Wicked Good prime rib.. thanks for the help Mad Max.

egghead2004

Saturday I was able to obtain 30 bags of Wicked Good lump. I cooked a 9.5# prime rib on it Saturdat night. So far this lump is every bit as good as advertised.
I cleaned out the egg and dumped one whole 11# bag into my large. The lump was all large chunks, no small pieces that could smother the fire.
It took about 3 minutes with a mapp torch to get the fire started, then I put the plate setter in and the grid on the inverted legs.
It took no time to reach 550 degrees in the dome.
In went the prime rib covered in Cow Lick with a fat cap tied to it.
I let it sit there for 3 minutes, then closed the vents down to bring the dome to 325. That took a long time, 20 minutes or so.
Meanwhile the fat cap was searing and smoking so much, there was a haze of burning beef fat developing in the neighborhood, really there was a literal cloud and it smelled devine.[p]It's going to take some time to get used to this lump. Normally if I want 300-325, I have the daisy wheel closed, but the holes in the top are wide open, with the bottom vent about 3/4" open. Once I got the temp down to 325, that is where I set it and went inside. 30 minutes late I checked on things, the temp was at 375, so this stuff burns a lot hotter than BGE and some of the other lumps I've used. [p]As for the roast, Mad Max was dead on. I'll probably skip the TRex step for a rib roast from now on. Not that it is a bad thing, but there doesn't seem to be a need for it. 550 degree dome for 3 minutes, then a slow steady drop to 325 over another 20 minutes worked perfectly.[p]When sliced, the meat was a nice pink/medium on the ends and as we cut into the middle, the more red/medium rare it was.
Very juicy, very tender, very delicious. [p]I finally cooked a prime rib better than any I've eaten at any restaurant and everyone else said the same thing.
I also made a mushroom sauce to accompany the meat, basicly the same way as Mad Max makes his turkey gravy. I just used beef broth, flour, 1 stick of butter, pepper, sliced mushrooms, and about a cup of dry red wine. Fantastic!
We also made roasted red potatoes with garlic and basil,
sauted zuccinni and summer squash,
fresh garden salad,
and even some yams for those who did not like the red potatoes.
What a meal, it was the best yet.[p]Sorry, no pics. I'm a little disappointed now that I did not take the time, this was truely the best looking meal we've put together also.

fishlessman

egghead2004,
with the bigger pieces of wicked good i think you get better airflow which may lead to a hotter burn with the same settings that you had been using. also there is less ash to clog the lump grate so shaking it with a coat hanger is less of a problem late in the cook. i have seen the lump burn straight down before with the lump on the sides not catching which creates more airfow up the middle getting things hotter during a cook. it may just be how i dump the lump in, not paying much attention to how its loaded, just dump and stir. lately ive used the coat hanger to push lump towards the center from the top during a long cook. thanks for the delivery service, ive got enough lump to last another year.

mad max beyond eggdome

egghead2004,
congrats. ..glad it turned out so well for you... .next time i do one, i'll follow your advice and make some sauce....now, while i don't think there is much difference in which white wine i use for making turkey gravy, i'm sure there is a difference regarding which red wine you'd use for a beef sauce (cabernet vs. burgundy, etc.)....what kind of red did you use? and, would you use something different next time? . ..and, were you able to use any drippings from the roast? or was it basically all fat? . [p]thx[p]max

egghead2004

mad max beyond eggdome,
No reason for me to change anything, we finally nailed it this time. I used a home made cabernet, but I don't think the kind of red would make too much of a difference, just make sure it is dry. It didn't even turn the gravy purple as I was expecting. I didn't use any drippings, I think they were scorched. I used the burnt turkey drippings last time and it ruined the gravy, I did not want a repeat of that.[p]The result of the roast was even more amazing considering my temp control was horrible. Every time I got it down to 325, I'd set the vents to hold it there, but the Wicked Good lump kept climbing up to 375, I'll figure that out.[p]But Max, I still can't beleive it! That was far and away the best cooked prime rib I've ever seen! I hope it wasn't luck, and I can reproduce it again.[p]My wife's family now calls me grill king, but they still don't get it...it's not a grill, it's an Egg! [p]

egghead2004

fishlessman,
Your lump supply might not last as long as you think....Your brother seems to like the food you cook an the Egg, he's thinking of getting one or two and I bet he knows where to find some good lump..

mad max beyond eggdome

egghead2004,
gotcha on the red. . ..and i don't think luck had anything to do with your success. . . .prime rib is an extremely forgiving hunk of beef, and you should have no trouble replicating this one in the future. . .i've done about 10 of these on the egg now, and i find them to be very consistent cooks. .. [p]regarding turkey gravy....next time you do a turkey, give me a shout, either here or via email, and we'll talk about how to avoid burnt turkey drippings. . . [p]all hail the egg king!!!

Car Wash Mike

mad max beyond eggdome,
Here is Saturday's night. Great stuff.[p][p][p]Just a small one.[p]CWM

mad max beyond eggdome

Car Wash Mike,
nice job mike. .. that looks really tender and juicy. ..did you buy that at our favorite meat market?? . .

Car Wash Mike

mad max beyond eggdome,
My local store had these on sale of $2.99 lb. Couldn't go wrong. They were tender and juicy.[p]Mike

egghead2004

Car Wash Mike,
$2.99?? What cut is that? It looks like prime rib??[p]wow what a deal.[p]Great looking too!

Car Wash Mike

egghead2004,
It was choice prime rib. [p]Mike