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New to smoking or just want to brush up on your skills? Be sure to check out our
pages to see which flavors pair best with different meats. One of our new favorites is the
Down and Dizzy Pork Shoulder
, which uses hickory smoking wood.
Call out to EDDIEMAC
edited November -1
Just wanted to get your advice on prime rib on the egg. I know you cook some up for your wifes catering business. If you could help out I would appreciate that. Also do you make the ajus sauce with yours?[p]Thanks eddiemac..[p]BW
Hey, BW!![p]Prime Rib...one of my faves on the BGE....Can't eat PR anywhere that tastes better than those that come off ANY egg.....[p]Set up your BGE for indirect cooking....run dome temp at 350 to 375....Get out your food processor....Toss in 2 big handfuls of whole large garlics (peeled)....A dash of salt....a dash of black pepper....maybe even a blast of DP Cowlick or Montreal Seasoning....a big splash of Extra Virgin Olive Oil....a few pulses on the processor....and you have a nice garlic paste.....[p]Cover that beast heavily with your garlic paste....throw 'em on the BGE....and you're looking for a middle internal temperature of 140...and that will give you rare in the middle....more done towards the ends....As for the au jus....never collected it out of the drip pan....[p]Best of luck......[p]Ed McLean....eddiemac[p]PS...I'm in St. Louis this weekend....looking for BBQ....At at 'Smokin Al's' last night.....and still looking.....
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