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I bought my first Big Green Egg about six ago and have smoked or grilled everything I can get my hands on from seared steaks, to an 8 hour brisket smoke, to a 24 hour pork shoulder (my neighbor's tabby may be next).
Feline roasts aside, I have been on the lookout for a good beef rub which is more garlic than cayenne based. With two young daughters and a spouse with a delicate palate, I am forced to either leave the spicier rubs behind or eat left overs for days and days.