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  #881  
Old 02-18-2013, 11:24 AM
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Dylan Dylan is offline
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Originally Posted by JohnE View Post
Really cool. I read that the original ones were white and were from asia. (I forget where). Maybe you shouldn't have painted it??
Thanks everyone. I know this one was green originally from the family and paperwork I have on it. Unlike the green egg, this one is entirely clay. It was a real fun project, and my in laws cannot get over how much it reminds them of their childhood.

I still am on the fence whether or not to drill a dome temp gauge in. Any thoughts on that?
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  #882  
Old 02-18-2013, 03:34 PM
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Originally Posted by JohnE View Post
All they required was a picture of the damaged fire box in my case. But I went through the store I purchased it from.
I finally broke down today and drove to Dallas where I bought it. My fire box was about to fall into pieces and they replaced it on the spot. They would not replace the ring which was cracked but not bad. They said BGE is getting ready to force you to show receipts. They didn't have a ring in so I didn't push it.
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #883  
Old 12-15-2013, 12:20 AM
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SHARE YOUR RECIPES!

I smoked a 12.5 lb. brisket on the Egg last Monday for a Christmas party at work. Put some rub on it, let it sit overnight, set the egg up at 200-225 with some damp mesquite chunks, and it took about 12 hours. I used a drip pan and kept the drippings. Wednesday morning before the party, I sliced the meat, put it in a crockpot to keep it warm, and poured the drippings over the meat to keep it moist.

I also made some Texas BBQ sauce (Walter Jetton's/LBJ's sauce, google it) to go with it. The sauce was a lot tangier and not as sweet and thick as most sauces I've used in the past.

All-in-all, this was probably the best meat I've smoked on my Egg so far. It was the first meat dish to disappear from the buffet table.
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  #884  
Old 12-15-2013, 12:23 AM
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I have a 3.5 lb. pork loin roast sitting in a brine tonight. The brine is 3 qts. water, 1 qt. apple cider, 1 cup salt, 1 cup brown sugar.

I'm going to take it out of the brine tomorrow morning, dry it, and then coat it with a rub. I'll let it sit in the rub until late afternoon (after the football game), then put it on the Egg with some mesquite. Hopefully, it will be ready for a late dinner tomorrow night.
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  #885  
Old 12-15-2013, 02:26 AM
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That sounds mighty fine Shep.
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  #886  
Old 12-15-2013, 07:21 AM
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JohnE JohnE is offline
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Nicely done Jim. I wish I picked up something for the egg yesterday when I was at the store.
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  #887  
Old 12-15-2013, 10:01 AM
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shepherd shepherd is offline
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I haven't been able to get out on the boat lately -- work, weather -- so I've been enjoying my other 2 hobbies: cooking and drinking. Didn't mean to seem like I was bragging last night. I blame the whiskey.

But I would like to see other people's ideas and recipes.
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Last edited by shepherd; 12-15-2013 at 11:11 AM.
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  #888  
Old 12-19-2013, 07:08 AM
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BriEOD BriEOD is offline
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Shep, where are the pics? I'll be doing a large tenderloin this weekend for our family Christmas party. Love my Egg!
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  #889  
Old 12-19-2013, 07:32 AM
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Originally Posted by BriEOD View Post
Shep, where are the pics? I'll be doing a large tenderloin this weekend for our family Christmas party. Love my Egg!
I can still taste the pulled pork from your party --- yum yum!!!
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  #890  
Old 12-19-2013, 08:54 AM
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I replaced the firegrate with a higher-flow stainless steel grate. Remarkable improvement in air flow. Not really necessary with the large BGE IMHO, but it actually makes the medium BGE functional. http://www.amazon.com/Stainless-Char...=big+green+egg




Same company also makes a high-heat Nomex gasket. So far, it's the only thing I've tried that stands up to my repeated 600-700 degree pizza temps. In two years, it's not only still adherent but it's still just about as white as the day I put it on. http://www.amazon.com/Nomex-Gasket-A..._bxgy_lg_img_y

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