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just4fn

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just4fn last won the day on November 7

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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. I ended up raising the grill grate about 2 inches and it was fine. The gravy came out excellent. Maybe the best.
  2. I spatchcocked the bird. I smoked it at 265 for about an hour then turned up the heat to 375. It only took about 2 hours and 15 minutes. I pulled it when the breasts were 155/165. I put vegetable and turkey gizzards under the bird. I'll let you know how it turned out.
  3. not much. Where can I find Meathead recipe to the gravy?
  4. So do you eat the veggies or just use the liquid for the gravy? Maybe blend them and add to the gravy? Wow so many options!
  5. Yes but barely. I have a Primo XL. With the stones as low as they can go and the rack as high. I can get a 2 inch pan under it with a little space on top of the stone. I thought about using the upper rack but I dont think the lid would close with a 16lb turkey on top.
  6. I'm going to spatchcock my turkey this year. I want gravy! Can I put a pan underneath with vegetables,spices chicken broth to catch the drippings on top of the stone? I don't know because I don't want to steam the bird on the bottom. Should I or shouldn't I?
  7. Ya I have been reading and it does look like it needs to be above 130 to be safe.
  8. Don't get so OCD with the temperatures. Use the flameboss and put the ambient on the grate. Close the upper vent to about 1/16 of an inch and let her run. Temps will drive you crazy and it's not necessary.
  9. My target was 130 internal temp
  10. Looks awesome. One word. Spatchcock. Try that technique and see what you like best. Hard to beat what you just put out though.
  11. 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
  12. 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
  13. the flame boss can just be used as a Thermometer. I have used it just for the graph.
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