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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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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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