GAthered some friends together to taste 4 different Flannery cuts. We’ve had Flannery before, mostly ribeyes and some of the Chateaubriand/top sirloin, but I always wanted to try several cuts, on the same day, to determine preferences. Ribeyes, filets, hanger and NY strips. All the 16oz except filets about 9oz and the hanger at 1.7 pounds. 8 people in attendance.
The ribeyes were hands down the favorite. Then the hanger with the other 2 tying for last (not that all weren’t great, but when you need to force rank the best of the best this is what you get). We were very very happy with the QPR hanger, wonderful meaty flavors and the ribeyes have always been a favorite of mine. I had high hopes for the NY as palates I trust think that is the best cut. No one at the table felt that way last night. I’ll be sticking with ribeyes from here on out, I believe, with the random hanger or Chateaubriand. Now do to the aging tasting, identical ribeyes at 30, 40, 50 and 60 days or something like that. Depends on what Bryan can do for me.
Wines: 1999 Ridge Geyeserville 1.5L, corked; 1999 Jasper Hill Georgia’s Shiraz 1.5L corked. 2003 Guigal Crozes Hermitage which was very nice. 2002 Blankiet Merlot which was good. We also had some cabs and petite sirah but as I was manning the grill didn’t look at the bottles and they went pretty fast. 1977 Taylor port for dessert.
And finally, the customer service from Bryan is just out of this world. Yes we all know it, we even expect it, but he continues to impress even with the highest of expectations. A slight shipping snafoo and he was all over it, talking with me to keep me updated, talking with FedEx to get it all straightened out.
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