Wine Berserkers - international wine social media, online community, and discussion

Posted: **November 8th, 2019, 5:53 pm**

Quite possibly the best beef I have ever tasted.

Posted: **November 9th, 2019, 9:51 am**

A5 Miyazaki beef cooked by yours truly at home, Saturday before last, the 1st November 2019...

...paired with Dassai Saké 23 & 39.

Posted: **November 9th, 2019, 9:58 am**

Solomillo de Morucha (the beef of Salamanca, Spain), dinner with the wife, Wednesday the 9th October 2019, at El Mesón de Gonzalo, Salamanca; paired with a bottle of 2014 Contino Reserva.

Posted: **November 9th, 2019, 10:03 am**

Chuletón de Carne Rojo de Ávila (the beef of Ávila, Spain), lunch with the wife, Sunday the 13th October 2019, at Restaurante Las Cancelas, Ávila; paired with a bottle of 2004 Marqués de Riscal Baron de Chirel Reserva.

Posted: **November 9th, 2019, 10:08 am**

Not quite as exciting as the above, but Painted Hills Prime, grilled at home

Posted: **November 9th, 2019, 10:09 am**

Chuletón de Buey de la Rioja, lunch with the wife & some friends, Sunday the 20th October 2019, at El Rincon del Vino, Logroño, la Rioja, Spain...

...paired with 1994 Bodegas Riojanas Monte Real Gran Reserva, 1994 Bodegas Ontañon Gran Reserva, and 1995 Bodegas Marques de Arienzo Gran Reserva.

Posted: **November 9th, 2019, 10:11 am**

Andrew Kotowski wrote: ↑
November 9th, 2019, 10:08 am
Not quite as exciting as the above, but Painted Hills Prime, grilled at home

Looks plenty enough exciting to me!

Posted: **November 10th, 2019, 9:46 pm**

Damn LMD you have had quite the steak and wine experience lately

Thanks for sharing.

Posted: **November 11th, 2019, 12:05 am**

Sean Devaney wrote: ↑
November 10th, 2019, 9:46 pm
Damn LMD you have had quite the steak and wine experience lately

Thanks for sharing.

My pleasure. I spent 3 weeks in Madrid & the Castilla-León area last month (plus several days in la Rioja & Zaragoza, Aragón). Their regional specialties involve a lot of pork & beef. If there is a thread on cochinillo (suckling pig), I could contribute some interesting ones.

Posted: **November 11th, 2019, 7:11 am**

LMD Ermitaño wrote: ↑
November 11th, 2019, 12:05 am

Sean Devaney wrote: ↑
November 10th, 2019, 9:46 pm
Damn LMD you have had quite the steak and wine experience lately

Thanks for sharing.
My pleasure. I spent 3 weeks in Madrid & the Castilla-León area last month (plus several days in la Rioja & Zaragoza, Aragón). Their regional specialties involve a lot of pork & beef. If there is a thread on cochinillo (suckling pig), I could contribute some interesting ones.

put the pig pix here too

Posted: **November 11th, 2019, 7:58 am**

ClarkstonMark wrote: ↑
November 11th, 2019, 7:11 am
put the pig pix here too

Ok, here you go.

Cochinillo at Horno de Juan - Goya Asador, Calle Lope de Rueda 4, 28009, Madrid, 3rd October 2019.

Cochinillo at El Mesón de Candido, Segovia, 6th October 2019.

Cochinillo at Restaurante José María, Segovia, 7th October 2019.

Lechon Asado at Restaurante Adolfo, Toledo, 15th October 2019.

Cochinillo at Restaurant Novodabo, Zaragoza, Aragón, 18th October 2019.

Posted: **November 11th, 2019, 8:11 am**

A couple more steaks from this past trip:

Chuletón Especial at Asador Donostiarra, Calle Infanta Mercedes 79, 28020 Madrid, 28th September 2019.

Churrasco at Casa Lucio, Calle de la Cava Baja 35, 28005, Madrid, 3rd October 2019.

Posted: **November 11th, 2019, 11:11 am**

Did another Flannery rib cap medallion this weekend. What a great piece of meat.

Posted: **December 13th, 2019, 11:28 pm**

Fess Parker Ranch wagyu inside skirt. dry brined, reverse seared about 30m with smoke at ~250 then seared. On the fence between outside vs inside but this was thicker and maybe more tender after it was sliced. Super flavorful but almost too rich. Next one I'll do a chimichurri to lighten things up and cut through the richness.

Posted: **December 14th, 2019, 12:04 pm**

(duplicate post from my question about pre-salting, but to keep the porn where it should be...)
Flannery Hangers (grilled, lump charcoal, slated and on rack in fridge for 12 hours)

Posted: **December 14th, 2019, 12:09 pm**

Last night’s picanha. Went roast-style in the grill and got a consistent center temp this time.

Posted: **December 15th, 2019, 6:19 am**

Flannery Jorge, I sliced two steaks out of it and cooked on a super hot Weber. One man sized and one Wife sized. Served with grilled Ceasar Salad.

Posted: **December 15th, 2019, 9:26 am**

Round 1: Skirt Steaks

Posted: **December 15th, 2019, 9:27 am**

Round 2: Hanger Steaks

Posted: **December 15th, 2019, 9:28 am**

Round 3: 28 oz 60 day, dry-aged, bone-in Flannerys

Posted: **December 16th, 2019, 11:51 am**

Nice, Andrew. How funky was the 60-day? Did you enjoy it?

Posted: **December 16th, 2019, 11:53 am**

Brandon R wrote: ↑
December 16th, 2019, 11:51 am
Nice, Andrew. How funky was the 60-day? Did you enjoy it?

I loved it. Definitely on the "nutty" side, which you could smell while it was grilling. I generally use a SW-style rub when I grill beef, but went salt with a very little bit of granulated garlic to keep the flavor as pure as possible. Would definitely buy again.

Posted: **December 16th, 2019, 3:00 pm**

I haven't gone past the 28-day threshold yet, but think I'm going to have to.

Posted: **December 17th, 2019, 6:32 pm**

Got a Flannery NY vs Costco Ribeye center (crazy marbling!)

Posted: **December 18th, 2019, 2:40 am**

dteng wrote: ↑
December 17th, 2019, 6:32 pm
Got a Flannery NY vs Costco Ribeye center (crazy marbling!)

Was the Costco Prime grade?

Posted: **December 18th, 2019, 9:21 am**

John O' wrote: ↑
December 18th, 2019, 2:40 am

dteng wrote: ↑
December 17th, 2019, 6:32 pm
Got a Flannery NY vs Costco Ribeye center (crazy marbling!)
Was the Costco Prime grade?

Yep.
Slightly cheaper than the caps.

Posted: **December 18th, 2019, 10:50 am**

Holy Grail flat irons, not much more I can say.

Posted: **December 18th, 2019, 11:29 am**

Scott Watkins wrote: ↑
December 18th, 2019, 10:50 am
Holy Grail flat irons, not much more I can say.

Oh I think you can come up with something.

Good grief. How does it compare with the ribeyes we had?

Posted: **December 18th, 2019, 11:36 am**

Prime ribeyes where I work extra to get the rib cap and fat caramelized.

Posted: **December 18th, 2019, 1:04 pm**

Nice, even cook coming off a skillet!

Posted: **December 18th, 2019, 1:51 pm**

Kenny H wrote: ↑
December 18th, 2019, 11:29 am

Scott Watkins wrote: ↑
December 18th, 2019, 10:50 am
Holy Grail flat irons, not much more I can say.

Oh I think you can come up with something. Good grief. How does it compare with the ribeyes we had?

This just melts in your mouth and flat irons really have the beefy flavor. I will let you decide next time your out here

Posted: **December 18th, 2019, 1:52 pm**

Kenny H wrote: ↑
December 18th, 2019, 11:36 am
Prime ribeyes where I work extra to get the rib cap and fat caramelized.

IMG_2030.jpg

IMG_2032.jpg

If you did this in the skillet without a sous vide I need some lessons! Nice

Posted: **December 18th, 2019, 3:03 pm**

nah reverse sear

Posted: **December 18th, 2019, 4:18 pm**

Kenny H wrote: ↑
December 18th, 2019, 3:03 pm
nah reverse sear

Posted: **December 18th, 2019, 6:00 pm**

Scott Watkins wrote: ↑
December 18th, 2019, 1:51 pm
This just melts in your mouth and flat irons really have the beefy flavor. I will let you decide next time your out here

I am up to the challenge!

Posted: **December 22nd, 2019, 8:03 am**

Wife’s friend came over and asked me to “cook one of my rib-eyes because that’s the second best steak she had ever had!” Turns out #1 was a Ruth’s Chris butter bomb... so I grilled using an APL-style baste, flipping every sixty seconds.

I put the plate down and she said “this looks lovely, but I like my steak well done.” Dude, how did I get the second best steak ever

Posted: **December 22nd, 2019, 8:24 am**

Dang, no comment on the second best award but that's a mighty fine looking steak! Looks perfectly medium-rare or just above, which is exactly how I like my ribeye.

Posted: **December 25th, 2019, 8:10 pm**

Andrew Kotowski wrote: ↑
December 22nd, 2019, 8:03 am
she said “this looks lovely, but I like my steak well done.”

The only proper response:

Posted: **December 25th, 2019, 10:19 pm**

Low and slow Flannery Tenderloin. Finished off in a hot cast iron pan with brown butter and Thyme.

Posted: **December 26th, 2019, 10:07 pm**

From the 12 lb wagyu:

Posted: **December 30th, 2019, 8:52 am**

Beautiful cook on those roasts, Brian. Well done (or...not)!

Crazy good looking stuff, Christine. How was it?

Posted: **December 31st, 2019, 6:35 pm**

Flannery Hanger

Posted: **January 6th, 2020, 1:40 pm**

314 days dry aged

Posted: **January 6th, 2020, 2:15 pm**

saul_cooperstein wrote: ↑
January 6th, 2020, 1:40 pm
314 days dry aged

Wow!

I feel full just looking at the pic!

Please post some "after" pics!

Posted: **January 6th, 2020, 6:00 pm**

the after pic will be a pool...LOL...Sual, that is something else man...wow..

Posted: **January 12th, 2020, 5:53 am**

Brian Tuite wrote: ↑
December 25th, 2019, 10:19 pm
Low and slow Flannery Tenderloin. Finished off in a hot cast iron pan with brown butter and Thyme.

Those look greatBrian, that’s the only way I cook a whole tenderloin anymore.

Posted: **January 19th, 2020, 9:02 am**

Grilled some Flannery short ribs using a homemade batch of Chris Lilly’s coffee rub. Spectacular. Just freaking spectacular. No idea how to “slice” for presentation (for the Instagram crowd), so I cut in half and dropped them on plates.

Posted: **January 19th, 2020, 2:03 pm**

Brian Tuite wrote: ↑
December 25th, 2019, 10:19 pm
Low and slow Flannery Tenderloin. Finished off in a hot cast iron pan with brown butter and Thyme.

How about sous vide and then finishing it on cast iron? I asked a member of the board about that and he scoffed.

Posted: **January 20th, 2020, 11:04 pm**

stevetimko wrote: ↑
January 19th, 2020, 2:03 pm

Brian Tuite wrote: ↑
December 25th, 2019, 10:19 pm
Low and slow Flannery Tenderloin. Finished off in a hot cast iron pan with brown butter and Thyme.

How about sous vide and then finishing it on cast iron? I asked a member of the board about that and he scoffed.

to each their own but I dislike to texture and flavor of steaks sous vide

Posted: **January 21st, 2020, 6:26 am**

reverse seared this indoors.

-----------------
sliced

-----------------
plated with a serious eats recipe of brussels sprouts with shallot, ginger, fish sauce, honey and kim chee

Wine Berserkers - international wine social media, online community, and discussion

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