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Call out to EDDIEMAC

bwbw Posts: 87
edited 4:51PM in EggHead Forum
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 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 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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