Despite some people's biases adn beliefs that AG is inherently "superior" to extract. My experience is that it is not the methodology one employs, but the skills of the brewer and the recipe that determines whether a beer is stellar or not.
You might find the discussion in this recent thread interesting
https://www.homebrewtalk.com/f36/why-does-my-friend-want-perfect-extract-recipe-130856/
And in my blog
Revvy's Blog; Why can't we all just get along?
You also might find this discussion on the "myth" of extract "twang" interesting as well.
https://www.homebrewtalk.com/f14/extract-twang-aging-129926/
In my experience, in brewing, tasting beers, helping brewers both in real life and online, all the supposed "more control" people get with AG is pretty moot if their process as a brewer sucks...There's enough AG brewers on here who have to be told to take a hydro reading or rdwhahb, or take more care in sanitization, or simply slow down, to prove that AG brewing isn't NECESSARILY the height of brewing wisdom, and an automatic gaurentee of perfection.
Extract gets a bum rap by people who have "moved on" and they don't realize that a big percentage of why their beer is better now, isn't because they are working with all grain,
it is because they have matured as a brewer, andhave a better process. And if they went back a brewed an extract batch using all the gizmos they now have (like a turkey fryer/kettle, wort chiller, temp control, full volume boils) and all the tips they have picked up, even about brewing with extract...they would be surprised at how good their EXTRACT BATCH would be now....
If you have a great recipe, and you have a dialed in process, and are meticulous in your sanitization, using fresh extract or grain, or both, then you will make a fantastic beer , regardless of whether or not is is extract or all grain.
ANd don't let anyone tell you otherwise....