Kidding! I am a newly converted NG griller that lost my outdoor kitchen to a divorce. The best thing that ever happened to me...not the divorce, but the fact that my new home did not have the capability to have an outdoor kitchen! I have looked at the Egg for about 5 years, but never made the move.
My maiden voyage tonight consisted of crab-cakes, ribeyes and Seabass, and a great bottle of wine!
I bought a store-brand Rib-eye (toss a coin on tenderness) and a fish-market crab cake and Seabass. I overcooked the crabcake and it was still moist and tender, the steak was one of the juiciest I have ever had as was the Seabass.
I could only get the Egg up to 625. I wanted to sear the Ribeeye at a higher temp. Even though it was fabulous, I need to know your thoughts on heating the grill to reach that 700-800 range. Any suggestions?
I am happy to be converted...