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just4fn

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just4fn last won the day on December 24 2018

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About just4fn

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    Guru Site Supporter

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

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  1. 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.
  2. 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.
  3. 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.
  4. Ya, that is the sauce I used also from your post. If something is delicious, why use anything else?
  5. Delicious! It's kind of a secret. Once the secret is out, the price will go up. What did you baste it with?
  6. 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
  7. Cooking my 1st full brisket tonight. It's 17.5 before trimming. I believe I trimmed about 5 lbs of fat off. In your expert opinion, about how long will this thing take to get to 205? I want to eat around 5 or so. I'm thinking 12 hours, 2 hours wrapped, burnt ends cooking while flat is resting? How close am I? I just need to know If I need to start at midnight or 3am or what?
  8. Hotdogs and Hamburgers, corn on the Kamado, Potato salad, macaroni salad, baked beans. It was sort of a spur of the moment and it was delicious. Maybe the best hamburgers I've cooked. I never seem to get them right. Usually too small and thick like a meat ball. These came out really good and big and flat. They fit the bun great. . All this food for 4 people.
  9. Do most of you take the time to remove the rib membrane? I'm about 50/50. I honestly can tell the difference. I just take it off because. I've never ate a rib with the membrane on and said wow, this rib is tough because of the membrane. What's your take on the membrane removal?
  10. I believe he was talking about internal temp of the ribs at 195. Are you talking about grill temp?
  11. I have the Flame Boss 300.. You stated that you changed the top vent from 3/4 to 1/2. You shouldn't have to play with the top vent at all. I just crack the top vent at maybe 1/16 of an inch and it holds steady. Here's my last cook. https://myflameboss.com/en/cooks/453021. I really like the controller for my cooks. Temp is one way to see if ribs are done. I also use the bend test:
  12. There are no responses in 8 months. I went to the website and it looks like a very nice Kamado. Here is the site: http://grilldome.com/.
  13. I agree. Just dump it in. Don't adjust your lump to what temp you are cooking, Filler er up and light. I light the center for low and slow and I light 2 or 3 spots for high heat. Shut it down when done and fill it up next time when I cook. I also use the kick ash which helps with air flow.
  14. I got a 8lb choice rib roast from Costco for a Memorial day cook. It's just the wife and I so I will slice the remaining for awesome Prime rib sandwich's. I cooked it a 225 until internal temp of 125. I raised the temp to 500 and seared each side, turning every minute until desired color. I used my flame boss 300 and as you can see, it held at 225 for 3 hours. For the rub, I used 1/4 cup Thyme, 1/4 cup Rosemary, 3 tbl of galric and pepper, 1.5 Tbl of salt. Added olive oil to make a paste. I rubbed the roast the night before and let is sit in the fridge. Here is the Results: https://myflameboss.com/en/cooks/453021 Dinner was delicious.
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