National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Mixed Messaging on Cook Times for a BIG Prime Rib
I have a 19 pound bone-in prime rib roast in the fridge for Santa's big day and have been researching cooking times for the "low and slow" method.
At 250 degrees, some posts say 25 mins. per pound (as an estimate) and others says that the size of the roast doesn't really matter as long as it is the same thickness. Put another way, at 4 inches thick, the roast should cook for about the same time if is 8 inches long, 10 inches, or 18 inches.
I have a lot riding on this roast and wanted to get some feed back from my fellow Eggheads. I know which direction I am leaning, but was hoping for a quick sanity check.
Thanks Brothers (and Sisters?) and have safe and Happy Holidays!