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    Finally Remembered

    Posts: 20
    in Beef
    Since getting my egg in September I've been too busy learning the nuances to remember to take pictures of the cooks and final products... Until tonight. Trial run for the Christmas prime rib. This is the junior version at 7 pounds and only 3 ribs but I was primarily testing for flavoring (and making an excuse to cook a prime rib). Initial sear on the gasser for about 5 minutes. Then onto the egg at 350-400 with some oak chunks added in. Removed at internal temp of 122. Tented for 15 minutes. Pleased with first run on the egg. By the way, although I haven't posted much yet, I appeciate all the good posts.


    XL BGE, 2 22" Weber Kettles, Weber Performer, Weber Genesis

    Bradenton, FL
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    Comments

    • Posts: 1,517
      Welcome to the forum!  Nicely done on the rib roast.

      Any road will take you there if you don't know where you're going.

      Terry

      Rockwall, TX
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    • Posts: 1,829
      Works for me!!
      Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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    • Posts: 4,484
      Looking good and it's a good start on posting your cooks.  
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 8,207
      edited December 2015
      Nice. Next to me try giving it a reverse sear totally on the egg. You'll love it. Welcome! 

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
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    • Posts: 17,629
      Welcome!  That's pure $$$!!! Eggcelent post :plus_one: 
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 1,755
      Looks great. 

      I usually just cook my prime rib at 325f indirect no pre or post sear.
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    • Posts: 3,932
      Perfect time to remember 
      XL & MM BGE, 36" Blackstone - Newport News, VA
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    • Posts: 14,544
      Awesome!  Welcome. 
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    • Posts: 26,193
      Good job! Looks like you nailed it. BTW you should get a reward for the most damaged looking thermometer cable that still works! That thing has more twists and bends than I've ever seen! I've lost several cables with a lot less abuse than what you show.
      Re-gasketing the USA one yard at a time!
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    • Posts: 19,636
      Good looking trial run!  Need any trial testers?
      Sandy Springs & Dawsonville Ga
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    • Posts: 34,739
      Great cook right there.  Nothing like going big out of the gate.
      Welcome aboard and enjoy the journey.
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 20
      RRP said:
      Good job! Looks like you nailed it. BTW you should get a reward for the most damaged looking thermometer cable that still works! That thing has more twists and bends than I've ever seen! I've lost several cables with a lot less abuse than what you show.
      You are right about the award. This is my original thermometer probe and it's been around the block a few times. Most of the twisting occurred before I knew any better. Hopefully the award is a new thermometer cable!
      XL BGE, 2 22" Weber Kettles, Weber Performer, Weber Genesis

      Bradenton, FL
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    • Posts: 20
      GATraveller said:
      Nice. Next to me try giving it a reverse sear totally on the egg. You'll love it. Welcome! 
      I've seen mention of the reverse sear on the forum. Decided to wait until after the holidays to give it a try. What differences or advantages does it provide over a pre-sear.
      XL BGE, 2 22" Weber Kettles, Weber Performer, Weber Genesis

      Bradenton, FL
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