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yet another PR question

Picking up today and cooking Christmas eve. Any reason to fridge it uncovered?
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • you could but 24 hrs is likely enough



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  • @Cazzy - where are you?, Cazzy has one in the fridge, dry aging right now. Given that Christmas is only a few days away, I would assume you are not looking to dry age and are considering uncovered the day or two before the cook. 

    If you plan to sear the roast, uncovered in the fridge for a day or so will give only a slightly better crust. If you plan to low and slow it, (the best way to cook a standing rib IMHO) I have never really noticed much of a difference. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • nolaeggheadnolaegghead Posts: 13,677
    Mighty_Quinn has one dry aging - he posted a pic on my last thread. 
    ______________________________________________
    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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  • @Cazzy - sorry, mistook you for @Mighty_Quinn, Thanks Nola - my bad...
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • don't see why not....this one has been going for a few weeks. will be 28 days on Christmas. i suggest using a fridge that doesn't get opened too often if possible to avoid the temp/humidity swings. image
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  • henapplehenapple Posts: 13,973
    Probably low and slow...won't bother then. Thanks.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcaplousubcap Posts: 6,086
    An observation here-leaving the roast uncovered in the fridge with a setup like Mighty Quinn will lead to loss of moisture aka dry aging.  The longer the dry exposure the more the loss (to a point) and I believe you end up with a roast that has a higher beef flavor intensity-for lack of a better description.  I am on a 7 day plan for the Xmas roast (cooking low&slow) as that is about as much as SWMBO can take.  FWIW-YMMV.
    Louisville
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  • FockerFocker Posts: 1,716

    I'd leave it in the package and wet age in the fridge until x-mas.

    Dry aging for such a short time offers no advantage.  

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • I left one uncovered in the fridge for three days.  It was good but I didnt think it was better than the one I marinated for 24hrs and then cooked.  Both of these roasts were not Prime by any means.  actually they were select.  YMMV
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  • henapplehenapple Posts: 13,973
    What marinade? I haven't heard of marinating PR.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SmokeyPittSmokeyPitt Posts: 6,022
    My $.02...most folks don't use a marinade with a rib roast..just a dry rub.  You can catch the drippings and make an au jus for dipping.  I really like a nice horsey sauce too.  So far I have just bought the horseradish sauce...I like the boars head pub style.  


    ...this is what I plan to do next time (plus the horsey sauce). 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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