Hi!  I received a beautiful large BGE for Christmas and am having a great time learning how to use it.  So far I've made porterhouse steaks, spatchcocked chicken, ribs (which i thought were mediocre but my husband and neighbor both loved them.  They also taught me the important lesson of not liberally applying a store-bought rub without first trying it out.  And I've since seen the error of my ways and procured some Dizzy Pig rubs for when I don't feel like making my own,) pork tenderloin, and bacon-wrapped filet mignon.  Oh, and Dizzy Pig Tsunami Spin duck breast.   I've heavily relied on posts here for my recipes and instructions on how to use my egg, so thank you all!  Now that I've been approved to post, I'll start sharing my cooks.