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14 lb Omaha Precooked Primerib Roast, help

Sodakotaegg
Sodakotaegg Posts: 16
in Beef
Any one have experience with this? They say you can take it out of the bag? Need help on time and temps
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  • henapple
    henapple Posts: 16,025
    It's pre-cooked?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Sodakotaegg
    Sodakotaegg Posts: 16
    Henapple, Box says Precooked. Completely unfamiliar what to do here
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  • RRP
    RRP Posts: 26,068
    Sodakotaegg said:
    Any one have experience with this? They say you can take it out of the bag? Need help on time and temps

    you sure there are no reheating directions? Considering the cost I'd at least call their hotline!
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  • henapple
    henapple Posts: 16,025
    Yeah...call
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Sodakotaegg
    Sodakotaegg Posts: 16
    Called Omaha. Must keep in the bag and oven cook. No egg this Christmas. Christmas is ruined!!!!!!!!!
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  • DieselkW
    DieselkW Posts: 909
    don't be silly. The Egg is simply an outdoor oven.

    I would keep it in the bag, set the egg for your re-heat temp indirect, and put the roast in a roasting pan on top of the plate setter, legs down.

    When it's done, take it off, remove the plate setter, open your vents, set your grill below the gasket and when you get to 500f, remove the roast from the bag and sear that bastard on both sides for 3 minutes each.


    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Sodakotaegg
    Sodakotaegg Posts: 16
    Diesel, will it take the smoked flavor?
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  • Skiddymarker
    Skiddymarker Posts: 8,523
    edited December 2014
    Sodakotaegg said:
    Called Omaha. Must keep in the bag and oven cook. No egg this Christmas. Christmas is ruined!!!!!!!!!
    No need to egg it this Xmas, you could use the egg, but that would be a waste of lump. As it is bagged, it is designed to keep the moisture in, which also keeps the smoke out - that defeats the purpose of egging it, IMHO. I'd suggest you just use the big white clock in the kitchen, maybe do some roast potatoes on the egg. Have a Merry Christmas!

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • DieselkW
    DieselkW Posts: 909
    Sodakotaegg said:
    Diesel, will it take the smoked flavor?
    It won't taste smoked unless you put wood in there. Lump by itself doesn't impart any smoke flavor, I made a rib roast tonight from raw, 4 hours indirect at 240f and then seared both sides at 500f after resting.
    Perfect pink steaks from the middle for me, and the ends I cut off, put back on the grill for a few minutes on the rare side because that's how she likes them - medium.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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