14th, 2020, 6:59 pm

Brian S t o t t e r wrote:
May 14th, 2020, 5:38 pm
P Turk wrote:
May 14th, 2020, 5:36 pm
Brian S t o t t e r wrote:
May 14th, 2020, 5:13 pm
Just cooked some Flannery dry aged ribeyes. Pan sear and oven finish. Threw on a rub of minced garlic and rosemary and some salt/black pepper about 4 hours before cooking. This was delicious. The intensity of the meat flavor and balance of the rosemary with the nutty/mushroom aged flavors from the steak was outstanding.

9A16E349-1F79-48CE-9DA5-AB71BE4DCB08.jpeg

A546F747-EE8D-42E8-B9E5-D2CFDD94A67D.jpeg
Yum ... what wine did you pair with it?

Can’t wait for a nice evening to fire up the Weber to grill some Flanneries ... ribeye, NY, or hangers (1st timer)?
2014 Bedrock Evangelho

Have had the ribeye and NY strip now. Got some hangers in the freezer. Don’t think you can go wrong with any of them.
You really can't. I love them all... but those hangers in particular...

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Re: Another Flannery PSA

#371 Post by Brian S t o t t e r » May 14th, 2020, 7:05 pm

Michael Sopher wrote:
May 14th, 2020, 6:59 pm
Brian S t o t t e r wrote:
May 14th, 2020, 5:38 pm
P Turk wrote:
May 14th, 2020, 5:36 pm


Yum ... what wine did you pair with it?

Can’t wait for a nice evening to fire up the Weber to grill some Flanneries ... ribeye, NY, or hangers (1st timer)?
2014 Bedrock Evangelho

Have had the ribeye and NY strip now. Got some hangers in the freezer. Don’t think you can go wrong with any of them.
You really can't. I love them all... but those hangers in particular...
Now you're making me wish I bought more than two with their sale :D
CT: InZinity

2020 contenders for WOTY:
2017 Goodfellow Family Cellars Durant Vineyard Chardonnay
2015 Laherte Frères Champagne Blanc des Blancs Extra Brut Les Grands Crayeres
2001 Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spätlese
2015 Josef Walter Hundsruck Spätburgunder "J"

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Re: Another Flannery PSA

#372 Post by Michael Sopher » May 14th, 2020, 7:12 pm

Brian S t o t t e r wrote:
May 14th, 2020, 7:05 pm
Michael Sopher wrote:
May 14th, 2020, 6:59 pm
Brian S t o t t e r wrote:
May 14th, 2020, 5:38 pm


2014 Bedrock Evangelho

Have had the ribeye and NY strip now. Got some hangers in the freezer. Don’t think you can go wrong with any of them.
You really can't. I love them all... but those hangers in particular...
Now you're making me wish I bought more than two with their sale :D
Amateur... you'll get there. And get yourself the dang thermometer.

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Re: Another Flannery PSA

#373 Post by Mich@el Ch@ng » May 14th, 2020, 7:53 pm

I prefer reverse sear to pan sear oven finish but I’m sure it’s great either way. Hangers here tomorrow.

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Re: Another Flannery PSA

#374 Post by Jeff_M. » May 14th, 2020, 8:09 pm

Brian S t o t t e r wrote:
May 14th, 2020, 1:49 pm
Michael Sopher wrote:
May 14th, 2020, 1:39 pm
Brian S t o t t e r wrote:
May 14th, 2020, 10:38 am
Planning to cook some Flannery ribeyes for the first time. Will be using the pan-sear/oven finish method as I don't have a grill. Should I just salt these ahead of time and cook or anyone use a marinade/rub? I have some fresh rosemary and garlic on hand.
I salt before cooking (hours but not overnight) any other spices go on after cooking... and a fan of the oven at 250 to 105 - 110 degrees internal temp (for medium rare) and then pan finish... the reverse sear.
I don't have a thermometer on hand right now. How long do you typically leave it in the oven before the pan finish? The ribeye cut is about 1.5" thick.
Get a Thermoworks DOT for an oven thermometer. I love their Thermapen for instant temp spot checks on the grill.
Jeff M 0 l l

2020 WOTY Candidates
2007 Yangarra Estate High Sands Grenache
1986 Spottswoode Cabernet
2012 Hartford Court Arrendell Vineyard Pinot Noir

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Re: Another Flannery PSA

#375 Post by David K o l i n » May 14th, 2020, 8:14 pm

I think they are currently having a 20% off sale on one item

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Re: Another Flannery PSA

#376 Post by Jeff_M. » May 14th, 2020, 9:18 pm

Betty C wrote:
May 14th, 2020, 3:44 pm
Brian S t o t t e r wrote:
May 14th, 2020, 12:42 pm
Jeff_M. wrote:
May 14th, 2020, 11:28 am


I like to dry brine in advance, morning of or night before and then I just lightly use straight black pepper and nothing else on the steaks. Some of my buddies have salt blocks they BBQ steaks on. Might try that down the road.
Thanks. I typically dry brine, but usually only within a couple hours before setting the steaks on, then black pepper. Does doing it the night before make much difference? The salt blocks sound interesting.
I find that the dry overnight brine makes for a better crust when doing the reverse sear. I use Kosher salt and put it in the oven at 225 until the internal temp hits about 120 for medium rare. I add pepper before serving so that it doesn’t burn when I sear the steak.

I used to add a pat of butter during the sear, but frankly the difference was so subtle that I no longer bother. The dry aged funk is the real star of the show.
Agree, I only use kosher salt and black pepper. We have some truffle salt we bought in Chianti we sprinkle on after cooking steaks and it’s really good.
Jeff M 0 l l

2020 WOTY Candidates
2007 Yangarra Estate High Sands Grenache
1986 Spottswoode Cabernet
2012 Hartford Court Arrendell Vineyard Pinot Noir

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Re: Another Flannery PSA

#377 Post by David K o l i n » May 14th, 2020, 9:47 pm

Betty C wrote:
May 14th, 2020, 3:44 pm
Brian S t o t t e r wrote:
May 14th, 2020, 12:42 pm
Jeff_M. wrote:
May 14th, 2020, 11:28 am


I like to dry brine in advance, morning of or night before and then I just lightly use straight black pepper and nothing else on the steaks. Some of my buddies have salt blocks they BBQ steaks on. Might try that down the road.
Thanks. I typically dry brine, but usually only within a couple hours before setting the steaks on, then black pepper. Does doing it the night before make much difference? The salt blocks sound interesting.
I find that the dry overnight brine makes for a better crust when doing the reverse sear. I use Kosher salt and put it in the oven at 225 until the internal temp hits about 120 for medium rare. I add pepper before serving so that it doesn’t burn when I sear the steak.

I used to add a pat of butter during the sear, but frankly the difference was so subtle that I no longer bother. The dry aged funk is the real star of the show.
I do butter, garlic, rosemary and thyme at the sear. Love the combo

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Re: Another Flannery PSA

#378 Post by Betty C » May 14th, 2020, 10:06 pm

Jeff_M. wrote:
May 14th, 2020, 9:18 pm
Agree, I only use kosher salt and black pepper. We have some truffle salt we bought in Chianti we sprinkle on after cooking steaks and it’s really good.
Truffle salt on Flannery sounds like a hedonistic delight! [cheers.gif]
David K o l i n wrote:
May 14th, 2020, 9:47 pm
I do butter, garlic, rosemary and thyme at the sear. Love the combo
I am terrible at keeping fresh herbs on hand. I’d probably use them if that weren’t the case.
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Re: Another Flannery PSA

#379 Post by Tom G l a s g o w » May 15th, 2020, 5:40 am

Betty C wrote:
May 14th, 2020, 10:06 pm
Jeff_M. wrote:
May 14th, 2020, 9:18 pm
Agree, I only use kosher salt and black pepper. We have some truffle salt we bought in Chianti we sprinkle on after cooking steaks and it’s really good.
Truffle salt on Flannery sounds like a hedonistic delight! [cheers.gif]
David K o l i n wrote:
May 14th, 2020, 9:47 pm
I do butter, garlic, rosemary and thyme at the sear. Love the combo
I am terrible at keeping fresh herbs on hand. I’d probably use them if that weren’t the case.
This is shocking.

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Re: Another Flannery PSA

#380 Post by Brian Tuite » May 15th, 2020, 6:40 am

Betty C wrote:
May 14th, 2020, 10:06 pm


I am terrible at keeping fresh herbs on hand. I’d probably use them if that weren’t the case.
Plant some. Thyme and Rosemary grow like weeds, plus the smell in the garden is great.
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Re: Another Flannery PSA

#381 Post by Scott Brunson » May 15th, 2020, 10:14 am

Brian Tuite wrote:
May 15th, 2020, 6:40 am
Betty C wrote:
May 14th, 2020, 10:06 pm


I am terrible at keeping fresh herbs on hand. I’d probably use them if that weren’t the case.
Plant some. Thyme and Rosemary grow like weeds, plus the smell in the garden is great.
Basil, chives oregano too

Most herbs really are weeds.
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Re: Another Flannery PSA

#382 Post by Betty C » May 15th, 2020, 11:18 am

The two things that thrive in my yard are aphids and spiders. I also mostly cook Chinese food, so the lack of fresh herbs has not been an issue.
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Re: Another Flannery PSA

#383 Post by Scott Brunson » May 15th, 2020, 12:10 pm

Image
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Re: Another Flannery PSA

#384 Post by Tom G l a s g o w » May 15th, 2020, 12:22 pm

Scott Brunson wrote:
May 15th, 2020, 12:10 pm
Image
Belt and suspenders with shipping in a yeti?

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Re: Another Flannery PSA

#385 Post by Scott Brunson » May 15th, 2020, 12:28 pm

Tom G l a s g o w wrote:
May 15th, 2020, 12:22 pm
Scott Brunson wrote:
May 15th, 2020, 12:10 pm
Image
Belt and suspenders with shipping in a yeti?
[rofl.gif]
The Yeti is there for the next shrimp purchase.
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Re: Another Flannery PSA

#386 Post by Brian Tuite » May 15th, 2020, 2:52 pm

Scott Brunson wrote:
May 15th, 2020, 10:14 am
Brian Tuite wrote:
May 15th, 2020, 6:40 am
Betty C wrote:
May 14th, 2020, 10:06 pm


I am terrible at keeping fresh herbs on hand. I’d probably use them if that weren’t the case.
Plant some. Thyme and Rosemary grow like weeds, plus the smell in the garden is great.
Basil, chives oregano too

Most herbs really are weeds.
I grow those as well, I was thinking standard meat seasoning herbs.
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Re: Another Flannery PSA

#387 Post by Brian G r a f s t r o m » May 16th, 2020, 1:20 pm

Have a 9.25lb 4 rib roast. How long should I expect it to take for this sucker to reach ~110 - 115 Internal temp if I roast @ 250 F?

I don't want this to get done early, I also don't want to be serving dinner at 11pm.
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Re: Another Flannery PSA

#388 Post by Brian Tuite » May 16th, 2020, 1:32 pm

Brian G r a f s t r o m wrote:
May 16th, 2020, 1:20 pm
Have a 9.25lb 4 rib roast. How long should I expect it to take for this sucker to reach ~110 - 115 Internal temp if I roast @ 250 F?

I don't want this to get done early, I also don't want to be serving dinner at 11pm.
Rule of my kitchen is “We eat when it’s ready, no sooner no later. If you have somewhere else to be too bad.”
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

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- 2018 Once & Future Old Hill Ranch

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Re: Another Flannery PSA

#389 Post by Mich@el Ch@ng » May 16th, 2020, 1:47 pm

Making Korean bbq short ribs tonight.

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Re: Another Flannery PSA

#390 Post by Brian G r a f s t r o m » May 16th, 2020, 2:05 pm

Brian Tuite wrote:
May 16th, 2020, 1:32 pm
Brian G r a f s t r o m wrote:
May 16th, 2020, 1:20 pm
Have a 9.25lb 4 rib roast. How long should I expect it to take for this sucker to reach ~110 - 115 Internal temp if I roast @ 250 F?

I don't want this to get done early, I also don't want to be serving dinner at 11pm.
Rule of my kitchen is “We eat when it’s ready, no sooner no later. If you have somewhere else to be too bad.”
Good rule.
“All these characters spend their time explaining themselves, and happily recognizing that they hold the same opinions … how important they consider it to think the same things all together.” --- A.R.

CT: grafstrb

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Re: Another Flannery PSA

#391 Post by Mich@el Ch@ng » May 16th, 2020, 2:31 pm

Brian G r a f s t r o m wrote:
May 16th, 2020, 1:20 pm
Have a 9.25lb 4 rib roast. How long should I expect it to take for this sucker to reach ~110 - 115 Internal temp if I roast @ 250 F?

I don't want this to get done early, I also don't want to be serving dinner at 11pm.
I did a 3 rib roast for New Years and it took about 2.5-3h at 225

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Re: Another Flannery PSA

#392 Post by David K o l i n » May 16th, 2020, 2:42 pm

To tonight’s victim
C0E92886-8A5D-48DE-8801-1836FE9F1483.jpeg

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Re: Another Flannery PSA

#393 Post by Brian G r a f s t r o m » May 16th, 2020, 2:54 pm

Mich@el Ch@ng wrote:
May 16th, 2020, 2:31 pm
Brian G r a f s t r o m wrote:
May 16th, 2020, 1:20 pm
Have a 9.25lb 4 rib roast. How long should I expect it to take for this sucker to reach ~110 - 115 Internal temp if I roast @ 250 F?

I don't want this to get done early, I also don't want to be serving dinner at 11pm.
I did a 3 rib roast for New Years and it took about 2.5-3h at 225
[thankyou.gif] [cheers.gif]
“All these characters spend their time explaining themselves, and happily recognizing that they hold the same opinions … how important they consider it to think the same things all together.” --- A.R.

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Re: Another Flannery PSA

#394 Post by Andrew Kotowski » May 16th, 2020, 9:39 pm

Finally grilled up a Jorge. Fantastic.
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Re: Another Flannery PSA

#395 Post by David K o l i n » May 16th, 2020, 9:48 pm

The Jorge that I cooked up tonight may have been the best piece of American beef that I’ve ever had. Bravo

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Re: Another Flannery PSA

#396 Post by Scott Brunson » May 17th, 2020, 4:32 am

Brian Tuite wrote:
May 16th, 2020, 1:32 pm
Brian G r a f s t r o m wrote:
May 16th, 2020, 1:20 pm
Have a 9.25lb 4 rib roast. How long should I expect it to take for this sucker to reach ~110 - 115 Internal temp if I roast @ 250 F?

I don't want this to get done early, I also don't want to be serving dinner at 11pm.
Rule of my kitchen is “We eat when it’s ready, no sooner no later. If you have somewhere else to be too bad.”
[cheers.gif]
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

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Re: Another Flannery PSA

#397 Post by Mich@el Ch@ng » May 17th, 2020, 6:12 am

The short ribs were ok; I marinated them for 8 hours, then oven for an hour, sliced thin, then seared. I should have dipped them back in the marinade again before the sear, and maybe did a better job of trimming the connective tissue.

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Re: Another Flannery PSA

#398 Post by Troy Stark » May 17th, 2020, 11:03 am

Brian G r a f s t r o m wrote:
May 16th, 2020, 2:54 pm
Mich@el Ch@ng wrote:
May 16th, 2020, 2:31 pm
Brian G r a f s t r o m wrote:
May 16th, 2020, 1:20 pm
Have a 9.25lb 4 rib roast. How long should I expect it to take for this sucker to reach ~110 - 115 Internal temp if I roast @ 250 F?

I don't want this to get done early, I also don't want to be serving dinner at 11pm.
I did a 3 rib roast for New Years and it took about 2.5-3h at 225
[thankyou.gif] [cheers.gif]
If your oven goes lower, I would recommend cooking it as low as absolutely possible. Ours goes down to 170 and that's what we cooked our 4 bone Flannery roast at. It came out perfectly medium rare. Took about 3 hours, give or take, to get to 125 degrees, which is the temp at which you should pull it out as it will raise another 5-10 degrees and you want it between 130-135.

Use an oven-safe meat thermometer and place it in the center of the roast. Make sure it's not touching a bone or stuck in a fat pocket (will slide really easily). When it's in meat, it will have some resistance when trying to move it in and out.

Coat the ends with butter before you cook it as well as the top side if the fat cap is thin. Quickly sear the roast on a 450 degree grill or in a very hot cast iron pan before throwing it in the oven. You can also use a propane torch for the sear, whichever works best for you. I actually prefer using the torch. Basically, you just want to give the fat a chance to start rendering/caramelizing so that the juices are trapped inside the roast.
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Re: Another Flannery PSA

#399 Post by Joe Chanley » May 18th, 2020, 6:09 am

a roast of that size will also hold temp for an hour covered on the counter

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Re: Another Flannery PSA

#400 Post by Mike Evans » May 18th, 2020, 7:45 am

Last night I had a 20 oz. Flannery California Reserve dry aged ribeye that I dry brined in the fridge for a little over two days that was outstanding. I have a before picture but not one of it after cooking as I was in a hurry to get on a Zoom dinner and tasting. The steak had been in the freezer for at least 5 years with absolutely no decline in quality.
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