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just4fn

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just4fn last won the day on December 24 2018

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About just4fn

  • Rank
    Guru Site Supporter

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  • Gender
    Male
  • Location:
    Renton
  • Interests
    reworking and upgrading stuff
  • Grill
    Primo

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  1.    lnarngr reacted to a post in a topic: Pork loin on the Traeger
  2. just4fn
    Smokey and tasty.
  3.    lnarngr reacted to a post in a topic: Cedar Plank Halibut
  4. just4fn
    My target was 130 internal temp
  5.    Brandon Store reacted to a post in a topic: Roasted my first chicken
  6. just4fn
    Looks awesome. One word. Spatchcock. Try that technique and see what you like best. Hard to beat what you just put out though.
  7.    lnarngr reacted to a post in a topic: Cedar Plank Halibut
  8.    ckreef reacted to a post in a topic: Cedar Plank Halibut
  9.    Golf Griller reacted to a post in a topic: Cedar Plank Halibut
  10.    Chris Topher reacted to a post in a topic: Cedar Plank Halibut
  11.    bluebird reacted to a post in a topic: Cedar Plank Halibut
  12.    KismetKamado reacted to a post in a topic: Cedar Plank Halibut
  13. just4fn
    I cooked a slab of halibut tonight on a cedar plank. I thought it came out great. Good smokey flavor. I basted it with butter, lemon, garlic, paprika. https://share.fireboard.io/90302E
  14.    freddyjbbq reacted to a post in a topic: Pork loin on the Traeger
  15. just4fn
    cooking at 225 until 100 degrees then going to start to marinate with Maple syrup, soy sauce and apple cider vinegar. 4/2/1. going to pull it at 135 degrees. Raised temp to 375 to finish the cook. I going to sear it on the gasser and then wrap in foil. https://myflameboss.com/en/cooks/565236
  16. just4fn
    the flame boss can just be used as a Thermometer. I have used it just for the graph.
  17. just4fn
    I have the flame boss 300 and it works perfect. Enough said
  18. just4fn

    Golf

    just4fn posted a topic in The Cooler

    I don't get golfers. They all love to golf. They can't wait to set a tee time, can't wait to tee off. Then the race begins. They then can't wait to get off the course. At the end of the round, it's all about how fast they shot 18. If you love the game would't you want to be on the course as long as you can? It's a race to get off and make the next tee time. I think the score card should have a time element involved also.
  19. just4fn
    You know, I even said mine tasted like pot roast which is way easier to cook. I haven't tasted that many briskets and thought maybe that's how its suppose to taste. Next brisket I'm not going to wrap.
  20. just4fn
    It was ok. Sorry no pics. I thought a tad bit dry but everybody said it was good. The burnt ends came out great. It was a long cook.
  21. just4fn
    pulled it at 205. I did raise the temp to 275 at 11:30 to speed things up. I took it off at 1:15. 14.5 hours. spending 2 hours in the cooler. burnt ends are on the grill cooken.
  22. just4fn
    Ya, that is the sauce I used also from your post. If something is delicious, why use anything else?
  23. just4fn
    Delicious! It's kind of a secret. Once the secret is out, the price will go up. What did you baste it with?
  24. just4fn
    I put it on at 11:00 pm at 225 per suggestions. It's 10:00 am now and it's 167 degrees. I'm going to wrap it at 170 and pull it at 205, I'm glad I put it on at 11:00pm
  25. just4fn
    Planning on cooking it at 250
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