BGE owners....

Had there ever been a juicy, well seasoned piece of meat cooked before these things hit the market?

Better invention in the rise of mankind...fire, the wheel, or green colored, ceramic cookery?

Once you learn the Egg, you'll find that cooking on it becomes enjoyable. The fact that the egg makes it easy to start and maintain a wide range of temperatures for hours on end without the need to babysit, makes turning out excellent food the norm.

You quickly become confident in your ability to make delicious meals on it, people notice and compliment you on how good it is, which makes you want to use it more and more.

Do the meats cooked on the egg taste better than those cooked on other "grills", that is arguable, but it certainly is better that the dry tasteless, lighter fluid infused, meat produce by someone that is using an inferior "grill" .

JMHO/

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an 18 hour brisket at 200 and it's pretty amazing.

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damn, it better be.

No, definitely not a problem, do your thing. Way to go the extra mile. Just seems exhorbitant.

FWIW, I usually go 20 or so hours with a 15 lb brisket(starting cold).

charcoal - i've tried several different brands. some people swear by a certain one, but i havent noticed a big difference. happy with BGE brand or whatever i can get locally

recipes - my fav's are boston butt (pulled pork) & baby back ribs

pulled pork: setup for 180-200 degrees...cook for 12 hours, put it on 8pm...remove next morning...remove, wrap in foil...then wrap in towel...place in empty ice chest for 2 hours. meat continues to cook & tenderize. i always cook 2 at a time...freezes well

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Martini

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Never used BGE, never even seen one in action - how do you regulate the temperature on it?

I just got my Egg a little over a week ago (2 full weekends now). I love this thing.

I've done chicken leg/thigh quarters twice. Definitely a difference in quality than what I've made before. Much more moist. Cooked with the platesetter (indirect) and temp around 375.

Tried ribs for the first time last weekend. Attempted a turbo method I found on the BGE forums. Temp got a little away from me (topped 400 degrees for I don't know how long) and overcooked them. Still good flavor, but not something I would want to serve anyone.

I've done steak twice now using the TRex method. Get the Egg really hot (I went over 1000 degrees the first time and 800 the next). Sear it for 90 seconds per side with the dome open (less if it's not a thick steak). Pull and let it rest for 20 minutes and bring the Egg down to around 400 degrees. At 1000 degrees I couldn't get it below 500, so that's why I stopped at 800 the next time. After the rest period put the steak back on for 3-4 minutes per side. I've done a Porterhouse and some NY Strips so far and both came out great.

Did some grouper on a white cedar plank over direct heat at around 375. Another item that came out much better than I've ever done before. The fish was very moist and came apart in chunks instead of smaller flakes. Loved it.

Last night I did a stuffed pork loin. Cut a 6 pound loin in half and froze one piece. Roll cut the other and stuffed with Proscuitto, Provolone and Spinach...rolled and wrapped in bacon. Cooked indirect at 350...it was done in an hour. Used some hickory chunks for some smoke. For a huge piece of meat that cost less than $5 it was really amazing. Next time I'll leave out the proscuitto because it was overpowered by the bacon.

Next weekend I think I'll be trying pizza from scratch. Probably 600 degrees on a stone. Want to get some neopolitan type dough and try a 1000 degree cook at some point.

Check out the eggheadforums for some great info, help, recipes and everything BGE related. I'm new but loving it. I'll never go back to a gas grill (or any other grill) as my main cooker.

I bought a bag of lump from Calandro's called B and B. I found it burned really well and consistently.

Have you seen the lump database on nakedwhiz.com? Has a review for damn near every kind of lump charcoal known to man.