Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Scenario: Brand new BGE; first time users; used mesquite lump wood (store out of BGE stuff); 6 lb prime rib; [p]Prime rib cooked for 2.5 hours at 350 degrees[p]Problem: Ended up tasting more like a smoked ham[p]What went wrong? [p]
Myrna, sounds like it might be tiem to check your dome thermometer - check out
one on the link was done in less than 2 hours at 350 degrees - probably a little smaller, but even at the larger size it shouldn't have turned out like ham - I'm a big believer on checking the internal temperature on roasts and pulled pork!
Boneless Prime Rib
Myrna,[p]Welcome to the family and forum.[p]Cooking using mesquite lump will provide a noticable smokey nip and flavor to the meat, even without adding chips or chunks of wood to provide a smoke.[p]Prime rib is a great cut of beef as it contains tender meat and a good amount of fat (in the meat and separate strips within the cut). This cut is ideal for a longer cook at a lower cooking temperature. The longer cook allows for a nice chewy char on the surface (slowly happens) and helps the fat dissolve into good flavorings for the meat.[p]Prime rib cooks to excellence directly on the grill. Use a dome temp of 250F, and turn the cut every 30-45 minutes to expose all sides to the fire. Finish with the bone side down. Another method is to cook (250F dome) in a rack over a drip pan, raising the temp at the end to provide the char.[p]A useful item with this cook is a meat temp gauge (polder type). Remove at 135F, cover for a 15 minute rest (allows the surface liquids to be re-absorbed and the heat to equalize), and then slice for serving. The internal (cooked to) temp will rise about 5F during the rest.[p]Spin
Powered by Vanilla