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scamhi
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#1601 Post by scamhi » June 13th, 2018, 5:39 am

Kenny H.
I make a chimichurri using seeded jalapeños, cilantro, parsley, white vinegar and a half teaspoon more or less of azucar.
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#1602 Post by Brandon R » June 13th, 2018, 10:02 am

Oh yeah! Flannery delivery after biting on the last sale: California Reserve Ribeyes (16 oz.) and some Wagyu Ribcap Medallions. This all came with a personal, handwritten note from Katie and Bryan. Superb service and excellent products. (mouth watering)
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#1603 Post by Robert M yers » July 3rd, 2018, 8:44 am

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Came across some beauties yesterday
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#1604 Post by Robert M yers » July 3rd, 2018, 8:56 am

Bad pictures but the marbling is so fine on these which you can’t see well enough. They have like a white haze to the whole thing because of all the fine fat grains. Our local market never grades anything and butchers themselves and occasionally insane ones like this show up. Last ones were insanely rich. I keep thinking I need to bribe the butcher to call me when he finds the next one and buy the whole thing.

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#1605 Post by Brian Tuite » July 5th, 2018, 4:31 pm

Yes please!

[resizeableimage=800,600]https://image.ibb.co/fz7s2J/BBFC467_A_D ... 8_A340.jpg[/resizeableimage]

[resizeableimage=800,600]https://image.ibb.co/hmHQNJ/C9631_F30_6 ... E35_C6.jpg[/resizeableimage]
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#1606 Post by Chris Blum » July 7th, 2018, 4:08 pm

That cap is nice and big
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#1607 Post by Brian Tuite » July 7th, 2018, 5:22 pm

Chris Blum wrote:That cap is nice and big
Flavor was off the hook. I’ve had Snake River Farms Wagyu Tomahawk Rib Eye page open in my browser for a couple weeks now trying to convince myself to pull the trigger. When I saw the boneless Wagyu Rib Eyes in the butcher case I didn’t hesitate.

BTW, that rib you dry aged looks incredible!
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#1608 Post by Andrew Kotowski » July 9th, 2018, 9:10 pm

Guest starred on a friend’s grill; I showed up and found myself starting the fire :0

Hanger steak for the win!
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#1609 Post by JesseC » July 20th, 2018, 5:19 pm

Brian Tuite wrote:
Chris Blum wrote:That cap is nice and big
Flavor was off the hook. I’ve had Snake River Farms Wagyu Tomahawk Rib Eye page open in my browser for a couple weeks now trying to convince myself to pull the trigger. When I saw the boneless Wagyu Rib Eyes in the butcher case I didn’t hesitate.

BTW, that rib you dry aged looks incredible!
Brian how much was your store selling them for? The Pavilions by my office has started selling SFR wagyu steaks for $30/lb, but nothing with the thickness that your steak had... that looked sexy.
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#1610 Post by Mich@el Ch@ng » July 20th, 2018, 6:17 pm

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Flannery filets and ribsteak.
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#1611 Post by Brian Tuite » July 20th, 2018, 6:21 pm

JesseC wrote:
Brian Tuite wrote:
Chris Blum wrote:That cap is nice and big
Flavor was off the hook. I’ve had Snake River Farms Wagyu Tomahawk Rib Eye page open in my browser for a couple weeks now trying to convince myself to pull the trigger. When I saw the boneless Wagyu Rib Eyes in the butcher case I didn’t hesitate.

BTW, that rib you dry aged looks incredible!
Brian how much was your store selling them for? The Pavilions by my office has started selling SFR wagyu steaks for $30/lb, but nothing with the thickness that your steak had... that looked sexy.
I want to say $39.99/lb
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#1612 Post by PeterJ » July 20th, 2018, 11:35 pm

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Reverse sear on choice ribeye. Yum!!!!
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#1613 Post by Scott Brunson » July 21st, 2018, 5:15 am

Image
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90 minutes
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Blisteringly hot grill
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Beurre rouge
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Tous les chemins mènent à la Bourgogne!
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#1614 Post by Dave English » July 21st, 2018, 6:13 pm

Mmmm-marbling..

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#1615 Post by T Welch » July 21st, 2018, 6:38 pm

Dave English wrote:Mmmm-marbling..

Image

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Nice! Does all 'roo have such gorgeous marbling? [cheers.gif]
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#1616 Post by ERPark » July 21st, 2018, 8:03 pm

T Welch wrote:
Dave English wrote:Mmmm-marbling..

Image

Image

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Nice! Does all 'roo have such gorgeous marbling? [cheers.gif]
Kangaroo??!! No!!! Only the best platypus for WBers in Oz!!! [swearing.gif]

J/K. Steak looks scrumptious!!!
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#1617 Post by Dave English » July 21st, 2018, 9:28 pm

Obviously not Australian as we'd immediately recognise it as Wombat :-)

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#1618 Post by Andrew Kotowski » July 23rd, 2018, 10:02 pm

Action pic!
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#1619 Post by saul_cooperstein » July 26th, 2018, 2:22 pm

Nice aged ribeye
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#1620 Post by Andrew Kotowski » August 6th, 2018, 11:55 am

So good to have the grill up and running again, although I'm not as big of a fan of grilling on the kamado as I am on a Weber kettle.

Double-cut bone-in rib-eye (Frenched), cooked with Royal Oak briquettes and large chunks of pecan wood for color/smoke.
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#1621 Post by T Welch » August 6th, 2018, 12:24 pm

^^^^^ I want that
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#1622 Post by Joe Chanley » August 6th, 2018, 12:36 pm

Costco prime sirloin
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#1623 Post by Brandon R » August 6th, 2018, 1:53 pm

PERFECT cook on that double-cut bone-in ribeye, Andrew. Well done.
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#1624 Post by J. D'Antonio » August 6th, 2018, 4:39 pm

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Two-inch thick 35 day dry aged ribeye from Scotch Mountain Farms in eastern Ontario. I did a dry cure overnight on a rack in the fridge, and then seared it on a Napoleon infrared burner. It was awesome. Sorry for not getting the post-cook shot.

A buddy of mine and I have a local butcher aging an entire bone-in ribeye primal from this same farm. We're planning on taking it to 60-65 days, after which they'll trim and carve it up for us. September can't come quickly enough! [cheers.gif]
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#1625 Post by Andrew Kotowski » August 6th, 2018, 6:25 pm

Brandon R wrote:PERFECT cook on that double-cut bone-in ribeye, Andrew. Well done.
Thanks! You have no idea how much I missed my grills; I guest cooked at a few friends’ places, but it’s not the same as having your own backyard set-up. Funny part is my wife isn’t a fan of the smell of smoke, so she gets irritated when I grill a lot :)
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#1626 Post by Andrew Kotowski » August 11th, 2018, 3:21 pm

#yinandyang
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#1627 Post by Bill Tex Landreth » August 11th, 2018, 5:23 pm

3lb Prime Tomahawk. No BEEFER needed.
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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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#1628 Post by Chris Freemott » August 11th, 2018, 5:37 pm

Beefer is awesome. Hater.

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#1629 Post by Andrew Kotowski » August 11th, 2018, 5:42 pm

Awesome tomahawk! Always seems like a bit of a waste on the end, but damned if they don’t look spectacular!
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#1630 Post by Bill Tex Landreth » August 11th, 2018, 6:27 pm

It’s a bit of waste, but $13 a pound won’t break the bank.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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#1631 Post by Bill Tex Landreth » August 11th, 2018, 6:28 pm

Chris Freemott wrote:Beefer is awesome. Hater.
Duck fat & Ghee
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#1632 Post by saul_cooperstein » August 11th, 2018, 10:09 pm

100+ day dry aged short rib
Might be best steak I have ever had
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#1633 Post by Brian Tuite » August 11th, 2018, 10:35 pm

Image

Snake River Farms Ribeye
Last edited by Brian Tuite on August 18th, 2018, 8:32 pm, edited 1 time in total.
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Re: Steak Porn

#1634 Post by alan weinberg » August 18th, 2018, 4:19 pm

8EBCBC3F-1069-4852-8851-C1E6BB24B96E.jpeg
at 1500 degrees in my Inferno. Flannery filet, Lobel NY strip.

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#1635 Post by Todd F r e n c h » August 24th, 2018, 6:42 pm

OH.

MAH.

GAHD.


Reverse seared a Flannery 60-day New York Steak to 125 degrees (finished - pulled at 115, seared on the grill, though my grill is a bit meager in the max heat department) and it was the single greatest piece of animal flesh I've EVER had, by far. I'm so glad I didn't ruin it.

Basically - and NO exaggeration here - it tasted like a steak donut. Flavor, texture - steak friggin' donut. Absolutely earth-shattering, honestly. Please, PLEASE offer it again, Bryan and Katie - PUHLEEZE!!!! (btw, that's not 'gray', that's basically fat in the upper left corner, lower right corner of the first photo - non-stop steak donut glaze)

Oh, yeah, and I served it with 2002 Château Pichon Longueville Comtesse de Lalande or whatever.
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#1636 Post by scamhi » August 24th, 2018, 7:04 pm

S u z a n n e C a m h i
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#1637 Post by Kenny H » August 24th, 2018, 7:19 pm

Todd F r e n c h wrote:
August 24th, 2018, 6:42 pm
OH.

MAH.

GAHD.


Reverse seared a Flannery 60-day New York Steak to 125 degrees (finished - pulled at 115, seared on the grill, though my grill is a bit meager in the max heat department) and it was the single greatest piece of animal flesh I've EVER had, by far. I'm so glad I didn't ruin it.

Basically - and NO exaggeration here - it tasted like a steak donut. Flavor, texture - steak friggin' donut. Absolutely earth-shattering, honestly. Please, PLEASE offer it again, Bryan and Katie - PUHLEEZE!!!! (btw, that's not 'gray', that's basically fat in the upper left corner, lower right corner of the first photo - non-stop steak donut glaze)

Oh, yeah, and I served it with 2002 Château Pichon Longueville Comtesse de Lalande or whatever.
Bingo. I dream of a Flannery reverse sear some day. Looks awesome! Maestros sucks ass really bad.
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#1638 Post by Todd F r e n c h » August 24th, 2018, 9:34 pm

Kenny H wrote:
August 24th, 2018, 7:19 pm
Todd F r e n c h wrote:
August 24th, 2018, 6:42 pm
OH.

MAH.

GAHD.


Reverse seared a Flannery 60-day New York Steak to 125 degrees (finished - pulled at 115, seared on the grill, though my grill is a bit meager in the max heat department) and it was the single greatest piece of animal flesh I've EVER had, by far. I'm so glad I didn't ruin it.

Basically - and NO exaggeration here - it tasted like a steak donut. Flavor, texture - steak friggin' donut. Absolutely earth-shattering, honestly. Please, PLEASE offer it again, Bryan and Katie - PUHLEEZE!!!! (btw, that's not 'gray', that's basically fat in the upper left corner, lower right corner of the first photo - non-stop steak donut glaze)

Oh, yeah, and I served it with 2002 Château Pichon Longueville Comtesse de Lalande or whatever.
Bingo. I dream of a Flannery reverse sear some day. Looks awesome! Maestros sucks ass really bad.
Why haven’t you had a Flannery reverse sear yet??
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#1639 Post by Kenny H » August 25th, 2018, 7:54 am

That is a fair question. We have a meat purveyor that opened recently here. I am buying prime 40 day ribeyes at $12/lb. Tomahawks are $14/lb.

The tomahawks are pretty funny. While the chunk is aging in the cabinet, people will reserve them and they write your name in sharpie on the bone.
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Re: Steak Porn

#1640 Post by Todd F r e n c h » August 25th, 2018, 8:15 am

Kenny H wrote:
August 25th, 2018, 7:54 am
That is a fair question. We have a meat purveyor that opened recently here. I am buying prime 40 day ribeyes at $12/lb. Tomahawks are $14/lb.

The tomahawks are pretty funny. While the chunk is aging in the cabinet, people will reserve them and they write your name in sharpie on the bone.
Ah, 1/4 the price or less - good excuse. Well, I've got a few hunks of Flannery still in the freezer - I've seen your cooking prowess so one of these days I can let you loose on a slab.
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#1641 Post by Kenny H » August 25th, 2018, 7:11 pm

Todd all you had to say is Flannery and I am there.

A strip today.
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#1642 Post by Jason T » August 27th, 2018, 2:34 am

Kenny those look great. What’s your technique for strips?
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#1643 Post by Kenny H » August 27th, 2018, 7:05 am

S/P on a rack in the fridge for 1-3 days. Use more salt than you think.

210F convection oven to 130 internal. Generally 45min to 1hr for thick cuts.

30 seconds per side on ripping cast with some ghee. Cut, coarse salt.
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Re: Steak Porn

#1644 Post by Brandon R » August 27th, 2018, 9:40 am

Really nice looking cook on that, Kenny. Yum. I like your target of 130 before removing...all that fat needs to render somewhat to truly make them other-worldly IMO.
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#1645 Post by Brad Kane » August 27th, 2018, 10:07 am

Fairway has been killing it lately with prime shells on sale for $8.99-$9.99/lb at their Harlem store. Add $3-$4 a pound for their other Manhattan locations. Reverse seared last night with a side salad.


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Re: Steak Porn

#1646 Post by c fu » August 27th, 2018, 12:22 pm

Kenny H wrote:
August 27th, 2018, 7:05 am
S/P on a rack in the fridge for 1-3 days. Use more salt than you think.

210F convection oven to 130 internal. Generally 45min to 1hr for thick cuts.

30 seconds per side on ripping cast with some ghee. Cut, coarse salt.
surprising it only takes 45 minutes to hit 130 for a thick cut, even with convection. At 275 it takes me a hour to hit 120 (maybe)
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Re: Steak Porn

#1647 Post by Kenny H » August 27th, 2018, 5:27 pm

c fu wrote:
August 27th, 2018, 12:22 pm
Kenny H wrote:
August 27th, 2018, 7:05 am
S/P on a rack in the fridge for 1-3 days. Use more salt than you think.

210F convection oven to 130 internal. Generally 45min to 1hr for thick cuts.

30 seconds per side on ripping cast with some ghee. Cut, coarse salt.
surprising it only takes 45 minutes to hit 130 for a thick cut, even with convection. At 275 it takes me a hour to hit 120 (maybe)
Huh. That is curious. Being purely a thermodynamic exercise I can only imagine the humidity (mine is electric) and the rate of convection make the difference (not flow but ability to maintain close target temp at flow). This is even using my small secondary oven. I have yet to use the main oven because it takes nearly 45min just to preheat.
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Re: Steak Porn

#1648 Post by c fu » August 27th, 2018, 5:41 pm

Ah. Yeah that makes more sense. Thought you were talking your standard oven.
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Re: Steak Porn

#1649 Post by Kenny H » August 27th, 2018, 5:42 pm

Brad Kane wrote:
August 27th, 2018, 10:07 am
Fairway has been killing it lately with prime shells on sale for $8.99-$9.99/lb at their Harlem store. Add $3-$4 a pound for their other Manhattan locations. Reverse seared last night with a side salad.



20180826_200420_resized.jpg


20180826_210847_resized.jpg
Wow that is crazy cheaper than the $12 I am paying!
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Re: Steak Porn

#1650 Post by Jason T » August 28th, 2018, 7:55 pm

Thanks Kenny. I’ve yet to try the reverse sear for strips. Will need to give it a shot. While I’m comfortable with my ability to deliver results with traditional methods on ribeyes, I too often overshoot on strips. Medium or worse.
J@son Tr@ughber

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