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Ribeye roast, do you cut off lip? Or do you tie it up into a round? Input please.

anton
anton Posts: 1,813
in EggHead Forum
I have a huge boneless ribeye roast and I have been researching for a couple of weeks on how to cook. What I really want is your personal experience with trim lip vs. not trimming. And tying tips. I have seen many ways. I was thinking leaving lip on, trimming fat down to 1/4", then rolling into a round and tying. Thoughts? Experiences? Thank you in advance.
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 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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Comments

  • johnmitchell
    johnmitchell Posts: 7,364
    I recently was researching that question and I saw a post refrencing some one called " Ted Reader" who covered that...I have been trying to find it. I think Green Egg Craig posted it...Sorry I can't be more specific..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • anton
    anton Posts: 1,813
    @johnmitchell, thanks man, I was hoping for more personal experience tips, I have read a million techniques,I am  probably going to trim to a 1/4"fat layer, leave most of lip on it, tie into a more round shape for even cooking, and go with it. Low temp initial cook 250F, to 115 internal then 550F to sear exterior until I get 125-130 internal in the center. It's called the two-stage, or reverse sear I guess.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • johnmitchell
    johnmitchell Posts: 7,364
    What size is your roast, as I am doing a 8.36 lb on Saturday. I am also planning on 250F for cook..I am wondering on time..We plan to eat around 8.00PM...Appreciate your thoughts..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • johnmitchell
    johnmitchell Posts: 7,364
    Sorry meant to also add I have a bone in..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • anton
    anton Posts: 1,813
    It's almost 15 lbs, I am only going to do 12" of it on Christmas, I use inches because I have a medium egg, and thats all that will fit. Not sure of weight, probably 9-10 lbs. I am seeing 20 min per lb a lot, If that holds true we are looking at 2-1/2 hrs approx for you, more like three plus for me, that would be a fair to assume guideline I think. Bone in cooks faster from what I read as well.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • johnmitchell
    johnmitchell Posts: 7,364
    Much Appreciated..Merry Christmas to you and your family..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • anton
    anton Posts: 1,813
    @johnmitchell Merry Christmas to you and yours as well, I will look for your successful cook post , and will post mine as well, I am sure we will do fine, we are using BGE's after all!
    :-bd :)>-
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • johnmitchell
    johnmitchell Posts: 7,364
    :-c
    Greensboro North Carolina
    When in doubt Accelerate....
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