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[quote author=zepp69 link=topic=27393.msg118635#msg118635 date=1401975350]
Getting a big green egg!
Anyone have one? Experience with them?
Delicious food from them...friend has one.
Looking forward to steaks on it!
Will try the salt...
[/quote]
Zepp, I have both the large, and extra large. They work great! I do pizza's, steak, whole turkeys, and all sorts of other stuff. You can get some really high heat from this thing depending how much coal you put into it, and you can also crank it down really low, and once you get the air box set at a specific temperature, it will hold it for a long time. I have brought this thing town to 180* and held it for 6+ hours. There are other ceramic smokers out there, but I chose the egg. They all work great. It's just a preference thing.

Scott, I wear my crocks whenever I am home, or when I am fishing. :bangin:

[quote author=zepp69 link=topic=27393.msg118635#msg118635 date=1401975350]
Getting a big green egg!
Anyone have one? Experience with them?
Delicious food from them...friend has one.
Looking forward to steaks on it!
Will try the salt...
[/quote]

I've got an X large Primo.

It's basically a double yolk egg.  It is oval vs round, I can fit a whole brisket on the grill flat, and still have room for ribs or a butt.  A bonus was it is made in USA.  (In GA outside of Atl)

You can crank the heat way up for steaks or way down for slow cooking. I usually do at least two butts at a time and what we don't eat in the first day or so goes in bags in the freezer.  Great last minute dinners.  

Since I got mine it is the only grill I have any more.

You just can't go wrong with a ceramic cooker/ smoker. :bigup:

[quote author=zepp69 link=topic=27393.msg118635#msg118635 date=1401975350]
Getting a big green egg!
Anyone have one? Experience with them?
Delicious food from them...friend has one.
Looking forward to steaks on it!
Will try the salt...
[/quote]

I've got a large BGE. Love trying all sorts of things on it. Smoked chicken wings, full bird, baked Mac and cheese, pizzas, cookies--with all the eggcesories the possibilities are limitless. I use the heat displacer all the time to make barbecue.

For steaks this is me go to: olive oil, salt, pepper for a rub. Let them sit like that for about 30mins. Get the BGE/grill up to as hot as you can; 750F+ is ideal. Put the steaks on for less than one minute on each side, searing the hell out of them. Take the steaks off the grill for 15-20 minutes while you get you grill back down to the 400 range. During the rest time, the muscle fibers will continue to break down and tenderize. After the grill is back down, cook until desired doneness. Medium rare or less, or you're wasting everyone's time 😎

Here's a pic of the end result [IMG]http://img.tapatalk.com/d/14/06/06/yjazasej.jpg[/img]

Good Lord that looks scrumptious! :cool:

johndalton44, you owe me a new monitor. I just took a bite out of mine!!!

:beer:

[quote author=TheGiver link=topic=27393.msg118624#msg118624 date=1401944293]
Only turn a steak 1 time.
Call BS? Turn yours once, and turn your wife's 4 times. Then taste test the moistness of each.
[/quote]

I get a prime cut of steak - Porterhouse or Ribeye - once or twice a year (we don't eat a lot of cow).  I'll sear one side for 4-5 minutes, then move it onto the cold half of the grill and allow the coals to reduce to med/high.  Then I put it back on the coals and grill WITHOUT FLIPPING.  Eventually, the cooked color works around the sides and as soon as it almost covers the top of the meat, take it off.  It ends up a rare/medium rare and is the juiciest steak I've ever had! :cheers:

And if you put A1 on it, :finger: