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Theophan

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  • Re: Pulled Beef

    TheophanTheophan
    Looks fantastic! I've made pulled beef a number of times, but it's always been with a combination of dry smoking, like a pork butt, but then also a braise with some sort of liquid, as in th…
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  • Re: Hamburger help

    TheophanTheophan
    I can't say that burgers are my favorite Egg cook. Part of the problem is my own paranoia: the key to juicy burgers is lots of fat (at least 20%) AND cooking them medium-rare. My problem with th…
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  • Re: Tarantula Burger in NC? - OT

    TheophanTheophan
    I'm fairly adventurous with food, but no, I really don't think I could even take a bite out of that burger.
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  • Re: First Post

    TheophanTheophan
    You're doing GREAT!!! Wonderful job! And by the way, many people here agree that there not only is no reason you need to keep the temperature as low as 225°, things actually just seem better, be…
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  • Re: New User Experiencing smoky aroma and taste

    TheophanTheophan
    I used nothing but BGE charcoal (as someone else said, same as Royal Oak) for YEARS and loved it! But I loved the mild smokiness that it gave everything, wood added or no wood added. But after years …
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