Another Flannery PSA

Siun_O_Connell · February 3, 2022, 9:41pm

Yeah I shipped daughter four and that may be too few - she’s having so much fun thinking up recipes

M_Matthews · February 4, 2022, 3:21am

Salted a beautiful Flannery CA Reserve strip overnight (from Berserkerday) and went for a reverse sear, same plan as I usually do. The temp somehow spiked and I ended up with a medium-well brick in a few minutes. The flavor and texture were both great but it was a bit of a buzzkill to say the least. Still went nicely with the wine that had been in the decanter since late this morning. Haven’t screwed up a reverse sear maybe ever. Next time.

Hearing that 2 min flips from a cold pan is the new reverse sear

I don’t follow. Do you mean start with a cold pan and flip every 2 as it heats up to desired temp?
I almost always do the Weber, indirect heat with lump charcoal (then rest to almost cool and sear) and also have had great results in the oven, but I like the flavor of what the Weber does that the oven can’t. My temp was correct when I left it, but either the lid wasn’t sealed, or the bottom vent wasn’t where it should have been and it shot up well past where it should have been. Still one of the best MW steaks I’ve ever had.

Yup that’s right cold pan flip every two mins. America’s Test Kitchen even recommends a nonstick pan.

I hear you on the grill temps i pulled my pork cap (delicious) from the grill at 127 figuring it might top out in the mid 130s, i come back 10 mins later it’s at 145. Luckily pork cap is hard to mess up.

MChang · February 4, 2022, 5:35am

APO is so perfect for reverse sear. You can even do the sear on the grill if you want smoke. Set temp at 135 for target of 130 before sear with 0 steam and it’ll never be over.

Tom_G_l_a_s_g_o_w · February 4, 2022, 1:28pm

Hearing that 2 min flips from a cold pan is the new reverse sear

I don’t follow. Do you mean start with a cold pan and flip every 2 as it heats up to desired temp?
I almost always do the Weber, indirect heat with lump charcoal (then rest to almost cool and sear) and also have had great results in the oven, but I like the flavor of what the Weber does that the oven can’t. My temp was correct when I left it, but either the lid wasn’t sealed, or the bottom vent wasn’t where it should have been and it shot up well past where it should have been. Still one of the best MW steaks I’ve ever had.

Yup that’s right cold pan flip every two mins. America’s Test Kitchen even recommends a nonstick pan.

I hear you on the grill temps i pulled my pork cap (delicious) from the grill at 127 figuring it might top out in the mid 130s, i come back 10 mins later it’s at 145. Luckily pork cap is hard to mess up.

I think Brian recommends 140 to 145 degrees for pork.

Alex_N · February 4, 2022, 8:54pm

^^ thanks. I’ve heard of constantly flipping but the cold pan/2min is new to me. Planning to order more, wish I ordered more on BD, and should stress “best mw steak” was an understatement. Now if I can get my hands on one of those rib caps I keep hearing about.

bradkaplan · February 5, 2022, 1:07am

Damn that MW is good. Did one tonight, perfect for 3 people, reverse sear on Big Green Egg. Just salt and pepper.

MChang · February 5, 2022, 1:33am

How’s it compare to ca reserve?

Tom_G_l_a_s_g_o_w · February 5, 2022, 1:40am

I recall Bryan remarking on how good the MW looked next to the Cali Reserve. I’m not saying the MW isn’t perfect, maybe just appeals more to some than ca reserve, or not.
Point is Flannery cooked at home is better than 99% of the steakhouses in America.

bradkaplan · February 5, 2022, 1:57am

My CA Reserve from this round are in the freezer, so can’t directly compare. This MW matches up to my memories of previous CA Reserves, and I prefer the larger cuts that were available this go round as well. (24oz)

Scott_Watkins · February 5, 2022, 4:42am

Flannery pork cap with a miso black garlic paste sauce oh man thanks Elliott!

MChang · February 5, 2022, 1:05pm

What charcoal and accessory is that?

Brian_Tuite · February 5, 2022, 3:39pm

It’s a Joetisserie

Scott_Watkins · February 5, 2022, 9:50pm

Yes and B&B hardwood char logs.

Anton_D · February 6, 2022, 12:53am

Man! That is art!

Your pic is beautiful and looks delicious!

Thank you.

Scott_Watkins · February 7, 2022, 5:44am

Thanks I don’t hear that often! The rotisserie really renders the massive amount of fat perfectly imho.

Scott_Brunson · February 9, 2022, 11:33pm

Flannery pork cap.
Dry rub, then applewood smoked using snake method

Holy crap this pork is out of control.

ChrisMcElligott · February 10, 2022, 1:37am

Scott that looks fantastic! Bryan’s hiding corkscrews in those things? Now I really wish I would have bought some

All these posts are making me “jelly”……as the kids would say.

MChang · February 11, 2022, 10:27pm

Pairing with the pork cap? Have one in the APO atm.

Elliot_Steele · February 11, 2022, 11:12pm

Not sure how you seasoned it but some Condrieu with age should do the trick. Chave blanc too if you’ve got it laying around…

MChang · February 12, 2022, 12:18am

Ended up going with red chassagne which was great