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  • FatTrout
    FatTrout changed their profile picture.
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    February 1
  • Jstroke
    I like your plates. Where did you find them if I could ask?
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    February 1
    • Acn
      Acn
      Hi @Jstroke - I'm almost certain they were at our Costco a few years ago.
  • Jstroke
    I will never talk against any place publicly—so before you go, and because everyone has their own palette.

    I do not like sweet and savory together. I am quite deadly serious about it. Candied bacon and breakfast sausage dipped in syrup are simply foul concoctions. I don’t like BBQ sauce 90% of the time. I don’t like sugar in my rubs. I am a full on savory, smoke and s&p kind of person. 

    His pulled pork was soft, and had good smoke and a slight hint of sweet. Not sweet baby rays, just a hint. I wanted more pepper and more bark. His ribs had excellent tooth, just the right pull off the bone and weren’t sticky sweet. Very solid, could have used more pepper. His pulled chicken was very good, a little smokey, not dry even an hour before closing but again a slight hint of sweet. To me a distraction. I wanted maybe Chile powder and garlic flavors but his were balanced. The brisket was excellent. Good smoke, good rub/bark, good moisture, not mushy, not tough. Jalapeño/chedd sausage was good, maybe a touch fatty and needed heat or pepper to cut through the fat. Maybe too much cheese. Felt “heavy”. I did not get sauce. 

    I crushed the plate. I would go again in a second. I might get a half rack and a 1/2 lb brisket. But if in town I will hit it again. Would I drive from GR, 5 hours round trip with no other itinerary and no one for company. No. But I would put it on the list.

    hope that helps

    ·
    February 1
    • kl8ton
      kl8ton
      Appreciate the thorough write up! I wouldn't make a special trip.
  • littlerascist56
    littlerascist56 changed their profile picture.
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    January 31
  • Dawgtired
    Thanks for taking the time to send that chowder recipe. Saved it to my recipe app!
    ·
    January 30
  • littlerascal56
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    January 30
  • GrillinLady
    Welcome Aboard!
    January 27
  • Ozzie_Isaac
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    January 24
  • Ozzie_Isaac
    Ozzie_Isaac changed his profile picture.
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    January 24
  • RRP
    Here - you go...but if you need the pictures which I send along with an initial reply which better shows you what "bunching" is the email me at:

    [email protected]

    though I may not be able to reply yet tonight - but will tomorrow!

    RRP’s GASKET INSTRUCTIONS – USING PERMATEX – MEDIUM 


    Here is a set of instructions/hints I put together over the years for replacing the OE gasket with a Rutland gasket.  I strongly urge you to read this sheet in its entirety before starting! 


    The Rutland gasket enclosed is the 5/8” flat braided tape. The gasket should only go on the bottom aka base.  I suggest you purchase a tube of high temp silicone called Permatex Ultra Copper for the adhesive available at any retail automotive supply store.


    You will need to clean the old felt off both top and bottom and I’ll forewarn you it will make a mess!  Protective glasses or goggles would be a good idea. I recommend you place old sheets, towels, gunny sacks, or whatever on top of your grate to keep the dirt, dust, and crud from falling in to your egg and thus creating a horrible smelling fire later.


    Stripping off the old gasket can be a real task.  I really warn against using a rotary wire brush in a drill since it can damage the ceramic edge. Instead, go to any decent hardware store or big box improvement center and buy a 3M brand Rust & Paint Stripper (or similar product made by other companies) that chucks into a ¼” electric drill.  The 3M stripper is very coarse looking, but does a wonderful job.  If you want to make the edges perfect, pick up a pumice stone in the cleaning supply section of the store too and that will even get the minute parts off the edge.  Perhaps this is personal, but I’d rather use the pumice stone and elbow grease than to ever use acetone or any other chemical on that porous edge.


    The gasket is tightly woven fiberglass and can be a real bear to trim neatly; however, if you’ll take your time with sharp scissors, it can be done easily. Be sure to not waste any gasket at this point!  Even though the circumference of a Medium BGE is only 57” versus the 72” I sent you, when you get done “bunching” it back on to itself, you’ll only have a few inches of scrap. 

    Take your gasket and fold it in half and mark the center with a piece of masking tape.  Then do that again and mark those points as well so your gasket is now marked in quarter lengths.  This pointer will be helpful as a point of reference of just how compressed your gasket should be in relation to where you are on the edge.  Get it?  12:00 to 3:00 is one fourth, etc.


    After you’re satisfied with the removal, you’re ready to begin the installation.  It doesn’t take long, but I’d suggest you make sure you won’t have interruptions because the Permatex doesn’t have a long open time. Starting at the back center, spread a couple beads of Permatex Ultra Copper neatly on the edge and then flatten them by buttering with  a putty knife or similar tool. Try to end with a uniform thickness of about 3/16” thick. I buttered the edge for, say 6” at a time as I went. That way there will be ample material to impregnate the gasket, adhere to the rim and remain flexible. 


    Now, press the compressed gasket into the wet Permatex and if it covers the whole edge, press it into the Permatex.  Using a small flat piece of wood covered with wax paper isn’t a bad idea.  Just keep going like this four or five inches at a time until you get to your first quarter waypoint with masking tape.  By then you’ll have the hang of what it should be looking like for sake of consistency. 


    If by chance you get some Permatex on either side of your egg –don’t worry about it and DO NOT try to wipe it off now as it will just smear and get embedded in your ceramic. Instead after it has cured the 24 hours take a sharp bladed utility knife and you can easily trim off the offending Permatex as it will be dry but rubber-like and will peel.


    Now, when you’re satisfied you have pressed the gasket down well, examine if any Permatex has beaded up through the gasket – and it may very well have done so – don’t be alarmed. Tear off some strips of waxed paper or aluminum foil to lay on top your new Rutland. Then close the dome to provide uniform weight on the edge.  Permatex dries in one hour, and cures in 24 hours. Just to be safe I recommend you not use your egg for those 24 hours while it cures. 


    If the fine single strands of gasket (look like fine hairs) bothers you they can easily be burnt off using a simple butane lighter used to ignite whatever fire starter you use.


    NOTE: At first you may notice some smell from the Permatex at temperatures above 600°, but they will not taint your food and eventually the smell will cease altogether.



    E mail:   [email protected]

    Home address: Ron Pratt    314 W. Woodridge Drive   Dunlap IL 61525-9426


    WORD  10-7-20



    ·
    January 24
  • RonNeal
    Welcome Aboard!
    January 23
  • Braggart
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    January 22
  • Braggart
    Braggart changed his profile picture.
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    January 22
  • ssouza99
    Welcome Aboard!
    January 18
  • Squeeze
    Squeeze changed his profile picture.
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    January 15
  • jdMyers
    Good day sir.  Just checking on how your doing.  I am still interested in one of your boards.  Even If it's not etched.
    James myers.  Ohio 
    ·
    November 2022
    • Jstroke
      Jstroke
      James, My apologies sir, it has been a long time and I missed somehow your PM. (I think). I actually clicked on you to send a pm on the carnivore diet and found your comment to me. I have checked and I do not see a PM on my side, that I can find. Most importantly, I will need a reminder on the “board” you mentioned above. I have to admit, I’m totally lost in relation to what that might be, whether it was a cutting board or a slab I cut. Again my apologies. I will see if this reaches you. Call me or simply text me to let me know you got this. Dave Ferren 937-504-4351
  • jrthomas2112
    Welcome Aboard!
    January 9
  • JohnInCarolina
    JohnInCarolina changed his profile picture.
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    January 9
  • JohnInCarolina
    JohnInCarolina changed his profile picture.
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    January 9
  • Photo Egg
    We will be at Inn on Barton’s Creek all day Saturday. Going to try to sous vide reheat the brisket and pork butt. Butt will be shredded and vac sealed. Was going to seal brisket whole.
    You are more than welcome to join us. It’s all casual…
    ·
    January 6
  • PeteInTally
    PeteInTally changed their profile picture.
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    January 5
  • pdt24
    pdt24, rossg2049, artenepj, MAguy2022, OverEasy85 and 91 others joined.
    Welcome Aboard!
    January 5
  • PMG
    My pork rib roast turned out delici-o-so!!!  Smokey tender and juicy!  Fam loved it! PLUS pecan pie to boot!t!
    ·
    December 2022
  • FlyOverCountry
    FlyOverCountry changed their profile picture.
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    December 2022
  • Florida Grillin Girl
    Hi Pete.
    Sorry, just now saw this. This is actually SSN686 forum members recipe, but somehow Julie (Mainegg) got it posted on Dizzy Pig website. 

    Here is the basic recipe: https://dizzypigbbq.com/recipe/julies-dizzy-abt-dip/
    Except I added Newmans Own peach salsa pver the cream cheese mixture, but you can vary it however you like. 
    You really can't mess it up, and it's easier than individual ABT's. 
    Good Luck with it and Enjoy!
    Faith
    ·
    December 2022
  • Dawgtired
    Did you get your T1 in yet? I ordered one that may possibly make it by Christmas. 
    ·
    December 2022
  • KimberlyO
    LBGE 2005
    ·
    December 2022
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