Parker's Flannery comment

Epicurean Exploits - Food and Recipes
1

Was just trolling on eBob and saw this comment in the Heartbrand Beef thread:

http://dat.erobertparker.com/bboard/showpost.php?p=2808155&postcount=17" onclick="window.open(this.href);return false;

keep in mind…Bryan Flannery’s aged prime beef…especially the stuff Leve apparently discovered (aged 45 days),has a totally different flavor profile

What in the hell does that mean? You can’t tell me that Bob or Leve just figured out that Bryan has 45-day dry aged stuff, so is he talking about something new?

2

Not new. See http://dat.erobertparker.com/bboard/showthread.php?t=116920" onclick="window.open(this.href);return false;. The fun starts around post #120

3

No Comment.

4

I think the comments in that thread, speak for themselves…

5

As a side not, I had some Filet Tails last night from Bryan that I marinated myself. Outstanding.

6

I remember this thread…quite entertaining! But, this is nearly 2-years old and Bob’s post this morning made it sound like this was something new. I’m guessing that’s not the case.

7

We need to get bryan to manufacture some bone-in tenderloin roasts. I source them from a butcher here using wet-aged midwest prime… they are a very nice way to cook the tenderloin and come out juicy and flavorful from being cooked on the bone… the ones I have cut are about 9 inches long…

pretty tasty way to eat a tenderloin…I like it better this way than from the porterhouse…

8

I talked with him about this and he said it really wasn’t financially viable for him.

9

Scott,
Do you roast them or grill them?

10

the bone-in tenderloins…

Prefered method… direct heat, to color up, finish on indirect to bring to temperature…

Have made them on the TEC (very good), the BJE (even better) and in the oven going from stove stop to oven (good, but not as good as the first two methods)…

11

Scott, what is BJE? I know about the BGE (have one myself), but not the BJE.

Chris

12

It was a type… I was thinking of two things at once… but for the meat…a BGE :slight_smile:

13

BGE and Flannery are meant for each other! It has taken me a little while to get it just the way I like it, but ribcaps on the thing are to die for! You can sear it at relatively high temps (lower 400’s), then finish it in there around 350.

I used to sear it at a lot higher temp, but have found that to be not necessary and detrimental to the outer meat. Being able to shut the BGE down and yet retain the heat is a huge advantage of it during the 2nd part of my process.

Have you tried any of his thick pork chops on the egg? If so, how did you cook them?

Chris

14

many times… same way always… direct to color up, indirect to the right temperature… I get them pretty darn thick, so I can cook them on all four sides…which I do…to me, indirect is even more important on pork to get even temps throughout…