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V-Rack vs. Grill

I'm planning on cooking a Rib Roast through the Christmas holidays. I've reviewed a lot of the recipes on this forum and am wondering - is there a reason why one would use a V- Rack and drip pan on top of the grill  instead of a drip pan on the platesetter and the roast directly on the grill? Any difference is quality of the cook or just personal preference?

Thanks.

Weber Genesis CP310; Weber Q1200 (camping); LBGE.

"If you haven't heard a rumour by 8:30 am - start one"

Comments

  • lousubcaplousubcap Posts: 20,290
    edited November 2018
    I'll give you one more option; I occasionally go with the V-rack on the cooking grate and the platesetter w/air-gapped drip underneath.  The more elevated the protein the more reflected heat from the dome. 
    I haven't seen any difference but I run at around 250*F on the dome for the entire cook.  FWIW-
    Edit:  The degree of difference with the roast elevated would be impacted by your cook temp. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • fishlessmanfishlessman Posts: 25,227
    you would use the vrack if you like to clean vracks, other than that i see no difference
  • you would use the vrack if you like to clean vracks, other than that i see no difference


    This is what I initially thought, but, then I wondered - am I missing something?

    Weber Genesis CP310; Weber Q1200 (camping); LBGE.

    "If you haven't heard a rumour by 8:30 am - start one"

  • pgprescottpgprescott Posts: 12,412
    If you are going to use the drippings for
    gravy or au jus, it would prolly be better to keep the drippings pan off the plate setter. Other than that ......
  • I plan on doing a rib roast, too, using this recipe. I don't plan on using the v-rack. I'm going to use my AR and put the drip pan air-gapped on the oval stone and the roast on the top rack, but not on an extender, which would raise it in the dome.
    Cincinnati, OH
    Large BGE
  • Rib roast likes reverse sear and needs the bones removed, the roast tied so it is round and will cook evenly, IMO. If you want to leave the bones on (or removed and tied back on to make for an easy carve) Sous Vide is an excellent option to get an edge to edge finish regardless of the shape. 
    Assume you are in the egg, raise the drip pan as far off the legs up setter as you can get, roast directly on the grid and raised in the dome with lowest temp you can hold, for most eggers that’s about 250ºF at the grid. Consider a torch finish or even CI pan to add a crust if you like crusts without overcooking the outside inch or so. 
    Enjoy.

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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