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Need Help! 22 Pound Ribeye Roast

Bert2015Bert2015 Posts: 48
24 people for Christmas Eve. Was able to secure a very nice, but huge ribeye roast. Just weighed it, 22 pounds, and that’s boneless. Could roast in oven but where’s the fun in that. I’ve read just about every discussion on here but haven’t seen one on how to handle this monster. Any of you experts have some advice?

Comments

  • lousubcaplousubcap Posts: 16,794
    Once the length exceeds the diameter the size makes no difference.  There are several current threads that offer good info that you can scale for your cook.  
    Here's one:  Prime Rib Roast  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • LegumeLegume Posts: 8,221
    How long is that?  What size egg do you have?
    Austin, TX
  • Have cooked a 20# one on a pellet grill. For on my BGE, i prefer to cut those big ones in half.  Fit's the grate better.  I used my Milwaukee sawzall w/new blade and cut one completely frozen a while back.  Then I put half back in deep freeze, and thawed the other half for 5 days in refrigerator.

    Land of OZ-Central Kansas

    BGE XL with Flameboss 300 WiFi++Blackstone 36"+++Weber Smoky Joe++

  • I have the large egg. I think it will fit but will be snug
  • I’ve read some threads that say unwrap and let dry in fridge for at least a few days. Maybe put salt on it.
  • Sea2SkiSea2Ski Posts: 2,660
    Sounds like a tight fit for a large, but I am sure it can be done, especially if you have 2 tiers. You are just going to have to take some measurements before cutting.

    As for drying - yes, start drying that puppy ASAP for a good crust. You are not going to get the benefits of dry aging at this point, but you will get a better crust.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • nolaeggheadnolaegghead Posts: 26,712
    Put half in the egg and half in the oven.  See what people like better.  

    Run your egg as low as you can with good smoke.  If you can get down to 220, should take like 2-3 hours to cook to 120F.  

    I wouldn't add smoke wood because I like the flavor of PR as unadulterated as possible.  But nothing wrong with some smoke flavor.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • TeefusTeefus Posts: 607
    I did a much smaller version with a prime rib rub (salt, celery seed, sugar, black pepper, onion, garlic and arrowroot) and roasted it with a lump or two of pecan. The smoke flavor was sweet and mild. Don't overdo it. Mine tasted "rustic" as opposed to smoked.
    Michiana, South of the border.
  • northGAcocknorthGAcock Posts: 10,072
    I am happy to help consume it. Just let me know wher and when.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • jeffwitjeffwit Posts: 1,154
    I wanna see a picture. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 4 dogs, five cats. One overworked vacuum cleaner.
  • thetrimthetrim Posts: 5,720
    Picked up a 12'er at the Fresh market today.  Currently sitting alone, uncovered, on a rack in the back and front of my garage fridge.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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