Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

It's funny how you see things with Green colored glasses....

Mark BackerMark Backer Posts: 1,018
edited November -1 in EggHead Forum
But one of my two great butcher shops has a nice looking website. They have some cool family deals too, and most importantly, they have tri-tips (which I plan to try this weekend). [p]However, I went to their recipe page and found this stuff. Check out the time and temps:[p]
Patton's Baby Back Ribs
Start with Patton's Baby Back Ribs (figure 1 lb per person).
Rub with Patton's Dry Rub.
Let marinade for 1/2 hour to as long as 24 hours.
Sear on Medium/High heat for 8-10 minutes on each side.
Coat with your favorite BBQ sauce (we recommend 'Sweet Baby Rays') and then wrap tightly in heavy duty aluminum foil.[p]Cook over low heat for 1 1/2 hours (indirect heat is recommended)[p]
Steak - Grilled to Perfection[p]Start with Patton's choice NY Strip, Ribeye, T-Bone, Porterhouse, Filet Mignon, KC Sirloin or Cowboy (B-In Ribeye) steak. We recommend 1 1/4" Steaks.[p]Coat with olive oil or peanut oil.[p]Season with Patton's Dry Rub or make your own concoction with garlic powder, pepper, salt and whatever else you enjoy![p]Grill at medium/high heat for 10 minutes each side for medium doneness (watch for flare-ups).[p]Enjoy with or without steak sauce.[p][p]Patton's Perfect Prime Rib[p]Start with Patton's tender, juicy, choice, Prime Rib Roast.[p]Season meat with salt, pepper, granulated garlic.[p]Place in a preheated oven @ 350 degrees.[p]Cook meat uncovered fat side down until internal temperature reaches 80 degrees.[p]After 30-40 minutes of cook time do the following (reduce oven temp to 275 degrees, flip meat over, & tint
meat with aluminum foil).[p]Bring internal temperature to desired doneness (chart below).[p]Let roast sit on counter for 20-30 minutes before carving.[p]Serve with au jus and horseradish.[p]INTERNAL TEMPERATURE CHART
- 125-130 degrees Rare (cool red center)
- 135-140 degrees Medium (warm pink center)
- 145-155 degrees Well done (no pink)[p][p]Who cooks like this???[p]

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