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! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Standing rib roast on LBGE - frickin' succulent.

Liberal rub of Kosher salt, coarse ground pepper, granulated garlic and seasoning salt. Racked and set in a roasting pan. 375F with Royal Oak lump on a large BGE until internal temperature of 125. Rested 30 minutes in a foil tent. It was fork tender and extraordinarily juicy. My nephew was calling it a beef peach, haha.

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