Help with Egg Repair/Mods!!

Byrdo

I received a new spring assisted band for X-mas and I am just getting around to putting it on. However, when I originally put the auto-lock band on, I siliconed behind the entire upper and lower bands. Now it is stuck to the egg and when I try to remove the band it wants to take the glaze off with it. Does anyone have any suggests on how to get the silicon to release without destroying the love of my life? [p]I have thought about trying to heat the band with my MAPP torch to melt the silicon but I know I will melt the gasket in the process. [p]
Thanks!

Mac in NC

Byrdo, A hair dryer might help to soften the silicone up a bit. I don't think the Egg will be affected if some of the glaze comes off around that seam since you're going to reseal it again with the new band. But then again, I'm no expert and I don't want to steer you wrong. Get a few more opinions and make your decision from there.
John

eggaholic

Byrdo,
I'm new here but I'm pretty sure a concentrated source of heat (small propane torch) will help release the silicon from the ceramic.Heat the metal ring and it should melt away from the egg,and only work a small area until it's loose, then move on.
I sure hope this helps,I would hate to be without my EGG.
I recently drive 35 miles(one way)in a raging snowstorm to get some lump so me and a few friends could scarf back 10 dozen fresh oysters on the half shell as they came out of the beast.
Good luck, Brian

Love Handles

Byrdo,
You can buy an exacto knife at a Staples or Office Depot type store with a #11 blade. This blade is long and pointed and should reach inside the band to cut most of the silicone. Do it from both sides and it should help you a lot. See-Yaa

Byrdo

Eggaholic,[p]Thanks for the Help! Here is a great Oyster Recipe from a local restaurant in New Orleans, you should really try. It will make an oyster eater out of anyone. [p]You should also fill out the Bio form the site some members can know a little about you(i.e. what region you like in)
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Drago's Char-Broiled Oysters[p]Drago's signature dish for the past few years has been these irresistible oysters, freshly opened and then simply grilled on their shells. The aroma and taste are unbelievable. This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat raw.[p]1 lb. butter or margarine, softened
2 Tbs. finely chopped garlic
1/2 tsp. black pepper
3 dozen oysters on the half shell
3 Tbs. grated parmesan and romano cheese
1 Tbs. chopped parsley[p]1. Mix butter or margarine with pepper and garlic.
2. Heat up a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon seasoned butter over the oysters, then sprinkle a touch of grated cheese and parsley on top. Oysters are done when the sides puff up.[p]Serves six.

Byrdo

Love Handles,[p]Great name and very good idea. Thanks a lot.

Byrdo

Mac in NC,[p]You are right, I don't want to miss up my baby. Thanks for the ideas.[p]Matt

Zip

Byrdo,[p]
Something else to consider is to build a small hot fire and let it try to idle at 600º or a little more for twenty or so minutes. At this point the cooker should be quite hot and should loosen up the rtv holding the band in place. The torch idea sounds good, but I don't know how the glaze would hold up on the exterior of the egg to the direct heat.[p]Ashley

eggaholic

Byrdo,
Thanks for the recipe,sounds great.
I did fill out and submit a bio form but it hasn't been posted yet.
We did the oysters four different ways,
-raw on the half shell with a ginger lime mignonette
(Christine Cushing)
-grilled on the half shell with pesto
-grilled on the half shell with spicy garlic butter
(Emeril)
-Oysters Irene-Bacon,Grilled Red Pepper,Parmesan,and
Basil.Grilled on the half shell on the EGG of course.
(Epicurious)
I can supply recipes if anyone desires,the spicy garlic butter and the ginger lime mignonette were the overall favorites but they all were big hits.Its amazing how the EGG can make anything and everything taste better.
I live in the Great White North,on the coast of B.C. in Canada.
How did you make out with your repair job?
Regards, Brian

Byrdo

Eggaholic,[p]I love "Oysters Irene"... if you check the recipe it is from my hometown of New Orleans. However, I believe they also put pimento on them as well. Irene’s is an excellent restaurant in the French Qtr, you should try it if you are ever in town. Also, I would like to get your other osyster recipes as well.[p]As for the repair, if it ever stops rain I plan on doing it tomorrow.[p]Regards[p]Matt

Byrdo

Zip,[p]I might just try this idea along with the razor knife. Thanks for the Help!

eggaholic

Byrdo,
Glad to be of some help,I have been in a quandary as to how to break into the forum,and maintenance is my job so it was good to have a purpose.
Here are the recipes we used recently to everyone's enjoyment.[p] Oysters on the Half Shell with Ginger Lime Mignonette [p]The mignonette sauce adds a mouth-puckering hit of flavour to the briny oysters - the perfect complement. I love plump, juicy Malpeque oysters but any fresh oysters will do. Yield is 2 servings.[p]Ingredients:
Oysters on the Half Shell
12 Malpeque oysters, or an assortment
4 cups crushed ice
Ginger Lime Mignonette
3 tbsp rice wine vinegar
1 tbsp lime juice
1 tsp peeled minced fresh ginger
1 green onion (green part only), finely chopped
1/2 tsp grated lime zest
1 tbsp coarsely ground pepper
coarse salt, to taste
lemon wedges, for garnish[p]Directions:
Oysters on the Half Shell
Shuck the oysters, leaving them, with their juice, on the half shell.
Put the ice on a platter and put the oysters on top.[p]Ginger Lime Mignonette[p]Mix all ingredients together.[p]Serve the mignonette in a small bowl in the middle of the oyster platter.[p]Garnish with the lemon wedges.
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Bar-B-Cued Oysters with Spicy Garlic Butter
Recipe courtesy Emeril Lagasse, 2000[p]12 tablespoons unsalted butter, at room temperature
2 tablespoons minced parsley
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 oysters in their shells, washed
In a bowl combine all the ingredients except the oysters, and mix well. Adjust the seasoning to taste and transfer the mixture to a large piece of plastic wrap. Roll up the flavored butter to form a tight log and freeze. (Alternately, the flavored butter can be stored in the refrigerator for up to 1 week.) [p]Preheat a gas or charcoal grill. Remove the cold log of butter from the freezer and unwrap. Shuck the oysters and discard the top shell, leaving the oysters on the bottom half shell. Slice thin rounds of butter, about 1 1/2 teaspoons each, and place 1 round on top of each oyster. Place the oysters on the heated grill, close the grill cover, and cook, covered, until the butter is melted and bubbly, and the oysters are no longer opaque and have curled around the edges, about 4 minutes. [p]Serve immediately.
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OYSTERS IRENE [p][p]12 large oysters on the half shell
1 cup pancetta or bacon, chopped
1 red bell pepper, roasted (procedure follows) and chopped
1 cup shredded Parmigiano-Reggiano
3 tablespoons fresh flat-leaf parsley, chopped
Juice of 1 lemon [p]1. Place oven rack 5 inches away from the heat and set oven to broil. Place oysters on a baking sheet. Divide bacon equally among the oysters. Transfer to the oven and broil until bacon is light brown and crispy, about 3 minutes. [p]2. Remove oysters from oven and top with red pepper and Parmigiano Reggiano. Return oysters to oven and continue broiling until cheese has browned, about 2 minutes. [p]3. Remove from the oven and transfer oysters to a platter. Sprinkle platter with chopped parsley and lemon juice. Serve immediately. [p]........................................................
BROILED OYSTERS WITH HAZELNUT PESTO [p][p]1 1/2 cups (packed) fresh basil leaves
3/4 cup hazelnuts, toasted, husked (about 5 ounces)
1/4 cup plain dry breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup water
1 tablespoon fresh lemon juice
2 garlic cloves, peeled
1/2 cup (1 stick) butter, room temperature[p]30 fresh oysters, shucked, shells reserved [p]Combine basil, hazelnuts, breadcrumbs, cheese, 1/4 cup water, lemon juice and garlic in processor. Blend until mixture is finely chopped. Add butter and process until smooth paste forms. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before continuing.)[p]Preheat broiler. Arrange oysters in half shells on 2 large baking sheets. Top each oyster with 1 1/2 teaspoons pesto. Working in batches, broil until pesto begins to brown, about 1 1/2 minutes. Place 3 oysters on each plate and serve. [p]Thats the lot of them,we had 10 dozen oysters to eat so a little variety was in order.
The mignonette was really good on the grilled ones as well.[p]It occurs to me now that maybe I should have emailed this to you instead of posting it,sorry for the lengthy post.
Cheers, Brian
[p]