Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

2013 New Years Prime Rib - (Pic Heavy)

DMurfDMurf Posts: 479
I love cooking on my EGG and through many issues this past year I have not cooked as often as I have in the past and I have started to lurk here on the forum more and more. Well as it has been said no pictures it didn't happen.


Here is a before shot of the roast, I know there are not any bones but this is what Sam's Club had to offer and I am glad to have it. The spices are simple Sea Salt, Black Pepper, Garlic Rosemary blend and Olive Oil to make a paste.
image

Here is the shot of the roast all slathered up with the past waiting on the EGG to come to temp, as a precaution I calibrated my dome and remote thermometers before starting the cook.
image

Now onto the EGG at 350 with the platesetter legs up and a drip pan underneath. I added three (3) chunks of Hickory for the smoke.
image

After about three (3) hours the internal temp was at 115 and time to come off the EGG!
image

Now for a rest while I get the remainder of the meal ready, I covered in foil and let it sit.
image

While the roast rested I put some 16 count shrimp on the EGG, I just shelled the shrimp no seasonings were needed.
image

When the Shrimp were done the Prime Rib was ready to be sliced.
image

Now plated and ready to eat...
image

This was the first time I have ever cooked Lobster in my life and it was fantastic! The shrimp were declared the best and the Prime Rib, well it was cooked on a EGG with very little done to it so of course it was phenominal with plenty left over for sandwiches.

I hope that everyone has had a safe and rewarding New Years and here is to our continued success in 2013!
David
BBQ since 2010 - Oh my, what I was missing.

Comments

Sign In or Register to comment.