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Teefus

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  • Re: Butt stalled at 151 for 5.5 hours

    TeefusTeefus
    I did a shoulder roast today for dinner. It took 5 hours at 300* dome temp. I foil wrapped at about 170* internal for the last hour of the cook. I pulled at 210* internal and let it sit a spell. So t…
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  • Re: Bavarian Rustic Pork Roast

    TeefusTeefus
    Didn't take any. Bride of Teefus mocks me when I photograph food, and she's beaten me down ;). It looked pretty much like an herb crusted pork roast.
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  • Bavarian Rustic Pork Roast

    TeefusTeefus
    I did an herb crusted roast this weekend. I started by soaking a rolled shoulder roast in a brine for 12 hours. Salt/brown sugar with some added spices. Once removed and patted dry, I coated it with …
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  • Re: OT - Detroit style pizza

    TeefusTeefus
    Growing up in the Detroit area we got that occasionally. Buddy's started it and Buscemi's did a good version too as I recall. The crust is really special. It's thick but not dense. Alm…
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  • Re: Chicken Wings Marinated 1 Week?

    TeefusTeefus
    I had Superbowl wings on brine for 36 hours and they were like rubber when they were done. They tasted OK and were actually better when reheated in a closed pan with a little moisture. Next time no b…
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