May 20, 2014
Cut away of a Flannery Rib Cap, one of the best pieces of meat in existence.
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Cut away of a Flannery Rib Cap, one of the best pieces of meat in existence.
if fucking bryan flannery tries to be funny on April fools i will stab his honky throat.
Flannery lamb saddle with duck fat potatoes and Pegau Chateauneuf-du-Pape. The lamb saddle is prepared like always, sous vide at 134 for four hours than seared and basted in a hot skillet with herbs and garlic at all steps.
Lamb saddle from Bryan Flannery. I love Bryan's lamb saddle, which is the whole boneless loin tied up into roast. This one was cooked sous vide at 134 for four hours then seared in a hot cast iron skillet. Easy and completely foolproof yet worthy of any occasion, which is why I cook one every year around the holidays.
Wagyu strip steak from Bryan Flannery. Bryan found a source of Wagyu beef in Montana that's truer to the breed than most you find in the US which are heavily crossbred. Anyway, it had been a while since a steak post and these looked and tasted fantastic.
If you've ever wondered what a 57oz porterhouse looks like, this post is for you. This beast comes courtesy of Bryan Flannery, who when asked for a big porterhouse does not mess around. To cook such a massive piece of cow, I used sous vide to bring it up to rare in a 124 degree water bath (took nearly three hours) then gave it a good sear in a cast iron skillet.
I wasn't going to take a picture of yet another steak dinner... but then this NY Strip from Bryan Flannery turned out to be the best steak I've had in a long time. The truffled mashed potatoes weren't so bad either. Not a bad way to kick off a period of intense holiday eating!
Seattle Burger Night
I heard there were some decent burgers to be found in Seattle, but we decided to make our own. We started out with a burger sampler from Bryan Flannery, which he describes as containing:
Blend #1 (High School): 25% Wagyu Chuck, 25% Wagyu Shortribs, 25% Wagyu Top Round, 25% Wagyu Bottom Round (Total Fat Content 11%)
Blend #2 (University): 25% Wagyu Chuck, 25% Wagyu Shortribs, 25% Wagyu Eye Round, 25% Wagyu Brisket (Total Fat Content 14%)
Blend #3 (Grad Student): 25% Wagyu Chuck, 25% Wagyu Top Round, 25% Wagyu Top Sirloing, 25% Wagyu Brisket Fat Blend (Total Fat Content 18%)
Blend #4 (Doctorate of Alchemy): 25% Wagyu Chuck, 25% Wagyu Cross Rib, 25% Wagyu Porterhouse Tail, 25% Wagyu Fat Blend (Total Fat Content 24%)
If that sounds somewhat absurd to you, you're not alone. But it's not. Or maybe it is, but in the best possible way. At any rate, we made a bunch of different kinds of burgers as we ate our way through the different blends. I don't think I can say we had a favorite blend. We made all of the burgers using a basic high-heat pan-cooking method to get a really good crust.
One favorite was a basic burger with chopped roasted New Mexico Hatch chiles, above.
Another was our take on a blue cheese stuffed burger. Stuffed burgers never cook right, so instead we made two patties with blue cheese in the middle. This also maximized the crust-to-meat ratio making for a really good burger.