I lifted the lid from the Green Egg and it felt very 'lose'. I realized most of the screws were semi-loose.

A quick google search and asking my friend Serge for confirmation I learned this is perfectly normal. A couple of times a year you have to tighten the screws. The heat is the cause.

A couple of years ago I bought a pro toolbox. It comes with all kinds of handy gadgets. I don't know what this is called in English but it's very handy. I use it all the time.

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After all that hard manual labor (it took me about 30 minutes) it was time to cook! I just lit the BGE. The sun agreed.

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Peeled and then sliced the potatoes with my mandolin.

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I bought recently bought these small cast iron pans. I put butter all around the inside and arranged my first layer of potatoes

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Added cheese and the first layer of cream.

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On they go. I managed to build 4 layers each.

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After 30 minutes they come off looking like this. I figured because of the cast iron it will stay warm for a while so I just left it while I made the rest.

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Bought these steaks at the store for around 4 dollars total. Good marbling on them. I used a beef rub to give them some extra kick.

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On the steaks go. I'm getting better at getting grill marks on the steaks. (240-250C)

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End Result. The potato gratin was creamy and cheesy and had a nice 'crispy burn' (is there a word for this) on the outside and bottom. The Steak was perfectly medium rare. I served the meal with some salad, grilled mushrooms, and couscous.

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Follow Me @exyle

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