Another Flannery PSA

Food - recipes, reviews, and discussion
Message
Author
Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5118
Joined: March 31st, 2017, 9:57 pm

Re: Another Flannery PSA

#401 Post by Mich@el Ch@ng » May 18th, 2020, 8:41 am

Mike Evans wrote:
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.
How did you cook it? I’ve found sometimes that dry brining the dry aged stuff too long makes the surface a bit too hard.

User avatar
ClarkstonMark
GCC Member
GCC Member
Posts: 1749
Joined: December 19th, 2009, 12:13 pm
Location: Detroit

Re: Another Flannery PSA

#402 Post by ClarkstonMark » May 18th, 2020, 9:12 am

Mike Evans wrote:
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.
Holy cow ... did you forget about it?
Mark Cronmiller
White Lake, MI

Mike Evans
GCC Member
GCC Member
Posts: 3328
Joined: January 30th, 2012, 9:22 am
Location: Atlanta, GA

Re: Another Flannery PSA

#403 Post by Mike Evans » May 18th, 2020, 11:01 am

Mich@el Ch@ng wrote:
May 18th, 2020, 8:41 am
Mike Evans wrote:
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.
How did you cook it? I’ve found sometimes that dry brining the dry aged stuff too long makes the surface a bit too hard.
I cooked it on my Weber gas grill, turning it frequently, to a nice medium-rare. It developed a nice crust that wasn’t any harder than you would expect.

Mike Evans
GCC Member
GCC Member
Posts: 3328
Joined: January 30th, 2012, 9:22 am
Location: Atlanta, GA

Re: Another Flannery PSA

#404 Post by Mike Evans » May 18th, 2020, 11:09 am

ClarkstonMark wrote:
May 18th, 2020, 9:12 am
Mike Evans wrote:
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.
Holy cow ... did you forget about it?
I’ve found it hard to resist buying Flannery when the prices are good and haven’t done a good job of marking the dates, so I didn’t realize how long I’d had this particular steak until I went back through my order history. I’m glad I did, as this further validated my experience that vacuum-sealed dry aged steaks like these can be frozen indefinitely with no loss of quality.

User avatar
Brian G r a f s t r o m
GCC Member
GCC Member
Posts: 18756
Joined: February 3rd, 2009, 12:54 am
Location: westside

Re: Another Flannery PSA

#405 Post by Brian G r a f s t r o m » May 18th, 2020, 6:24 pm

Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
“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

Tom G l a s g o w
GCC Member
GCC Member
Posts: 6762
Joined: February 19th, 2010, 2:01 pm

Re: Another Flannery PSA

#406 Post by Tom G l a s g o w » May 18th, 2020, 6:30 pm

Brian G r a f s t r o m wrote:
May 18th, 2020, 6:24 pm
Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
Direct from the fridge to the oven?

User avatar
Brian G r a f s t r o m
GCC Member
GCC Member
Posts: 18756
Joined: February 3rd, 2009, 12:54 am
Location: westside

Re: Another Flannery PSA

#407 Post by Brian G r a f s t r o m » May 18th, 2020, 8:21 pm

Tom G l a s g o w wrote:
May 18th, 2020, 6:30 pm
Brian G r a f s t r o m wrote:
May 18th, 2020, 6:24 pm
Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
Direct from the fridge to the oven?
In between fridge temp and room temp.
“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

User avatar
Troy Stark
Posts: 583
Joined: March 7th, 2012, 9:51 am
Location: Tampa, FL

Re: Another Flannery PSA

#408 Post by Troy Stark » May 19th, 2020, 5:15 am

Brian G r a f s t r o m wrote:
May 18th, 2020, 6:24 pm
Thanks for your response, Troy. [cheers.gif]


For posterity's sake:
Ultimately, my 9.25lb 4 rib roast took about 3.5 hrs at 250F to hit 110 - 115F, at which time I reverse seared it. Solid medium at the ends, medium-rare in the middle portion. And I did your butter trick --- did a compound butter with garlic and fresh rosemary and thyme from the garden --- and it worked well. :)
Awesome! [cheers.gif]
Insta: @lofiwineguy

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Another Flannery PSA

#409 Post by Mike Maguire » May 30th, 2020, 10:13 am

Pork products on sale!

User avatar
cjsavino
GCC Member
GCC Member
Posts: 5490
Joined: April 29th, 2010, 5:00 pm
Location: Cranford NJ

Re: Another Flannery PSA

#410 Post by cjsavino » May 30th, 2020, 11:19 am

Mike Maguire wrote:
May 30th, 2020, 10:13 am
Pork products on sale!
Thanks
Chris
Image

User avatar
Chris Blum
GCC Member
GCC Member
Posts: 9537
Joined: October 10th, 2009, 1:40 pm
Location: Home of the Mayo Clinic

Re: Another Flannery PSA

#411 Post by Chris Blum » May 30th, 2020, 12:08 pm

Dario requested a Jorge for his graduation dinner tonight. Thawed yesterday, rubbed w salt and on a wire rack in the fridge overnight.

Reverse sear is the plan. Duck fat roasted fingerlings, sautéed shrooms w herbs, caesar salad, homemade sourdough, Jules’ key lime pie.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

Derek P
GCC Member
GCC Member
Posts: 108
Joined: October 13th, 2016, 6:51 am
Location: NC or American Airlines

Re: Another Flannery PSA

#412 Post by Derek P » June 1st, 2020, 7:09 pm

Burgers are 20% off - and there's a new Bacon Blend for June - just picked up some!
P o 1 z i e n

User avatar
John O'
GCC Member
GCC Member
Posts: 871
Joined: October 30th, 2011, 4:24 am
Location: Skaneateles, NY

Re: Another Flannery PSA

#413 Post by John O' » June 2nd, 2020, 8:56 am

Chris Blum wrote:
May 30th, 2020, 12:08 pm
Dario requested a Jorge for his graduation dinner tonight. Thawed yesterday, rubbed w salt and on a wire rack in the fridge overnight.

Reverse sear is the plan. Duck fat roasted fingerlings, sautéed shrooms w herbs, caesar salad, homemade sourdough, Jules’ key lime pie.
Damn. I think that is the perfect meal. Assume you have a wine to match.
O Sullivan

User avatar
Chris Blum
GCC Member
GCC Member
Posts: 9537
Joined: October 10th, 2009, 1:40 pm
Location: Home of the Mayo Clinic

Re: Another Flannery PSA

#414 Post by Chris Blum » June 2nd, 2020, 9:47 am

We did a birth year (2001) Sardinian carignano.

It was really nice and was drinking at peak.


(And bonus... the shrooms were morels)
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

User avatar
Ethan Abraham
GCC Member
GCC Member
Posts: 1511
Joined: November 16th, 2010, 10:34 am

Re: Another Flannery PSA

#415 Post by Ethan Abraham » June 3rd, 2020, 10:50 am

Rich Salsano wrote:
March 26th, 2020, 5:41 pm
Ethan Abraham wrote:
March 26th, 2020, 5:31 pm
Brandon R wrote:
March 26th, 2020, 3:03 pm
Looks delicious, Ethan. I've read many who cook with the fat side up...any reason you went against the grain (pun intended)?
I had seen some comments that it was tough to get the fat soft enough. I figured having it touching the sheet would help with heat transfer into the fat, it seemed to work well as the fat was very tender.
Awesome. Thanks Ethan. Will be trying this in the near future.
Dug up my instructions here since I want to make this again today. But also wanted to point out to anywhere who isn't aware of how good baking sheets (and water) are at conducting heat. Basically any cut steak will defrost in your fridge on a baking sheet with a bit of water in it in under a day (flip it so both sides get exposed to the water). Apologies if this is well known but I only realized this trick myself a year ago.

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20290
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Another Flannery PSA

#416 Post by Brian Tuite » June 3rd, 2020, 11:19 am

Ethan Abraham wrote:
June 3rd, 2020, 10:50 am
Rich Salsano wrote:
March 26th, 2020, 5:41 pm
Ethan Abraham wrote:
March 26th, 2020, 5:31 pm

I had seen some comments that it was tough to get the fat soft enough. I figured having it touching the sheet would help with heat transfer into the fat, it seemed to work well as the fat was very tender.
Awesome. Thanks Ethan. Will be trying this in the near future.
Dug up my instructions here since I want to make this again today. But also wanted to point out to anywhere who isn't aware of how good baking sheets (and water) are at conducting heat. Basically any cut steak will defrost in your fridge on a baking sheet with a bit of water in it in under a day (flip it so both sides get exposed to the water). Apologies if this is well known but I only realized this trick myself a year ago.
They defrost in my sink covered in water in 30-60 minutes depending on thickness.
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

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

Michael Sopher
GCC Member
GCC Member
Posts: 1741
Joined: April 11th, 2010, 10:58 am
Location: NYC

Re: Another Flannery PSA

#417 Post by Michael Sopher » June 4th, 2020, 9:41 am

same effect from a good size saute pan, just lay a steak in there on the stove top (no flame) and it defrosts in no time

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5013
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Another Flannery PSA

#418 Post by Andrew Kotowski » June 5th, 2020, 3:01 pm

Chris Blum wrote:
May 30th, 2020, 12:08 pm
Dario requested a Jorge for his graduation dinner tonight. Thawed yesterday, rubbed w salt and on a wire rack in the fridge overnight.

Reverse sear is the plan. Duck fat roasted fingerlings, sautéed shrooms w herbs, caesar salad, homemade sourdough, Jules’ key lime pie.
Here’s where your Jorge comes from!
Attachments
F0D36FB0-5279-4536-BBC6-4EC7FA94E2E1.jpeg
50D6C126-7328-4B72-90B0-AB65B0A46E52.jpeg
Instagram at @akgrill

User avatar
Chris Blum
GCC Member
GCC Member
Posts: 9537
Joined: October 10th, 2009, 1:40 pm
Location: Home of the Mayo Clinic

Re: Another Flannery PSA

#419 Post by Chris Blum » June 6th, 2020, 10:49 am

Update...

The steak turned out a perfect medium/medium rare. We’d had other flannery cuts lately so this was a return to that cut.

I sliced and served everybody. Dario took one bite, leaned back, looked to the heavens and moaned
“aaahhh”.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

User avatar
Chris Blum
GCC Member
GCC Member
Posts: 9537
Joined: October 10th, 2009, 1:40 pm
Location: Home of the Mayo Clinic

Re: Another Flannery PSA

#420 Post by Chris Blum » June 6th, 2020, 10:49 am

Update...

The steak turned out a perfect medium/medium rare. We’d had other flannery cuts lately so this was a return to that cut.

I sliced and served everybody. Dario took one bite, leaned back, looked to the heavens and moaned
“aaahhh”.

The flavor is just so much more funky than some of the other flannery cuts. Awesome
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5013
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Another Flannery PSA

#421 Post by Andrew Kotowski » June 7th, 2020, 8:36 am

Couple more of the Jorge pics, as I’m in love with this thing. If it goes on sale, I’m blowing the kids college fund :)
Attachments
6FB3AD64-699C-4CCF-932D-90845737A13D.jpeg
A1F98046-EAD2-49A1-9DE3-74147F525A9B.jpeg
8199EE4A-A17B-4966-B57F-57076DB97540.jpeg
Instagram at @akgrill

User avatar
Betty C
GCC Member
GCC Member
Posts: 1029
Joined: January 6th, 2017, 3:16 pm

Re: Another Flannery PSA

#422 Post by Betty C » June 9th, 2020, 11:49 am

20% off ribeyes and tomahawks through 6/16:
https://www.flannerybeef.com/butcher/pr ... 6b9357c777

https://www.flannerybeef.com/butcher/pr ... 6b9357c777

Jorge and Reluctant Trading gift set, with 50% of proceeds going to the Southern Smoke Foundation to support families in the restaurant industry:
https://www.flannerybeef.com/butcher/gi ... 6b9357c777
Ch00

“Woke White” - M Hudson

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20290
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Another Flannery PSA

#423 Post by Brian Tuite » July 9th, 2020, 9:38 pm

I reloaded on burgers recently and Bryan had all the burger blends on sale so I tried something new.

8D4742A5-BAE2-4489-960B-A47394A6A4D4.jpeg
657A54D5-D098-484A-81DB-40BFB7C76FFF.jpeg

It was tasty as ever, I always added Dry Aged Steak Ends to my custom blends and always order the Adventurous Blend. This Kali Blend holds its own with the best burgers I have ever tasted from Bryan.
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

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

User avatar
Scott Watkins
GCC Member
GCC Member
Posts: 1970
Joined: June 20th, 2011, 7:49 am
Location: Sherman Oaks

Re: Another Flannery PSA

#424 Post by Scott Watkins » July 12th, 2020, 10:31 am

Brian Tuite wrote:
July 9th, 2020, 9:38 pm
I reloaded on burgers recently and Bryan had all the burger blends on sale so I tried something new.


8D4742A5-BAE2-4489-960B-A47394A6A4D4.jpeg657A54D5-D098-484A-81DB-40BFB7C76FFF.jpeg


It was tasty as ever, I always added Dry Aged Steak Ends to my custom blends and always order the Adventurous Blend. This Kali Blend holds its own with the best burgers I have ever tasted from Bryan.
I agree Brian! This blend is the best I have had IMHO.
“Freedom is something that dies unless it's used” Hunter S Thompson

User avatar
Robert Pollard-Smith
GCC Member
GCC Member
Posts: 5373
Joined: June 3rd, 2009, 9:11 am
Location: Always on LSD, except when traveling

Re: Another Flannery PSA

#425 Post by Robert Pollard-Smith » July 12th, 2020, 11:47 am

When the hangars were on sale, I ordered burgers for the first time, and I can not believe what I have been missing.
He's like a star on a foggy morning
When you think he's near, he's far away

b. c@stner
GCC Member
GCC Member
Posts: 869
Joined: June 8th, 2009, 7:52 pm
Location: S Carolina Coast...lakeside Wisconsin

Re: Another Flannery PSA

#426 Post by b. c@stner » July 13th, 2020, 1:40 pm

Ordered the new bacon burger with my last order. At 30% applewood smoked bacon thinking this is going to be tasty burger.
b 0 b

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5013
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Another Flannery PSA

#427 Post by Andrew Kotowski » July 13th, 2020, 5:11 pm

If you enjoy nerding out on dry age vs. wet age, differences in breeds, fat type, etc., Bryan did a great podcast here:
https://www.kevinsbbqjoints.com/bryan-f ... TMHjL_Ob2g
Instagram at @akgrill

User avatar
Sean_S
GCC Member
GCC Member
Posts: 964
Joined: July 10th, 2016, 9:30 pm
Location: Santa Cruz Mountains, CA

Re: Another Flannery PSA

#428 Post by Sean_S » July 13th, 2020, 11:07 pm

Robert Pollard-Smith wrote:
July 12th, 2020, 11:47 am
When the hangars were on sale, I ordered burgers for the first time, and I can not believe what I have been missing.
Same here. That Kali burger was excellent.

Sean
CT: Seanwsmithm3
Santa Cruz Mountains, CA

2020 WOTY Candidates
1994 Ravenswood Petite Sirah Sonoma County
1995 Williams Selyem Pinot Noir Summa Vineyard

User avatar
Stan Y.
Posts: 627
Joined: March 13th, 2013, 4:47 am

Re: Another Flannery PSA

#429 Post by Stan Y. » July 31st, 2020, 11:45 am

New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
S. Y @ t € s

User avatar
Todd F r e n c h
Site Admin
<dfn>Site Admin</dfn>
Posts: 39892
Joined: January 27th, 2009, 8:46 am
Location: San Clemente, CA

Re: Another Flannery PSA

#430 Post by Todd F r e n c h » July 31st, 2020, 11:47 am

Stan Y. wrote:
July 31st, 2020, 11:45 am
New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
To celebrate Bryan's new grandson!!! (those who were on the Flannery Zoom sesh knew Katie was (quite) pregnant at the time)

Congratulations to the Flannery clan!

champagne.gif

(for those that missed the video, you should definitely watch!)

Apparently I'm lazy, have a narrow agenda, and offer little in the way of content and substance (RMP) (and have a "penchant for gossip" -KBI)

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5118
Joined: March 31st, 2017, 9:57 pm

Re: Another Flannery PSA

#431 Post by Mich@el Ch@ng » July 31st, 2020, 12:09 pm

Stan Y. wrote:
July 31st, 2020, 11:45 am
New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
That 10% off is for his extended family if I read the email right? Congrats to Bryan and Katie!

Brian King
GCC Member
GCC Member
Posts: 383
Joined: May 1st, 2010, 6:37 pm

Re: Another Flannery PSA

#432 Post by Brian King » July 31st, 2020, 12:35 pm

Could someone post the email? For some reason their emails no longer coming through to me... Even signed up again yesterday to be sure

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5013
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Another Flannery PSA

#433 Post by Andrew Kotowski » July 31st, 2020, 12:38 pm

Stan Y. wrote:
July 31st, 2020, 11:45 am
New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Where did you see the announcement? I didn’t see a mail or post on Facebook?
Instagram at @akgrill

User avatar
Betty C
GCC Member
GCC Member
Posts: 1029
Joined: January 6th, 2017, 3:16 pm

Re: Another Flannery PSA

#434 Post by Betty C » July 31st, 2020, 12:41 pm

Andrew Kotowski wrote:
July 31st, 2020, 12:38 pm
Stan Y. wrote:
July 31st, 2020, 11:45 am
New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Where did you see the announcement? I didn’t see a mail or post on Facebook?
An email came through at 11:04 am PST.
Ch00

“Woke White” - M Hudson

T Welch
GCC Member
GCC Member
Posts: 3353
Joined: April 12th, 2010, 9:46 pm

Re: Another Flannery PSA

#435 Post by T Welch » July 31st, 2020, 12:43 pm

Order in.
T*R*U*E*T*T

User avatar
Brian S t o t t e r
GCC Member
GCC Member
Posts: 1762
Joined: April 21st, 2015, 6:05 am
Location: St. Louis, MO
Contact:

Re: Another Flannery PSA

#436 Post by Brian S t o t t e r » July 31st, 2020, 1:01 pm

Just put in an order for more NY strips and to try out the burgers.
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"

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20290
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Another Flannery PSA

#437 Post by Brian Tuite » July 31st, 2020, 1:16 pm

I didn’t need more NY Strips but @ 40% off I had to. Reloaded on burgers too.
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

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

Chris S p i k e s
Posts: 2965
Joined: February 12th, 2009, 10:48 pm

Re: Another Flannery PSA

#438 Post by Chris S p i k e s » July 31st, 2020, 1:38 pm

Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.

User avatar
Dan Hammer
GCC Member
GCC Member
Posts: 5715
Joined: June 3rd, 2009, 11:05 am
Location: flight Level 3 seven thousand. NYC Metro

Re: Another Flannery PSA

#439 Post by Dan Hammer » July 31st, 2020, 5:33 pm

Stan Y. wrote:
July 31st, 2020, 11:45 am
New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Can you point me in the right direction. I’ve been clicking around, and don’t see the NY Strips.

Thanks.
Dan
This space for rent.

T Welch
GCC Member
GCC Member
Posts: 3353
Joined: April 12th, 2010, 9:46 pm

Re: Another Flannery PSA

#440 Post by T Welch » July 31st, 2020, 5:39 pm

Dan Hammer wrote:
July 31st, 2020, 5:33 pm
Stan Y. wrote:
July 31st, 2020, 11:45 am
New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Can you point me in the right direction. I’ve been clicking around, and don’t see the NY Strips.

Thanks.
Dan
https://www.flannerybeef.com/butcher/pr ... ip-ca.html

Enter TEDDY in the coupon field for an extra 10% discount. It looks like the 20 oz. and 24 oz. sizes are back in stock.
T*R*U*E*T*T

User avatar
Dan Hammer
GCC Member
GCC Member
Posts: 5715
Joined: June 3rd, 2009, 11:05 am
Location: flight Level 3 seven thousand. NYC Metro

Re: Another Flannery PSA

#441 Post by Dan Hammer » July 31st, 2020, 5:56 pm

T Welch wrote:
July 31st, 2020, 5:39 pm
Dan Hammer wrote:
July 31st, 2020, 5:33 pm
Stan Y. wrote:
July 31st, 2020, 11:45 am
New York strips are 30% plus an extra 10% off with coupon code through the 7th. Perfect timing, I only have one 24oz strip left.
Can you point me in the right direction. I’ve been clicking around, and don’t see the NY Strips.

Thanks.
Dan
https://www.flannerybeef.com/butcher/pr ... ip-ca.html

Enter TEDDY in the coupon field for an extra 10% discount. It looks like the 20 oz. and 24 oz. sizes are back in stock.
Thank you old friend. [cheers.gif]
This space for rent.

Michael Sopher
GCC Member
GCC Member
Posts: 1741
Joined: April 11th, 2010, 10:58 am
Location: NYC

Re: Another Flannery PSA

#442 Post by Michael Sopher » July 31st, 2020, 7:42 pm

Chris S p i k e s wrote:
July 31st, 2020, 1:38 pm
Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5013
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Another Flannery PSA

#443 Post by Andrew Kotowski » July 31st, 2020, 8:43 pm

Michael Sopher wrote:
July 31st, 2020, 7:42 pm
Chris S p i k e s wrote:
July 31st, 2020, 1:38 pm
Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
Instagram at @akgrill

User avatar
Stan Y.
Posts: 627
Joined: March 13th, 2013, 4:47 am

Re: Another Flannery PSA

#444 Post by Stan Y. » August 1st, 2020, 6:54 am

Andrew Kotowski wrote:
July 31st, 2020, 8:43 pm
Michael Sopher wrote:
July 31st, 2020, 7:42 pm
Chris S p i k e s wrote:
July 31st, 2020, 1:38 pm
Only the little bitty sizes available. 16 oz on down. I guess that would work for an individual portion.
I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
I'm probably strange but I like cooking the 24oz like a tri-tip, seared well then low heat, take off at a little under 130 degrees, then slice crosswise to serve.
S. Y @ t € s

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5118
Joined: March 31st, 2017, 9:57 pm

Re: Another Flannery PSA

#445 Post by Mich@el Ch@ng » August 1st, 2020, 7:20 am

Stan Y. wrote:
August 1st, 2020, 6:54 am
Andrew Kotowski wrote:
July 31st, 2020, 8:43 pm
Michael Sopher wrote:
July 31st, 2020, 7:42 pm

I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
I'm probably strange but I like cooking the 24oz like a tri-tip, seared well then low heat, take off at a little under 130 degrees, then slice crosswise to serve.
I reverse sear them on the bge
Attachments
AEA9CD08-D76B-4E51-89B9-F55D2BCAC92D.jpeg

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5013
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Another Flannery PSA

#446 Post by Andrew Kotowski » August 1st, 2020, 8:19 am

Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
Instagram at @akgrill

Michael Sopher
GCC Member
GCC Member
Posts: 1741
Joined: April 11th, 2010, 10:58 am
Location: NYC

Re: Another Flannery PSA

#447 Post by Michael Sopher » August 1st, 2020, 2:26 pm

Stan Y. wrote:
August 1st, 2020, 6:54 am
Andrew Kotowski wrote:
July 31st, 2020, 8:43 pm
Michael Sopher wrote:
July 31st, 2020, 7:42 pm

I find myself struggling with the 16 oz as I age. 12oz is the perfect size. Order in. Some 12 oz for me, 20 oz for when I have a guest and a few hangers for good measure.
It’s open again with 24 oz steaks.
I'm probably strange but I like cooking the 24oz like a tri-tip, seared well then low heat, take off at a little under 130 degrees, then slice crosswise to serve.
I cook them all reverse sear. 12 oz, 20 oz, tri tip etc.

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20290
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Another Flannery PSA

#448 Post by Brian Tuite » August 2nd, 2020, 7:04 am

Andrew Kotowski wrote:
August 1st, 2020, 8:19 am
Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
Amen to that. I hate cooking Flannery for get-togethers because I can easily get distracted and then poof!
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

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

User avatar
Albert R
GCC Member
GCC Member
Posts: 853
Joined: June 18th, 2014, 3:12 pm
Location: Ft. Lauderdale, Florida

Re: Another Flannery PSA

#449 Post by Albert R » August 2nd, 2020, 7:17 am

Brian Tuite wrote:
August 2nd, 2020, 7:04 am
Andrew Kotowski wrote:
August 1st, 2020, 8:19 am
Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
Amen to that. I hate cooking Flannery for get-togethers because I can easily get distracted and then poof!
+1000, and cooking them on vacation on a poor working grill!
Cheers,

@. Re-go

User avatar
Dan Hammer
GCC Member
GCC Member
Posts: 5715
Joined: June 3rd, 2009, 11:05 am
Location: flight Level 3 seven thousand. NYC Metro

Re: Another Flannery PSA

#450 Post by Dan Hammer » August 6th, 2020, 9:37 am

My order arrived yesterday. Good thing we have power during the storm, otherwise those ice packs would have been a lifesaver. ;)
This space for rent.

Post Reply

Return to “Epicurean Exploits - Food and Recipes”