Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
Prime Rib Roast (Dr. Chicken's) Observations
I'm sure you veterans know these things but the new Eggers might want to see these observations:[p]Load up with the lump. At 500 to 520 degrees for 1 1/2 to 2 hours, fill 'er up. I could tell I would run low (temp was dropping) and added lump to finish. [p]I had about a 5 pound prime rib and followed Dr. Chickens advise. My wife doesn't like any red in hers so I cooked it to an internal temp of 170. It took 2 hours 20 minutes with a pretty steady 500 to 520 dome temp. The re-fueling may have added a little time to that cook time, however.[p]I knew 170 would be too done for me but I hoped the egg would keep the meat moist enough to enjoy anyway--NOT. I killed that poor hunk of meat. It was tough and dry, certainly no pink at all. 170 is too much even for well done IMHO. Maybe next time I will shoot for 160. [p]Question for the experts: What internal temp could I get by with to have the outside slices Med.-Well and the middle slices Medium to Med. Rare? [p]