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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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I've got wood

henapplehenapple Posts: 14,564
edited September 2012 in EggHead Forum
Prime rib. Hickory, oak ....?
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • nolaeggheadnolaegghead Posts: 14,788
    hahaha - what a masculine title.

    Personally, I don't care for a smokey flavor in my standing rib roasts - I think it distracts from the lovely roast beef flavor.  I do like smoke for most everything else.  I think the mild smokiness from the lump is sufficient.  I'm sure other people will disagree.  I can't recall seeing "smoked prime rib" on a menu before either, not that there isn't anywhere....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Nola,

    You always reduce to the lowest common denominator

    =))
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  • nolaeggheadnolaegghead Posts: 14,788
    thanks....stike gave me grief for being too wordy a couple of times :)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • wordy or woody?
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  • TonyATonyA Posts: 566

    Blue Smoke in NYC at least used to do a Smoked Prime Rib as a Friday or Saturday night special .. I've had it .. it's very good.  That said, I agree with Nola - keep it to a minimum.  I would use maybe just a couple chunks and I would steer away from hickory, oak or nut woods. I would lean towards Apple and other fruit woods or maybe even Alder.

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  • nolaeggheadnolaegghead Posts: 14,788
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • henapplehenapple Posts: 14,564
    I might just go with no chips. Doing my first tomorrow...can't wait.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Cherry is a good flavor with prime rib or any beef.
    Evans, GA - 250 Reverse Flow (trailer), Large BGE, custom built cedar table (by me). When in doubt, smoke it.
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  • It would be a costly experiment to try it with a rib roast if it did not work out. I would probably not try it just because of that - what if it did not turn out.....The mesquite was great on the prime rib steaks though.
    LBGE
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  • This post title needs to be included in the "Suggestive Post Title" thread ;-D
    BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
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  • A worthy contribution.  I will have to work harder now.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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