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6 Pound Dry aged BNLS Ribeye Steak Roast for diner!

windsurferwindsurfer Posts: 63
edited October 2013 in EggHead Forum
Can any one tell me please how long will take cooking time per pound at 250F indirect?
Thanks.
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Comments

  • Mattman3969Mattman3969 Posts: 4,396
    I haven't ever cooked one so no help here but I do really like the color of your granite.

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    Large BGE. Small BGE Henderson, Ky.
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  • TjcoleyTjcoley Posts: 3,422
    About 20 minutes per pound, but make sure you cook to temp.  If doing a reverse sear, get it to about 15 degrees of where you want it to be, pull it off, raise the temp to 500 or so and sear it.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Thanks Tjcoley!
    So if i pull it off at 131 should be good for M rare?

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  • LOVE the granite!!!!
    LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
    Rome, GA
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  • LOVE the granite!!!!
    Thanks Krobertsmsn!
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  • TjcoleyTjcoley Posts: 3,422
    Thanks Tjcoley!
    So if i pull it off at 131 should be good for M rare?

    Medium rare is usually 130 - 140.  It will go up up a few degrees while resting.  I'd finish at 125 - 130 and let it rest for 20 minutes or so.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Little StevenLittle Steven Posts: 27,276

    I usually get 25 minutes a pound but considering it is dry aged 20 sounds about right.

    Steve 

    Caledon, ON

     

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  • Philly35Philly35 Posts: 553
    I want to see pictures of this when it is done!
    NW IOWA
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  • You got it Philly35 
    I am ready, just got my Single Malt out ;)
    Just set the egg at 250 thanks to ThermoWorks.
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  • It was delicious, i had to rested a bit more our friends wife does not like medium rare, temp. was at 140 to 142 at the end. but the middle part was excellent like butter. 
    Thanks for all the tips guys. 
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  • Not to forget the wine that complemented the roast from Heitz Wine Cellars 2007 Cabernet Sauvignon.
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  • calikingcaliking Posts: 6,752
    Beautiful! Scotch is a great way to lubricate the cook :) Couldn't see what you're drinking - Balvenie?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • windsurferwindsurfer Posts: 63
    edited October 2013
    caliking said:
    Beautiful! Scotch is a great way to lubricate the cook :) Couldn't see what you're drinking - Balvenie?
    Thanks Caliking, yes it was a Balvenie 21. You are a Scotch drinker too  :)
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  • calikingcaliking Posts: 6,752
    That's a nice beverage! I'm quite partial to the Balvenies. Have you tried the Distiller's Editions form the Islay distilleries. I've had a few and they are quite good. I have a bottle of Oban Distiller's Edition that I'm waiting to get into.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • windsurferwindsurfer Posts: 63
    edited October 2013
    caliking said:
    That's a nice beverage! I'm quite partial to the Balvenies. Have you tried the Distiller's Editions form the Islay distilleries. I've had a few and they are quite good. I have a bottle of Oban Distiller's Edition that I'm waiting to get into.
    No i haven't i will put it on my list , you should try Scapa 16 it is very good for the money.  ;)
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  • Ragtop99Ragtop99 Posts: 1,339
    Nice meal and beverage selection.
    Cooking on an XL and Medium in Bethesda, MD.
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  • Ragtop99 said:
    Nice meal and beverage selection.
    Thanks Ragtop!
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  • RaymontRaymont Posts: 272
    Not to forget the wine that complemented the roast from Heitz Wine Cellars 2007 Cabernet Sauvignon.
    The Heitz is an absolute fantastic wine. It is superb. Excellent compliment to the meat.

    Small & Large BGE

    Nashville, TN

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  • radamoradamo Posts: 349
    Looks like it quite a nice cook.  Bet it was delicious.

    Long Island, NY
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  • radamo said:
    Looks like it quite a nice cook.  Bet it was delicious.
    It was fabulous.

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  • Raymont said:
    Not to forget the wine that complemented the roast from Heitz Wine Cellars 2007 Cabernet Sauvignon.
    The Heitz is an absolute fantastic wine. It is superb. Excellent compliment to the meat.
    You are absolutely right Raymont.

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