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Theophan

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  • Re: Gochujang Chicken Thighs

    TheophanTheophan
    YES!!! <laughing> That stuff just smells disgusting to me, like what it IS, rotten fish! In small amounts, it sure does add some umami to stuff, but gosh, it smells rank. It is hard to figure o…
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  • Re: Dear Buffalo: About Vanilla

    TheophanTheophan
    @SonVolt said, You also can't directly link to an image by URL. Having to save an image first and upload it takes 17 more steps than it used to. I'm sure you know what you're talking a…
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  • Re: Holding 225 overnight

    TheophanTheophan
    You'll get different answers from different people. Consider them all, maybe try a few different things and see what works for you. For me, Don't use a water pan. (a) They are necessary in …
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  • Re: Baby Back Ribs

    TheophanTheophan
    LOTS of folks here who love ribs on the Egg! Only trouble is, as mentioned above, lots of different ways to do them! Biggest difference is foil or no foil. Foil: As above, "3-2-1" or "…
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  • Re: Brisket fail - where did I go wrong

    TheophanTheophan
    I LOVE my Thermapen. I do. It's a great tool. But... sometimes it's the wrong tool! Steaks and chicken breasts need the right internal temperature. Ribs, pork butts, and briskets need to be…
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