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Beef Glorious Beef (pic heavy)

HofstraJetHofstraJet Posts: 903
edited January 6 in EggHead Forum
For many years, I have been buying my dry aged porterhouses (and many other cuts) from Bryan Flannery at Flannery Beef in northern CA (despite living in FL).  He used to have a retail store but now is mail order only.  I never met Bryan in person but have spent hours talking to him on the phone (he will talk about anything beef related for as long as you are willing to listen) so when I went out to the west coast last month to watch the Jets play the 49ers, I was sure to stop by so that I could meet him personally. I wasn't expecting a tour, but when I caught a glimpse behind the door when it opened, I couldn't resist asking for one. And he was happy to oblige. Below are shots of the beef in the dry aging rooms. I just wanted to take it all home with me.

I know everyone here will appreciate these photos so I wanted to share.


















Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
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Comments

  • johnkitchensjohnkitchens Posts: 4,825
    That is awesome. I am sure you had a great time, and it was nice that you finally got to meet him in person. He obviously takes pride in his work. 

    You must be a very loyal Jets fan! 

    Louisville, GA - 2 Large BGE's
  • Gman2Gman2 Posts: 308
    Wow, that's is awesome!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
  • thetrimthetrim Posts: 1,835
    That brings a new definition to the term pic heavy.   Does he have a website? Please post it if he does.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • FoghornFoghorn Posts: 4,431
    That. Is. Glorious. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SkinnyVSkinnyV Posts: 3,337
    Beautiful.... thanks for sharing!
    Seattle, WA
  • thetrimthetrim Posts: 1,835
    Where are you in florida?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • gonepostalgonepostal Posts: 109
    I have ordered from Flannery a few times. I would recommend the "burger builder" to anyone.  Some of the best that i've had. Thanks for sharing!
    Wetumpka, Alabama
    LBGE and MM
  • SciAggieSciAggie Posts: 1,764
    Wow.....
    Yes, please post the website or contact information. 
    Central Texas
    Large BGE & Mini Max for the wok
  • SamedaySameday Posts: 38
    SciAggie said:
    Wow.....
    Yes, please post the website or contact information. 
    The link is in the post.  Just have to click Flannery Beef.  
  • Hawg FanHawg Fan Posts: 1,310
    I'm speechless!  That is some beautiful beef.

    Any road will take you there if you don't know where you're going.

    Terry

    Tulsa, OK
  • calikingcaliking Posts: 8,797
    Great googly moogly. 

    I think you just won him a few more customers.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Dave in FloridaDave in Florida Posts: 1,026
    Just bring me any of the porterhouse steaks on your way back to Florida.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • cssmd27cssmd27 Posts: 227
    edited January 6
    I've been buying religiously from him for about 10 years.  Simply the best and sensational customer service!  I usually request my beef aged to 45-50 days from him.  He will custom cut pieces to order down to very specific details.  The man knows beef and is obsessed with quality.  My freezer is full of all kinds of cuts from him and more due next month.

    We even flew him down to Dallas to cook for a (wine) group of us one time.

    If anyone wants to take their beef geekiness to a new level and learn all kinds of interesting tidbits about the beef and cattle industry, give this long interview a listen:

    http://www.graperadio.com/archives/2016/12/22/wheres-the-beef-with-bryan-flannery/

    It starts a bit slow due to the interviewers, but once Bryan gets talking, he's a joy to listen to.
    Dallas (University Park), Texas
  • cheeaacheeaa Posts: 256
    Wow... whats the oldest they have
  • cssmd27cssmd27 Posts: 227
    cheeaa said:
    Wow... whats the oldest they have
    Call him and ask.  He'll advise you.  He did some special ribeyes for some wine guys that are 60 days.  I still have 4 or 5 in my freezer.  Gotta be careful how you cook those as they transfer heat fast once they get going.  I pull them when the IT just crosses over 100 or so.  No more than 110.
    Dallas (University Park), Texas
  • HofstraJetHofstraJet Posts: 903
    edited January 6
    Here's the link again for those who didn't see it in the first post: https://www.flannerybeef.com/

    @cheeaa - Bryan will age as long as you want. Call and talk to him.

    @cssmd27 - Were you on the Squire's Board or on the Berserkers board? Good to know other wineauxs are here. 

    @thetrim I'm in Coral Springs.

    @gonepostal Love the Burger Builder. Had these the other day with some Meat Church Bacon BBQ mixed in. Delicious.

    The key is to have a high fat content. The first few I created were all flavor but no fat and were very dry.






    @johnkitchens Loyal is one term for it. :smiley: We planned the trip in April and it was a 10 day trip starting in LA and driving up the PCH and visiting many winemakers and friends along the way, so the game, while the impetus, was thankfully not the main reason for the trip given their records in December.
    Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • SciAggieSciAggie Posts: 1,764
    Sameday said:
    SciAggie said:
    Wow.....
    Yes, please post the website or contact information. 
    The link is in the post.  Just have to click Flannery Beef.  
    In my defense I was distracted by the pics of all that magnificent meat...
    Central Texas
    Large BGE & Mini Max for the wok
  • cssmd27cssmd27 Posts: 227

    @cssmd27 - Were you on the Squire's Board or on the Berserkers board? Good to know other wineauxs are here. 

    I was on both, but am just on the Berserkers now.  The other one went dead with the big split and I left for good once my subscription ran out.

    Did you get any of those 60 day ribeyes?  I don't serve them to everyone because some people just don't know what to expect from extended aging.

    My wine activity has slowed considerably because I came to grips with the fact that my collection is larger than I can consume in my reasonably projected life span.  Kind of a "WTF are you thinking????" moment when I did the calcs.  If I'm lucky, I have 30-40 years left and I'll be close to finishing things up on my death bed!
    Dallas (University Park), Texas
  • HofstraJetHofstraJet Posts: 903
    cssmd27 said:

    @cssmd27 - Were you on the Squire's Board or on the Berserkers board? Good to know other wineauxs are here. 

    I was on both, but am just on the Berserkers now.  The other one went dead with the big split and I left for good once my subscription ran out.

    Did you get any of those 60 day ribeyes?  I don't serve them to everyone because some people just don't know what to expect from extended aging.

    My wine activity has slowed considerably because I came to grips with the fact that my collection is larger than I can consume in my reasonably projected life span.  Kind of a "WTF are you thinking????" moment when I did the calcs.  If I'm lucky, I have 30-40 years left and I'll be close to finishing things up on my death bed!
    You and I have a lot in common. I'm in the exact same boat as you on all fronts.  Currently culling the cellar and moving some stuff to offsite. And yes, the 60 day ribeyes were great. Hope he does them for BerserkerDay again this year.
    Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • ElijahElijah Posts: 219
    cssmd27 said:
    I've been buying religiously from him for about 10 years.  Simply the best and sensational customer service!  I usually request my beef aged to 45-50 days from him.  He will custom cut pieces to order down to very specific details.  The man knows beef and is obsessed with quality.  My freezer is full of all kinds of cuts from him and more due next month.

    We even flew him down to Dallas to cook for a (wine) group of us one time.

    If anyone wants to take their beef geekiness to a new level and learn all kinds of interesting tidbits about the beef and cattle industry, give this long interview a listen:

    http://www.graperadio.com/archives/2016/12/22/wheres-the-beef-with-bryan-flannery/

    It starts a bit slow due to the interviewers, but once Bryan gets talking, he's a joy to listen to.
    I've really enjoyed that interview.
  • johnnypjohnnyp Posts: 1,582

    awesome info.  great post.  thanks for sharing

    XL BGE- Newport News, VA
  • saluki2007saluki2007 Posts: 2,257
    Wow, that's all I can say.
    Large and Small BGE
    Morton, IL

  • Thanks for sharing!
    Alva, Florida
  • northGAcocknorthGAcock Posts: 5,312
    Columbia, South Carolina with a Med & MiniMax & now a 17" Blackstone

    Nothing left to do but smile, smile smile.

  • YEMTreyYEMTrey Posts: 4,151
    Great post.  Thanks for sharing!
    XL and a Mini Max Egg in Cincinnati, Ohio
  • 20stone20stone Posts: 588
    Those are some great, and mouthwatering, pics.

    Any idea what temp/humidity they kept in there?
    LBGE - Fathers Day 2008 (TOGETHER AGAIN, IN A NEW YARD)
    Valentina - Valentines Day 2016 (for fast fire and tailgating)
    GrandiMax - Given to #1 son on his birthday 2016 (our CO anchor egg)
    The School Bus - GE 15.7 cu ft freezer, converted into a charcuterie cave
    67% of a hog - June 2016 - Being raised remotely (wouldn't fit on our patio, or our new yard (chickens though...))

    Houston, TX

  • Now THAT's a post to kick off my Friday egg forum reading!  Thanks for posting!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • YEMTreyYEMTrey Posts: 4,151

    Dayum!  I was intrigued by the burger builder and looked into it.  My cart contained six burgers for $200!

    Think I’d rather have a brisket for that money.  I’ll attempt to buy and grind my own meats for a burger.

    Still a great site and great read.

    XL and a Mini Max Egg in Cincinnati, Ohio
  • HofstraJetHofstraJet Posts: 903
    edited January 7
    20stone said:
    Those are some great, and mouthwatering, pics.

    Any idea what temp/humidity they kept in there?
    I don't, but it was pleasantly cold for me, so I'm guessing high 30s. And it didn't feel humid, but that may have been because of the temp.
    Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • J-dubyaJ-dubya Posts: 154
    Great thread, thanks so much for sharing!!
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