Prime Rib, temp probes and a happy wife

KT_in_SanDiego

Hi all,

I just bought my first BGE (large) last Thursday. Honestly, I bought the damn thing because the size of the following. My intuition was right. Other than my neighbors thinking it was an alien space transport pod, the culinary feedback has nothing but 10s on it!

Last night I cooked my own spiral cut prime rib recipe on the BGE for 8 good friends. If you are interested in the recipe see below. I cooked it for 3.5 hours at 250 with some soaked hickory chunks. I could not believe how easy it was to control the dome temp to 250 degrees and not have to do anything to keep it there. The roast turned out perfectly. There was very little drippings compared to when I rotisserie it and I had very little shrinkage. Three cheers for the BGE.

I used a Maverick wireless temp probe and never had to open the egg until it was done. I have the single probe version and the only complaint is that the range is not very good. On my center island in my kitchen it would lose contact within 5-10 minutes. I moved it by the back window and it worked fine. The controls are very intuitive and easy to use.

I had the 2 probe version but the on/off switch broke when I turned it on. Luckily it broke in the on position and I was able to use it. The setup is very confusing and not very intuitive. I think it was an older version as the on/off switch on the transmitter was inside the battery compartment with the tx button.

Thanks,
KT :huh:


Spiral cut prime rib roast
• Prime rib roast (bone off)
• Garlic cloves
• Salt
• Pepper
• Flour

Spiral cut roast to produce flat piece of meat about 1” thick.
What I mean by spiral cut is as follows;
Lay knife perpendicular to direction the ribs ran.
Cut into roast producing a 1” thick slice.
Then roll roast as you cut to produce long flat piece of meat.
Use fork to tenderize both sides.
Salt and pepper to taste and hand rub in spices (both sides)
Dust with flour (both sides)
Clean and thinly slice as many garlic cloves as your body can tolerate and sprinkle on the non-fat side.
Starting at the non-fat end, tightly roll the meat back into a roast and tie with bakers string (every inch)
Re-dust outside with flour
Place on roast rack with drip pan and slow roast/smoke at 250 until 130 degrees inside.
Remove from BGE and let stand until 135 degrees inside and serve.

BabyBoomBBQ

Welcome to the cult, er, club. Glad to have another San Diego egger. You might want to get a BBQ Guru for low and slow cooks too. Von's here in Scripps Ranch is selling Pork Shoulder Roasts (Butts) for .97 /lb. They make for great pulled pork at two hours per pound at 225. Here's a batch from last Friday.



A few items you may want:
1) Plate Setter for indirect cooking.
2) A BBQ Guru It's a computerized draft fan for long low and slow cooks. I've run my egg 30 hours on one lump load at the same low temp with this device.
3) Get another dual probe maverick. You'll want it when you do overight cooks. Set things up right and you can moitor the cook from bed.
4) A good source of lump apart from BBQ's Galore. If you are interested, we could talk about splitting a pallet of Kamado Lump from Sacramento. It'd be about $130 each. Look it up on Whiz's lump charcoal database.
5) A copy of "Dr. BBQ's Big Time Barbecue Cookbook.", by Ray Lampe. He's nationally known BBQ champion, an egger, an overall nice guy and you can reach him here on the forum under his DRBBQ handle. Best try the .com site if you need to reach him.
6) A pizza Stone. The egg makes great pizza. Here's an example:

7) A Cast Iron Grate. It holds heat for searing steaks and the like.
8) An exercise program. You are gonna start making and eating a lot of great food!

Also, a few of pointers about the forum:
1) Posts on the .com site make it here, but posts here don't go there. Keep this in mind if you don't get a lot of replies or you want to "ping" a member to ask about or share something.
2) We all love pictures of egged food, so dust off that digital camera and get a photobucket account. Please! :cheer:

3) Check out The Naked Whiz's page for general guidance. No, he's not a nudist or anything. Think Jamie Oliver (Naked Chef) Naked Whiz's Page
4) When in doubt, post a question here. While it happens a lot, don't rely on getting "real time" help. Most eggers are east of us.