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Egg fever in Utah

EggmanEggman Posts: 13
edited November -1 in EggHead Forum
Today there are four proud new BGE owners in UT. I have been bringing BGE food to work and torturing my co-workers for about two years now. My boss bought his BGE about a year ago and today 4 more guys have joined the elite. Sounds like we might have the makings for an Eggfest in the west.
The group would like to know what to cook for their maiden voyage.
P.S. What is the best way to do Prime rib?


  • Char-WoodyChar-Woody Posts: 2,642
    Eggman, well, up to now my best move on a Standing Rib was to use fresh ground peppercorn rubbed generously on the surface with a dusting of Kosher salt. Cooked at 350F indirect till you reach 135 to 140 internal. Remove, tent under foil for about 15 to 20 minutes..and slice a hunk of heaven.[p] However, Dr. Chicken has a salt pack recipe that is getting some rave reviews. And there is another salt pack method here in this website.
    Now if this doesn't whet your appetite, or cause one to drown in your own gastric juices, nothin will.
    I will someday try this.
    Thank's and courtesy of JJ for finding this one...!!

    [ul][li]Ultra Gourmet Prime Rib Roast.[/ul]
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