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.

Big ol' Prime Rib t'night

BigBadgerBigBadger Posts: 461
edited 10:35AM in EggHead Forum
Felt the need for a big ol' hunk of beef. Loads of great food for my wonderful parents who have been kindly feeding me forever! Of course they live under the stairs so they don't have far to waddle home in time for their shows!!

Nice big roast from Costco
IMG00311-20110123-1516.jpg

Garlic, Mustard, Dizzy Pig
IMG00312-20110123-1525.jpg

IMG00313-20110123-1534.jpg

NEVER LIFT THE LID WITHOUT BURPING!!

IMG00314-20110123-1535.jpg

IMG00315-20110123-1857.jpg

IMG00317-20110123-2027.jpg

Comments

  • ScottborasjrScottborasjr Posts: 3,492
    Every pic is great except for the burnt up arm. Hope it tasted as good as it looked. :)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Badger, did you pull at 136+? How high did it go on the rest? Or did you let it rest? Looks good. Thanks.
  • BigBadgerBigBadger Posts: 461
    Pulled at 136° on the thermapen in the centre of the roast. It rested only about 20 minutes as it took longer to cook than I expected and we were all very hungry. Temp went no higher that I could measure.... the cell phone is buggered and the colors are way off on all the indoor shots... new phone should be here tomorrow.
  • Mr HollowayMr Holloway Posts: 2,034
    Prime rib looks great
    Usually only takes one flashback
    Then burping becomes habitual :laugh: :laugh:
    Glad your ok :)

    Shane
  • 136 degrees pulling temp seems a bit warm.

    I prefer to pull my prime ribs at ~125 degrees then let them rest for a bit in a warm oven.
  • stikestike Posts: 15,597
    is canadian AAA the same as prime? looks great.

    i am exceptionally jealous of the pan ddrippings. i get next to nothing anymore. not sure if it is the dry aged or what, but for christmas i got three drops, literally.

    looked aged, too, nice and brown (not that bright red color people think beef needs to be). was it aged?
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,745
    Prime is prime. AAA is choice?

    Steve 

    Caledon, ON

     

  • BigBadgerBigBadger Posts: 461
    Mr Holloway wrote:
    Prime rib looks great
    Usually only takes one flashback
    Then burping becomes habitual :laugh: :laugh:
    Glad your ok :)

    Shane

    Lost the hair on my arm more than a few times. I find it hard to read the egg that way. Sometimes it does it, often it does not.
  • BigBadgerBigBadger Posts: 461
    Peter Creasey wrote:
    136 degrees pulling temp seems a bit warm.

    I prefer to pull my prime ribs at ~125 degrees then let them rest for a bit in a warm oven.

    I agree but on the other hand only 2 of us like rare, the rest prefer medium or (shudder) well :ohmy:. Would have liked to rest it longer but it was getting late and hunger was taking hold....
  • stikestike Posts: 15,597
    gotcha. thanks. i spose i coulda just googled it and saved you the trub. hahaha
    ed egli avea del cul fatto trombetta -Dante
  • BigBadgerBigBadger Posts: 461
    stike wrote:
    is canadian AAA the same as prime? looks great.

    i am exceptionally jealous of the pan ddrippings. i get next to nothing anymore. not sure if it is the dry aged or what, but for christmas i got three drops, literally.

    looked aged, too, nice and brown (not that bright red color people think beef needs to be). was it aged?

    No, AAA is the same as your Choice cut. Or at least comparable.

    2 of us love the drippings. I think it was due to my not letting it rest long enough. It was only aged as much as the butcher aged it. I have not learned to age such as I've read about folks doing that here . Maybe some day.



    beefqu7.jpg
  • stikestike Posts: 15,597
    well, it looked great. looked aged, but maybe it was the flash.

    thanks for the canadian/us cross-reference too
    ed egli avea del cul fatto trombetta -Dante
  • ShedFarmShedFarm Posts: 499
    Hmmmm... is it just me, or does that chart make a person want to get all of their beef from Canada?
    BJ (Powhatan, VA)
  • stikestike Posts: 15,597
    since it is a chart produced in canada, i'm thinking that's the point ;)
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,745
    No no no, US beef is much more tender and flavourful!

    Steve 

    Caledon, ON

     

  • BigBadgerBigBadger Posts: 461
    Stike is correct in stating that the chart is Canadian made. Here is another indicating that in fact our grading (at least for marbelling) was changed to mirror the USDA graidng.

    beefqu11.jpg

    I've had good and not-so-good beef from both sides of the border. the worst I've ever had was Australian. Not sure why but it was tough and flavorless. Never buy that again.
Sign In or Register to comment.
Click here for Forum Use Guidelines.