Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Prime Rib Cook (Pic Heavy)

I cooked my first Prime Rib ever today in the LBGE.  The roast was a 4.5 lb choice bone in standing rib roast.  First, I made a paste out of salt, pepper, rosemary, thyme, garlic and onion powder to use as a rub.  Next, I got the BGE to a steady 250 indirect without using any wood for smoke (I didn't want to use too much and ruin the flavor).  I also put in a drip pan with three cups of beef stock, a sprig of rosemary and a couple cloves of garlic.  I let the roast cook for about two hours, until the IT read about 120 degrees.  Then I cranked up the BGE to about 550 degrees and took the plate setter out to do a reverse sear on each side for about a minute.  The IT ended up being about 129-130 after resting for 20 minutes or so. 

While the roast was cooking, I prepared twice baked potatoes and green beans with garlic, onion and bell peppers all cooked in bacon fat.  After the roast finished and was resting, I strained the drippings from the drip pan and made an au jus with onions and mushrooms.  I carved the bone off of the meat and served sliced with the au jus and horseradish cream sauce and a bigggggg cold glass of Milo's sweet tea.  Too good.  Couldn't have turned out better!!  Thanks for all of your ideas!  As you can see, my dog even tried to get in on the action.....
Hunter - Oxford, MS

LBGE December 2012


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