Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

bicktrav ·


Last Active


  • Unbelievable! Such an inspiring post from an incredibly inspiring guy!
  • The adjustable rig allows for several different heights of raised grids. I've got that, and like @Tigers34‌ I use it more often than not. The advantages of a raised grid are numerous. Moving the meat further from the coals allows for that great dire…
  • Where'd you find that! I just found a bottle of William larue weller, but I've never had the Handy or Sazerac. I'm on a mission to find those. I've got a friend who works in the industry. He gets me stuff from time to time. Recently he got me …
  • bicktrav said: I don't think there's a tremendous difference between RO and OO. There is a slight difference though. Whether it's worth the extra money/effort is hard to say. For me, ordering online is less effort.  So there's that. You're …
    in Firecraft Comment by bicktrav June 27
  • I don't think there's a tremendous difference between RO and OO. There is a slight difference though. Whether it's worth the extra money/effort is hard to say.
    in Firecraft Comment by bicktrav June 27
  • Firecraft is fantastic.
    in Firecraft Comment by bicktrav June 27
  • Glenfiddich 18.....islay taste like mulch. Yep. If you took a forest, burned it to the soil, then ate whatever charred dirt remained, you'd have the flavor of Islay... And man do I love it!
  • Laphraig quarter cask. Although with steak, I like Talisker Love Laphroaig. The sadly discontinued 15 was the scotch that hooked me. Never tried the quarter cask but hear great things.
  • GalanteNate_OneEa said: I do enjoy the smokiness of Lagavulin, but this is my "go to" scotch, and yeah, 16, 18, 21, all depends on my mood and cash in hand, but 12 suffices for my after work unwind lol Nice.  I've been meaning to pick up…
  • My wife and I have eaten Paleo for years now.  The egg become your best friend when you go Paleo.  There are so many amazing options from ribs, to chicken, to brisket, to tri tip, to meatloaf.  As far as recipes, I'll chime in with one of my favorit…
    in Paleo Ideas? Comment by bicktrav June 26
  • Interesting.  People here seem to have really favorable opinions.  Though that one review @nolaegghead linked seems in line with my experience.  I think I must have gotten a bad bag.  The sparking is just insane.  One of you mentioned Cowboy.  I've …
  • Tri-tips are kind of tricky that way.  They aren't always super tender, but they are very flavorful.  A lot of it has to do with the particular cut you got.  Angus is always a good move; they tend to be a littler more tender.  Slice thin and against…
  • @cazzy and @The_Cen-Tex_Smoker - Any guidance you can share here?
  • Where did you find the "point" all by itself? Went to a local butcher. Markets don't usually carry points, but most butchers will cut one for you if you ask.
  • @NPHuskerFL - Agreed about the cut itself.  Looking at the point yesterday before it went into the egg, I was thinking that it just didn't have as much marbling as I would like.  That may very well have played into the end product.
  • That's terrifying.  Glad you made it out safe.  Somewhat baffling as to what could have caused a fire in rainy conditions after the egg had been properly shut down.  The heat transfer theory seems the most likely, but even that's bewildering conside…
  • FanOfFanboys said: This also would impact the cost of my favorite hot sauce!! Their barrel aged sriracha is out of this world good.  Barrel aged sriracha sounds incredible, but I see no way to order it.  How did yo…
  • Haha!  I'm not sure whether that's a winning deal or not either.
  • Yeah, very much looking forward to trying the Handy.  Also really looking forward to the William Larue Weller.  
  • Thank you!  This is my first go around with any Buffalo Trace Antique Collection Bottles.  Really looking forward to giving them a try.
  • I spoke with stlcharcoal about the regulations issue.  It comes down to packaging.  Of course, charcoal is legal here, but companies are required to put warnings on the label so the consumer is aware of carbon monoxide and its ill health effects.  I…
  • BevMo has Fogo?  That's news to me.  I've been buying RO at Home Depot.  Sometimes I'll order OO from Firecraft ($100 or more is free shipping).  
  • Yeah, it was incredible!  The guy basically told me he keeps all the really good bottles in the back and he won't sell them to anyone unless he feels that they are genuinely interested in whiskey and aren't buying to flip or to have it as a status t…
  • Thanks!  Sticker is $90.  It came out just shy of $100 after tax.  As of last month, there was a store nearby selling the bottle for $500.  Shockingly enough, after I got this one I checked the listing from that other store and they've sold the bott…
  • @nolaegghead - You're quite persuasive.  Point taken.
  • GatoGordo said: For those that use Rutland, I understand how you made the decision to throw caution to the wind, but how many warn their guests? Shouldn't it also be their decision? I actually get what you're saying here.  It comes down …
  • @robnybbq - Last year when you cut carbs and lost weight, what was your fat intake like?  Describe a typical dinner during that period.  I may be able to help you tweak that diet so that it's more sustainable for you.
  • First of all, 80% of weight loss comes from diet.  Exercise has a moderate (at best) impact on your waistline.  It comes down to what you put in your mouth.  Specifically, it comes down to avoiding foods that cause high insulin responses.  On a prac…