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Teefus

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  • Re: Charcoal battle

    TeefusTeefus
    I like to eat what I cook on my Egg. That being the case I look for the lump that works/tastes the best, not what is the cheapest. I've used Royal Oak with some success, but ran into a bad batch…
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  • Re: Wood chunk placement

    TeefusTeefus
    Historically I've used the approach in the illustration above. Over the holidays I did a couple rib roasts and pushed some lemon sized chunks in through the bottom vent. I think it made for a cl…
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  • Re: What's on your new years menu?

    TeefusTeefus
    Roast Beast. 
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  • Re: Rib Roast Bones

    TeefusTeefus
    I made stock with mine. I cut them off prior to coating the roast with herbs for a two week aging process. I coated them with oil and the same herbs, then roasted them on a sheet pan in the oven alon…
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  • Re: Duck recipe

    TeefusTeefus
    1) Light charcoal 2) score duck skin 3) rub with favorite spices 4) place on egg breasts up and roast at 350* until golden brown 5) Feast. 
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