We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
We go to a little hole in the wall steak house (Colorado's)
which has the best prime rib I have ever ate anywhere
It is hickory smoked and that is all I know about the prep
can anyone out there give me any suggestions on how to smoke a standing rib rost (that is all I can find localy so it is not realy Prime rib ) but is usda choice and it is a three bone approx 6 lbs
I thought a simple rub with Herbs deprovince and olive oil with a little salt and pepper then 2 fist sized chunks of hickory and maybe 225-250 dome temp for around 4 hours or 135 internal to get it medium rare and a 15 minute rest before I cut it.
and I would also like to know how to do the Au juis (sp)
please help if you can