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Theophan

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  • Re: Cast iron grills

    TheophanTheophan
    I agree. The whole point of a CI grid is that the CI grid is very much heavier than most "regular" grids, and that heavy iron holds a lot more heat, so even after the cool or room-temperat…
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  • Re: Cast iron grills

    TheophanTheophan
    I think they're just a bad idea. Don't waste your money. The only advantage, as others said above, is "grill marks," but please, look at any photos on this forum or elsewhere that…
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  • Re: Ribs: Oven + Egg or 100% Egg

    TheophanTheophan
    I hate to complicate this, but many people here have agreed that 2h foiled is too much, makes ribs too fall-off-the-bone and a bit mushy. We all have different tastes, and clearly many people here lo…
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  • Re: Reverse Sear

    TheophanTheophan
    4 minutes/side is ridiculous for a sear. Doesn't matter what the temperature is, If the meat has already been raised to the internal temp you want, that's way too long just to sear. I usual…
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  • Re: how often do you cook direct vs raised direct?

    TheophanTheophan
    I'm a neanderthal, I guess -- been Eggin' for years, never raised the grid yet other than indirect with the plate setter legs up, very happy with my cooks.
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