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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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First post and question (turkey breast and Prime Rib for xmas)

Hello All, greetings from south of the border. I’m a proud owner of a x-large and small BGE. I got them in Octuber but Ive been lurking the forum for much longer. I thank you all for all your great advise and stories! I’m enjoying every cook, the great ones and the bad ones. So far: Steaks, Ribs, Pizza, and Chicken. Hopefully this vacation I’ll have the time to do a brisquet and a pork butt. Of course, must of the times a nice cigar for dessert!


So here is my question: For Christmas I’m planning on cooking a Boneless Turkey Breast and a Prime Rib, indirect, around 350 f.  The problem is that I have to finish cooking around 7 pm and we will have dinner at least 3 to 4 hours later at my Mother’s house.


How do you recommend to re-heat? Should I pull out both the turkey and the Prime Rib maybe 20 degrees before the desired temps (160 and 130) and finish them while re heating? 


All comments are more than welcome.




  • GriffinGriffin Posts: 7,006
    Man, sorry you haven't had any responses yet. That's kinda unusual. Can't help with the prime rib, but on the turkey, you can take it to 160, wrap in HD foil and put in a cooler with some towels. Should stay hot for a good 4 hours. Same with prime rib, but I don't know what temp to tell you to pull it at.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • nolaeggheadnolaegghead Posts: 14,983
    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 

  • dgvdgv Posts: 32
    Thanks Griffin.
    Nola did respond! (I posted twice, rookie mistake)

    My main concern was that maybe by re heating I could overcook them. 
    I will cook them to desired temp, FTC and if needed re heat in conventional oven at 170.
    I'll send pics.

  • henapplehenapple Posts: 14,600 time use a larger font. There's a lot of geezers on here.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 14,600
    I will take a cohiba...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • dgvdgv Posts: 32
    @henapple be my guest! I have some behikes 54 if you like...

    So, I have started the fire, Prime Rib and boneless turkey breast on the way...
  • henapplehenapple Posts: 14,600
    Having a Tatuaje Coronu as I type...just put on the prime rib. About to pour a black and tan...Murphy's and Harp's.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • dgvdgv Posts: 32
    Im just having a tecate light, might smoke something later while I cook...
  • henapplehenapple Posts: 14,600
    Be sure to hit @hapster demographics post and full us in about yourself.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • dgvdgv Posts: 32
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