Hey folks, while I love my new Large BGE, I find myself with excess beef & pork almost always. Most of the foods I cook on the egg have that "smokey" taste, whether I use wood or not, which of course is not a bad thing. I do freeze some and take some to the office for lunch sandwiches, but would love to hear some creative ideas for making good use. Sadly, I have a large ziplock stuffed full of brisket going bad in the fridge right now. I hope to eliminate that happening again.