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Theophan

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  • Re: 3 2 1 ribs question

    TheophanTheophan
    I don't think it's possible that they were "overcooked" AND took "a pretty sturdy bite." It seems certain to me that they weren't quite done, yet, and if you'…
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  • Re: Clean Burn

    TheophanTheophan
    I don't see anything in your post about why you think you need a clean burn. Are you sure you do? If all you ever do is low-and-slow cooks, and a huge amount of gunk has built up, maybe it'…
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  • Re: how to tackle a moose roast

    TheophanTheophan
    Then what's the point, exactly, of prime meat in any context? Isn't it because fat marbling DOES make a difference, whether it's a steak or a roast? I think it's one thing to say…
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  • Re: How long without foiling?

    TheophanTheophan
    I don't feel like anyone quite said this in plain English, though it was implied: * The first set of ribs was tough because they weren't cooked long enough. If you need them done in a short…
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  • Re: Thick steaks 650 shutdown or 500?

    TheophanTheophan
    I agreed with @Mattman3969 for a long time -- it just didn't make sense to me to do that crucial, final part of the cook where you're trying to get the internal temperature right at the en…
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