Can I get some Big Green Egg stoke please?

**Bobby Stainless** · 09-08-2019, 01:15 PM

crap.

**Rock Knocker** · 09-08-2019, 01:30 PM

What happened?

**retirwntm** · 09-08-2019, 01:40 PM

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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**retirwntm** · 09-08-2019, 01:41 PM

I also now realize I probably put that whole question in the wrong thread.

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**undertow2** · 09-08-2019, 02:33 PM

Originally Posted by Rock Knocker

What happened?

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...

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**stompinlines** · 09-08-2019, 03:06 PM

Originally Posted by irul&ublo

Nice. Did you wrap or just push through the stall?

Wrapped in butcher paper for 2 hours

**Bobby Stainless** · 09-20-2019, 05:57 AM

Originally Posted by Undertow

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...

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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.

**undertow2** · 10-05-2019, 12:04 PM

Not playing today boys... 14lb prime brisket and pork belly burnt ends for the Buckeye game...

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**Cruiser** · 10-05-2019, 12:27 PM

^^^ Oh dang!

**Benny Profane** · 11-03-2019, 12:19 PM

X

**mooseknuckles** · 11-03-2019, 01:12 PM

Whoa...is that the new XXXL ?

**Cruiser** · 11-17-2019, 06:08 PM

Moar thighs!

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**retirwntm** · 11-17-2019, 06:17 PM

THIIIIICCCKKK! Wrong thread?

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**irul&ublo** · 11-17-2019, 06:31 PM

Originally Posted by mooseknuckles

Whoa...is that the new XXXL ?

Are you getting a boner?

**Cruiser** · 01-12-2020, 11:16 AM

Ribs are ready and the egg is up to temp. T minus 15 minutes...

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**Cruiser** · 01-12-2020, 07:11 PM

Not a great pic but god damned delicious

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**undertow2** · 01-12-2020, 09:30 PM

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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**RootSkier** · 01-13-2020, 04:38 PM

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.

**Cruiser** · 01-13-2020, 05:18 PM

Yup, just a big piece of foil. Any liquid is just drippings from the swine.

**Flounder** · 01-14-2020, 07:12 AM

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.

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**bodywhomper** · 03-15-2020, 11:53 PM

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**Cruiser** · 03-16-2020, 07:51 AM

That is some fine roasting right there! Makes me want some steak real bad.

**Dantheman** · 03-16-2020, 09:17 AM

Reverse sear FTMFW. Tri tip is an under appreciated cut.

**RootSkier** · 03-16-2020, 10:02 AM

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.