I think I'm not alone in that before I got my Egg, I lurked around on this forum for a while it get the "flavor" of what was to come (pun intended
). One thing that struck me about most of the posts was the amount of time and energy that people would spend on creating great flavor profiles. Rubs, sauces, brines, smoking wood, cooking levels, direct, indirect, etc.... all seemed to be debated and discussed to come up with the ultimate cooking method for any type of food to be prepared. For example, when I first started lurking in the forum the T-Rex method seemed to be the preferred method for handling a nice steak. Lately, however, the pendulum has swung to the reverse sear. Going along with this banter was the underlying notion that it was the Egg that made everything taste soooo good.
Having said all of that, I've always wondered if it wasn't necessarily the Egg that made the food taste so good, but the preparation in general that should be credited. Having said that, in the last six months that I've had my Egg, I have at least two meals in which the guests have said that it was the best food that they've had (pulled pork and turkey breast). I've done each before but never spent the amount of effort towards the preparation. Before the Egg, for instance, I hadn't brined anything. I've done pulled pork on my Weber Kettle, but not to the extent that I would did on my Egg.
So I guess my questions are: Do you find yourself preparing more flavorful meals because you have the Egg or, when you are doing non-Egg meals, do you adhere to the same processes to create such great tasting food? Could it be that it isn't the Egg per se that makes everything taste good, that it might just be the preparation that creates the flavor. Or, maybe, I'm missing the point in that it is the Egg, because it is such a flexible cooking device, is the only thing that can handle rosting, searing, baking and smoking all at the same time? Any thoughts?