Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Ideas to knock 'er socks off?

edited 10:45PM in EggHead Forum
Family is on their way later this week from the great state of Tenn (and no, the Chattanooga Choo Choo doesn't come this way). Of course we want to fix good eats and know the egg will be invoved. We're new this summer, but have a pretty good handel on T-Rexed steaks, pork loin, and briskett. Ribs we're 50/50 shot with, but hey, how can they be bad?[p]What ideas do you have to knock 'er socks off?


  • Nameless in St Lou,[p]This Prime Rib might help.[p]
    Beef, Prime Rib, Roast, Salt Crusted, Father's Day '07, Richard

    Was wanting an early Father's Day Salt Encrusted Prime Rib. Never did one on the BGE, but have done several over the years in one of those hot house ovens. Looked around the archives and used a combination of mine and a few others, especially Eggor- where you been buddy?

    1 4 3/4 Lb Prime Rib, 2 Bones
    6-8 Cloves Garlic
    Black Pepper, Fresh Ground
    Cavender's Greek Seasoning
    3-4 Twigs Rosemary, Fresh, Leaves only
    2-3 Tbs Herbs de Provence
    Salt Coating:
    2 Cups Morton's Kosher Coarse Salt
    1/2 Cup Extra Virgin Olive Oil, EVOO
    1/2 Cup Water
    1/2 Cup Merlot red wine- DON'T MIX w/salt
    NOTE: Amounts will very depending on size of roast!
    PREP & Cooking Time Line
    1:30 PM Rubbed into Refrigerator
    4:30 PM Removed, Internal--50°F
    5:30 PM Dome 225°F, Internal--60°F
    5:45 PM Dome 250°F, Internal--64°F
    6:00 PM Dome 275°F, Internal--75°F
    6:15 PM Dome 300°F, Internal--90°F
    6:30 PM Dome 300°F, Internal--98°F
    6:45 PM Dome 300°F, Internal-107°F
    7:00 PM Dome 350°F, Internal-127°F
    7:15 PM Dome 350°F, Internal-135°F
    8:00 PM Internal 145°F Had Dinner!!

    1 Rubbed the roast w/ EVOO and seasonings, cut slits in roast for garlic- the more the better and placed in refrigerator for about 3 hours. Overnight is ok. Considered inexpensive yellow mustard for rub to hold rub, but this time opted not to.
    2 Removed the roast from the refrigerator a couple of hours before cooking and let get room temp. Came out of refrigerator at 50°F internal and 1 hour later was 60°. Just liked the picture all seasoned up.
    3 Made a mixture of Morton's Kosher Coarse salt and some EVOO & water, just a little of each liquid. . Placed the roast in a metal pie pan w/some aluminum foil underneath it Poured 1/2 Cup Merlot in the pan under the foil. Cover the roast with the salt, bones down.
    4 Had Large BGE set up for indirect, plate setter legs up, no drip pan. Brought temp to 225°F, When reached added about 6-8 sprigs rosemary branches and 4-5 small pieces apple wood for flavor.
    5 Took 4 Baking potatoes and rubbed w/EVOO and a little salt. Placed on BGE w/ roast.
    6 BLANK
    7 BLANK
    8 BLANK
    9 Removed at 135°F, total cook time of 1 hour and 45 minutes and let sit covered in aluminum tent 45 minutes. Temperature rose while resting to 145°F This crowd of 4 likes the roast medium. Great timing.

    Recipe Type
    Beef, Main Dish

    Recipe Source
    Source: BGE Forum, Richard, 06/15/07[p]Note: We like medium meat so let stay until 135F. For more rare pull at 125-130F, your call. It rose 10F while resting 45 minutes.[p]BE SURE TO SCRAP SALT OFF BEFORE CUTTING AND SERVING!![p]Next time will probably do without the bones to get a more even salt cover,


  • Nameless in St Lou,
    smoke a chicken and make some smoked chicken salad for lunch[p]sear some tuna marinated in soy, honey and sesame seeds, garlic and ginger[p]mix pork and burger together for great burgers[p]grill some squash w/STT FROM DP[p]good luck take pics and enjoy
    oh yeah dont forget to post[p]jan

  • Metalhead,
    Never would have thought of pork and hamburger. What % of each and what to cook at? Internal to pull it?[p]Thanks for the ideas1

  • Richard Fl,
    Oh man oh man! Only draw back I can imagine is no juice for it..oh wait, it's an egg...I bet there's plenty of juice.

  • Nameless,[p]The salt makes it very moist. You have merlot on the bottom, but I use a commercial Au Jus pack or 2, probably McCormack's and saute a few mushrooms and onions or a green peppercorn sauce. You can also slather it with yellow mustard before the seasoning and then the salt.

  • MemphisMemphis Posts: 144
    Nameless in St Lou, ATBs and Dizzy Pigs Ragin River Salmon !!!!!

  • Nameless in St Loui,
    I just mix 50 -50 and cook til it reaches a safe temp for ppork, maybe 160-170 a meat thermometer should have the temps...or a good cookbook will have the temps.......good luck it sort of taste like a meatloaf burger[p]Jan

Sign In or Register to comment.
Click here for Forum Use Guidelines.