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[img]C:Documents and SettingsCraig JanusDesktop1st Pit Beefpit1.jpg[/img]
<p />Thanks to all of you for your sage (no pun) wisdom and advice. Who ever called this a "cult" got it right. I can't stay away from the Egg; it calls to me. And when I am away, I'm on this forum looking for new receipes to try. Wow! [p]So here's the update- ribs (baby back) last Satruday; hamburgers Sunday and Monday; rib eye steaks Tuesday. Break, spent more $$$ on a pizza stone and plate rack (oh, yea a rib holder, grill grabber, ash tool, tempature probe, and a ton of spices). Back at it yesterday with pizza and calzone. [p]I finished the first week with my first Pit Beef (no I realize there is some dispute over calling it Pit Beef... I am a Maryland native, so I'll go with it). I followed QBabe's instructions- bought a 2.5lb bottom round eye, seasoned it well, left it wrapped in the fridge for 3 days, put it on the BGE for 1hr on the dot between 350 and 400 degrees. Pull it when the center temp hit 130. I am so happy with how it came out I just had to tell you all![p]I knew I had achieved something when my wife not only acknowledged how well the sandwiches tasted but proclaimed that the BGE was the best purchase I ever made.[p]Sorry for the long post, just wanted to share the good will and thank everyone who has been so kind to answer my lame newbie questions! Pix to follow.