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Sure, here's the link:
I double-checked and this is the "tape" gasket, not the "rope." Interestingly, there are even two good reviews at the bottom of the link praising how well it worked on their BGEs.
Update: My seal is still good and the Rutland gasket works great. My buddy, that used the "new" BGE gasket on his X-large BGE; not so good. He had problems with it and it ultimately failed to seal during an important cook. He's switching to the Rutland also. Side note: He said for the XL BGE...
I read and re-read that, but I made the decision that it's not going to do me (or anybody else) any harm. My food doesn't touch the gasket anyway. The information from Rutland was a "CYA" memo. If it's okay to use as an oven gasket, it's okay to use on my egg.
I forgot to update this thread, oops. The finished product is below. I used the Rutland brand gasket. It's 5/8" wide by 84" (7 feet) long. Fit perfectly.
Here's how I did it:
Scrape what you can off (the old gasket) with a putty knife or straight edge, being careful not to gouge the rim...
Damn! I tried this technique on four boneless rib eyes tonight. Unbelievable taste! I didn't do pictures. Thought we've seen it before. But it was amazingly meaty and seasoned nicely. Packed the salt on and let sit at room temp for 30 mins, washed clean, patted completely dry with paper...
I'm with ya on that! Oil 'em up and kosher salt them, then grill for med high for about 8-10 minutes, turning a couple times until they begin to just brown slightly. Delicious. And I used to hate asparagus.
There's a great place out by me in SoCal, but before I found that one I used to order my stuff online at Binny's in Chicago. They have a great selection and reasonable prices/sales. They say, "Weller is stellar." It's true.
There isn't a piece of meat that can't be smoked ;)! I personally think a ribeye would be best seared at high temp on each side then cooked until your preferred "doneness."