crap.
https://scontent-atl3-1.xx.fbcdn.net...ef&oe=5E04EC14
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What happened?
Watcha cookin'?
FWIW - Big green egg customer service is amazing they seemed to understand and appreciate what happened although he said that was the first he’d ever heard of it happening. They warrantied a replacement caster and the entire bottom part of the green egg.
Just a quick shoutout for them and now I’ll GTFO of the cooking thread.
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https://www.tetongravity.com/forums/....php?p=5734417
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I also now realize I probably put that whole question in the wrong thread.
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My guess is the band broke... My Large BGE just hit 13 yrs and have a new band and shelves - upcoming project this weekend... Looks like all is intact and the only thing needed is a nee band...Quote:
Originally Posted by Rock Knocker
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Wrapped in butcher paper for 2 hoursQuote:
Originally Posted by irul&ublo
Yep that one needs the whole shooting match. I just redid the one at the beach and its so old the nest doesnt fit properly. Going to have to shim it with some lumber scraps.Quote:
Originally Posted by Undertow
Not playing today boys... 14lb prime brisket and pork belly burnt ends for the Buckeye game...Attachment 296561
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^^^ Oh dang!
Whoa...is that the new XXXL ?
Moar thighs!
Attachment 302714
THIIIIICCCKKK! Wrong thread?
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Are you getting a boner?Quote:
Originally Posted by mooseknuckles
Ribs are ready and the egg is up to temp. T minus 15 minutes...
Attachment 310289
Not a great pic but god damned delicious
Attachment 310374
Looking good Cruiser...! Jonesing to do some ribs as it has been a while but have been playing with some new cooks on the Egg...!
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Cruiser what do you have on your plate setter? Is that just foil with some liquid in the middle of it? I was using foil pans but now I got one of those industrial-sized rolls of foil from Costco and it seems like that would work just fine.
Yup, just a big piece of foil. Any liquid is just drippings from the swine.
From a week and a half ago. Taken when I put them on. Beer and football made it hard to remember to take any other photos. 5 1/2 hours using "Car Wash Mike's" method. Been a couple of years since I did ribs and they were great. I use a Woo ring for indirect with a round drip pan covered in the monster roll of foil from Costco. Attachment 310565
That is some fine roasting right there! Makes me want some steak real bad.
Reverse sear FTMFW. Tri tip is an under appreciated cut.
I made a tri tip yesterday but sous vide instead of smoked out of pure laziness. I have never put a rub marinade on anything pre-sous vide but I put a mix of salt, pepper, smoked paprika, garlic, and olive oil on it, sous vide at 134 for 2 hours, then seared the fuck out of it on the Weber. I am doing the same thing with the other one later this week. Forgot to take a pic.
It is/was delicious!