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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 ·

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  • Re: Adjustable Rig Confusion

    Yes, you can cook both direct and indirect on multiple levels at one time.  My setup allows me to use three grids at once if I want.  Like DVC, I got the AR R&B combo with rig extender and extra oval grid.  It increases your cooking capacity so much it's ridiculous.  It's like having multiple eggs.  Beyond that, the height that the AR (especially with the rig extender added) allows you to achieve is phenomenal.  I didn't know what crispy skin on a spatchcock chicken was until I cooked one on my rig extender.  Raised direct at the felt line is nothing like raised direct on top of the AR.  Get one!
  • Re: OT - What scotch are you drinking?

    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!
  • Re: It's time to do something - But what? I need to loose weight

    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 practical level, what this means is LIMIT YOUR CARBOHYDRATES.  And equally importantly INCREASE YOUR FATS!

    Fat and carbs should be on a see-saw: when one goes up the other goes down.   Contrary to the admittedly intuitive opinion that fat makes you fat, it does not.  Carbs make you fat.  Dietary fat has pretty much nothing to do with your waistline.  That means you can eat fatty cuts of meat (great for egging), use oils like olive, avocado, macadamia and coconut liberally.  Use butter.  Fat makes you full.  It makes you satisfied.  Eating fat is the key to making a low (or low-ish) carb diet sustainable.  Anyone who says they tried a low carb diet and it wasn't sustainable didn't increase their fats enough.  Have a steak for dinner with some vegetables roasted in olive oil or butter.  Pair that with a wedge salad.  You will be full.  You'll feel satisfied.  But if you cut your carbs and try to stay low fat, you'll be miserable.  That's how people screw low carb diets up.  They try to do low carb and low fat at the same time.  That's an awful approach.
  • Re: Chicken - FTC question

    Don't think it would be a health issue, but keeping the chicken wrapped in foil for that long will pretty much destroy any crisp you have on the skin.  I think the chicken will come out better if you reheat. 
  • Re: BBQ 25

    APL is a bit of a genius when it comes to this stuff. I've had Serious Barbecue for a while now and have cooked tons of stuff from it. It is bar-none the best cookbook I've ever used. Not one recipe has come out less than outstanding. Also just got Charred and Scruffed. Cooked a Chateaubriand recipe from it last night, which was on par with the best restaurant steaks I've had. I don't have 25, but if it's APL it's gotta be amazing.

    The best part about his books is how instructive they are. You're not just learning a dish; you're learning techniques that you can apply to your own recipes in the future. The Chateaubriand, for example, used a "high and slow" technique, where you place a raised grid over a raging hot fire and cook slow and elevated until you lower the grid for the final sear. The process has you turning and basting the whole time, which tears the meat, increasing the surface area and allowing for more Maillard reaction on the exterior. It's jus an awesome technique. And it's one I'm going to use in plenty of cooks to come. His books make you a better cook. That's pretty rare and pretty awesome.