Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

ribeye this weekend

glousteauglousteau Posts: 124
edited November -1 in EggHead Forum
previous post shows I went to restaurant depot today and picked up a whole ribeye today. I'm planning on cooking a big chunk of it for Easter, and freeze the rest as steaks.

Should I freeze and unfreeze before Sunday, or would the refrigerator be ok for the week?

Next question: the way I've done whole ribeyes in the past is cover with chopped garlic(I mean a lot of garlic on top), salt n pepper, then put in oven on broil. I brown the garlic, then remove it and cover with foil, put back in at 350 till it reaches 135 internal. I'd like to cook this one on the egg, how could I accomplish the broiling? or is that not required on the egg?
Sign In or Register to comment.