Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Turning a boneless ribeye into a "prime Rib " .

 I picked up a 15 lb. 2" lip ribeye from Sam's today for 7.99 / lb.. Didn't have bone in ribeys.
I'm planning on keeping a 10 lb roast from the small end foward to cook for Christmas. The rest toward the large end will be cut into steaks.
I plan on tying the roast and reverse searing it .

Should I cut the lip off before hand since it is mainly fat ?

Comments

  • ParallelParallel Posts: 432
    I found this video to be very informative, I hope it answers your question.



    Every time my elbow bends my mouth flies open.
  • jls9595jls9595 Posts: 1,519
    Parallel said:
    I found this video to be very informative, I hope it answers your question.


    good vid.  I just learned alot.
    In Manchester, TN
    Vol For Life!
Sign In or Register to comment.
Click here for Forum Use Guidelines.