G'day fellow eggers!
Looking for some input here (questions, comments, threats?)
Planning a lil BBQ for next friday - 6 people total (adults).
I'm going to do a boneless prime rib roast (I figure about a 4-5 pounder).
Drip pan with some carrots, onion, potato, garlic, salt n pepper, red wine
Roast on the roasting rack with just salt and pepper (or maybe a rub of some type? Don't want to mask the flavour - just add to it with the wood)
I'm going to heat up the egg with the platesetter and drip pan in it. I figure a 4-5 pound roast won't take more than around an hour or so and I want the veggies to be done when the roast is. So, once the egg is at 350, I drop in the drip pan with the veggies for about 1/2 hour then plunk the roast on a rack above the pan.
I'm thinking once the roast is done, while its resting I'll use the juices in the drip pan to make a sauce.
Am I making any sense here?