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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

Prime Rib Question

Going to do a prime rib. We had prime rib for Christmas which I did in the oven. Did it at 250 on surround roast then a sear on the egg since it was hot already. They were beautifully browned already so I'm not sure I needed the sear, but did it anyway. I did a prime on the egg in the past and it took on what i felt to be an unpleasant smoke flavor. I did it at 250-275 and dd not use much wood. Did I do something wrong or does a prime pick up lots of smoke flavor easily? Maybe I didn't let the fire go long enough before starting my cook, or maybe a prime in the egg is just not for me. I have been afraid to try again because I hate to ruin a beautiful piece of beef that I know will come out great from my overpriced but very nice Miele oven.
George

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