...that you forgot to actually taste it until you found yourself picking the last bits of meat out of the fat you discarded at the beginning of your meal?
Okay, I actually did remember to slow down and taste the steak... halfway through.
It was good.
This was my first cook on Royal Oak, by the way. I started with BGE lump (liked it), bought some FOGO (lasts a long time, harder to light) and decided to try the Royal Oak mainly because everyone said it is the BGE lump at half the price AND I could get it on Amazon Prime. Seems to be what I experienced as well. I love how easily it lights and I think I like the flavor better. But that FOGO will definitely give you significantly more hours of cooking per lbs.of lump...not that the RO/BGE burns fast, though.