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Teefus

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  • Pork Belly Goodness

    TeefusTeefus
    Based on feedback from the Eggers here I decided to try pork belly low and slow. It was a triumph. I started with about half a skin off belly. There was still a good layer of fat on the skin side to …
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  • Why not go boneless?

    TeefusTeefus
    I was perusing the meat department at Costco last week and came across a good price on Pork Belly. Most were huge but they had a decent seven pounder I brought home. Half was cubed up for burnt ends …
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  • Re: Egg Didn't Crack, But Picture Window Did

    TeefusTeefus
    I’m in the glass business. It’s caused by thermal stress. Cold glass, warm sun. Heat captured by curtains. Minuscule imperfection at edge of glass is the weak link. Glass begins to expand but unevenl…
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  • Re: Rib Roast Setup

    TeefusTeefus
    I do a roast beast every Christmas. I opt for the boneless version. Two weeks prior to the big day I trim the fat nice and close. I roll the roast in Penzey’s prime rib rub and wrap it in Saran Wrap.…
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  • Re: Pork Left Out

    TeefusTeefus
    Zero risk. The cook killed anything of consequence. Wrapping in foil sealed the Petrie dish off from any potential new pathogens. Reheat it while still sealed, let it rest, then enjoy. 
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