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Beef Glorious Beef (pic heavy)
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HofstraJet
Posts: 1,156
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.
I know everyone here will appreciate these photos so I wanted to share.
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
Twitter: @ Bags
Blog: TheJetsFan.com
Comments
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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 -
Wow, that's is awesome!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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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 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
That. Is. Glorious.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Where are you in florida?=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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 -
Wow.....
Yes, please post the website or contact information.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:Wow.....
Yes, please post the website or contact information. -
I'm speechless! That is some beautiful beef.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Great googly moogly.
I think you just won him a few more customers.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Just bring me any of the porterhouse steaks on your way back to Florida.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
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 -
Wow... whats the oldest they have
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cheeaa said:Wow... whats the oldest they haveDallas (University Park), Texas
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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. 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, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Sameday said:SciAggie said:Wow.....
Yes, please post the website or contact information.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
HofstraJet said:
@cssmd27 - Were you on the Squire's Board or on the Berserkers board? Good to know other wineauxs are here.
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 -
cssmd27 said:HofstraJet said:
@cssmd27 - Were you on the Squire's Board or on the Berserkers board? Good to know other wineauxs are here.
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!Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
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. -
awesome info. great post. thanks for sharing
XL & MM BGE, 36" Blackstone - Newport News, VA -
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Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Great post. Thanks for sharing!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Those are some great, and mouthwatering, pics.
Any idea what temp/humidity they kept in there?
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, 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 https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
20stone said:Those are some great, and mouthwatering, pics.
Any idea what temp/humidity they kept in there?Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Great thread, thanks so much for sharing!!
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