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Best Prime Rib I Ever Ate!!

transversalInactivetransversalInactive Posts: 376
edited 7:10PM in EggHead Forum
With help and encouragement from Stike, davehemp, Little Steven, thirdeye, Big Polish and RU Eggsperienced, I put 10 lbs. of the most gorgeous rib roast on the BGE for the first time today. 250* for 4 hours, pulled it at 140*, foiled it, wrapped it and rested it for 30 minutes before slicing. Absolutely the best rib roast I have ever tasted in my life. I keep turning out weekly masterpieces that I can't believe I grilled. And I'm no master griller or chef. As a matter of fact, I'm a Klutz!! Only goes to prove that even a blind pig finds an acorn once in a while. But, it's gettin' to be routine for me!! My family thinks I am "gifted!!" (Or, maybe they just think I'm an Egghead!!) Thanks, guys. Appreciate the help.

I love my Egg!!

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    Sounds like you not only had a successful cook but, an enjoyable one as well. Hope you get a camera soon I'd love to see some pic's. ;)
  • HossHoss Posts: 14,600
    I saw your earlier post.Glad it turned out good.I was gonna say the ONLY way you would be nuts is to NOT do it lo-n-slo! ;) Or put a bunch of funky herbs and stuff on it! :laugh: Take some pics n post em if ya get a chance. :)
  • Little StevenLittle Steven Posts: 28,131
    Jack,

    Damn, everybody knows now! You were supposed to keep it secret B)

    Steve

    Steve 

    Caledon, ON

     

  • Thanks 2fat.......I tried to get hooked up on photobucket I have so many pictures to post it ain't even funny. But, I'm not real computer savy and I'm having trouble doing it with no one to help. Sooner or later, I'll learn the trick........In the mean time, bear with me. I sure do enjoy spending time with all of you in the forum.......and I absolutely love my Egg!!
  • Thanks, Hoss. It came out a beautiful medium rare, and I have never had one come out so completely consistent internally as this one.....I mean, crispy outside, medium rare from edge to edge.....no gray......melted in your mouth.......and the flavor the charcoal was just enough to enhance it to perfection. Nothing but EVOO rubbed on with some sea salt and fresh ground black pepper. It was Killer, Hoss.
  • 2Fategghead2Fategghead Posts: 9,623
    :laugh: You'll get there. It takes time I know. I kinda like watching you and reading and all. I know your having a great time and eating food you cooked and seeing your family and friends eyes light up when they eat some food you cooked and... :P :) :woohoo:
  • Hey Steven, I would never have been able to do it so well if not from the help and encouragement from you guys. Most of what I learned about grilling, I learned on this site from you guys. So, I can't keep any of my succes a secret. Plus, I'm too damn proud of it not to boast a bit!!
  • I got news for you.......I am the most surprised of the whole group!! Can't believe I'm grilling stuff that tastes like this!! Gotta be the Egg. I've been doin this all my life on every kind'a grill you can imagine. But, I've never had success like this.....hell, I'd rather stay home and grill than eat out anytime!!
  • CanuggheadCanugghead Posts: 5,500
    Jack, congrats but I'm not surprised, with all the help we get here. No pix? :P now I'm wondering ...kidding.
    Gary
    canuckland
  • HossHoss Posts: 14,600
    We all would,that's why we hang out here! :laugh: B)
  • Well boys, I'm gonna go get in the sack and dream about my next challenge. I gotta get onto this picture thing. Yall don't realize how bad I wanna show off some of my creations. (Nothin yall haven't seen, guys.....) Take care.....see yall tomorrow night on here. And, once again, thanks for taking time to help a newbie. Yall are really a nice group of folks.
  • Little StevenLittle Steven Posts: 28,131
    What the hell. Go for it :laugh:

    Steve

    Steve 

    Caledon, ON

     

  • I promise, I'm gonna get that picture thing done, Cannug. It's way up there on my bucket list..........along with tri-tips, turkeys, etc.!!
  • I'm with ya, Hoss.
  • davehempdavehemp Posts: 109
    Man that is a good feeling when you cook a prime rib so good that just makes eyes roll back in the head... :) Hard feeling to beat...
    All the talk of La. has me thinking about my favorite bbq shrimp po-boya at Liuzza's By The Track in New Orleans...
  • And Dave, it's a great shrimp season, too. My wife boiled up a bunch Friday night and they were outstanding.
  • Did the same cook at my son's house yesterday (no pics) except I pulled it at 118 and foiled for 20 minutes while I finished making the garlic creamed potatoes and cedar planked spinach with gargonzola cheese.

    Cedar planked spinach from the past
    IMG_1108800x600.jpg
  • Good lookin' eats, Frank. Yall gettin any decent looking mud bugs over there?
  • Bugs are good - little pricey but that is to be expected with the current gas prices.
  • Hi Jack,

    Great to hear. That is absolutely my favorite cook.. Wish I could afford it more often!!

    Congrats!!!
  • SmokeyPittSmokeyPitt Posts: 8,730
    Congrats, Jack! Also one of my favorite cooks. I just checked out your previous post and all the pics from the eggsperts are making my mouth water! Reminds me of the holiday season...it was torture around here!

    I think my next rib roast is gonna be low n slow.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • stikestike Posts: 15,597
    second best you ever ate, you mean. next thing you'll try is dry aging it, and THAT will be the best one you ever had ;)

    glad you enjoyed it. it is an easy cook, and you are never in danger of burning the fat cap when searing, and there's no less crust. in fact, an aged one will have a great texture and crust from the aging. mmm mmm

    at about 40 days
    09d2d343.jpg

    on the BGE with some smoke
    2010_12_25_Prime-Rib_02.jpg

    christmas roast
    2010_12_25_Prime-Rib_03.jpg
    ed egli avea del cul fatto trombetta -Dante
  • beerguybeerguy Posts: 106
    "Beef.... It's what's for dinner." Looks outstanding!
  • BobSBobS Posts: 2,485
    Just remember -- if there are not pictures it didn't happen! You only get a couple of grace periods....

    :laugh:
  • Ain't exactly a cheap cook, is it Jerry!!
  • I'll never do it any differently than I did it Sunday. I could eat one right now!!
  • absolutely gorgeous!!
  • Bob.....there are pictures......you are talking to computer klutz here. I have tried the photo bucket thing more times than I can count and I can't get to first base with it. I have thousands of photos saved on my shutterfly account, but I was told you had to use photobucket to upload .......and I can't get photobucket to work for me.. So, when the timing is right, I'm gonna ask one of those younger whipper snappers to teach this old geezer how to upload photos to this site and yall won't doubt me ever again. Hell, I'm liable to put a picture of myself on this site comin' out'a the shower and scare yall to death!! Careful what you wish for!! You might get something more compromising thatn a rib roast, fellas!!
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