Ping Mad Max Beyond Eggdome

EGGARY

Explain that one again on the Standing Rib Roast. I have an XL.
1) So I put the Roast on at 500 on the Fire Ring Level.
2) Take out Roast
3) Put in Plate Setter and close all Vents
4) Put Roast back on Grill

Let cook til it gets to 125 -128.

Max, I hope this is right because in the Naked Wiz it says differently.

Thanks.

Gary

ps. Fire is lit, so quicker the better.

Shalom

EGGARY

I grant you, there is no right or wrong way to doing this. I can still do it the way it is on Naked Wiz and/or I can do it the other way.

FlaPoolman

Max answered you in your previous thread. I don't think he's wrong after all it is his recipe :S

EGGARY

I understand that but if you were to look at his way of doing it on the NakeWiz website, it is different. Yes it is his recipe but to me it became a bit confusing. I know it doesn't matter. As long as it comes out tasty.

Not trying to be a pain in the Ass.

Gary

mad max beyond eggdome

ok, so its a little unclear on the whiz's site. .. .but don't let your brain explode overthinking this thing. ...the point is to do a sear then roast. ... and not to have your egg at 500 degrees for so long that it takes 8 hours for it to get back down to 325=350 degrees. ... even if you have the plate setter in there for the 500 degrees initially, again, its right when you get to the 500 degree point so the ceramics haven't been saturated with the heat to the point that they won't come down to 325. .. .and when i say close down the vents to get to 325, i don't mean to shut them completely down and snuff out your fire. ..i mean that you need to shut them down to a reasonable degree to get to 325 ... for me that means closing the bottom vent to about a 1/2 inch and the daisy wheel so that the slide is closed and the wheel holes are open about half way initially with minor adjustments from there. ... .

hope that helps clarify things. .. .

EGGARY

Max,
It is on the grill. I did the 15 minutes sear and then put the plate setter on. It's going to take some time but I hope all works out. Not your way. I know that will work out just fine. It's just that I have my wife to convince about the EGG.

Thanks for all the help. I mean that honestly.

You guys are the EGGSPERTS and I am the student and have lots to learn on the EGG.

Gary

mad max beyond eggdome

i'm sure it will be fine. . . frankly, rib roast is extremely forgiving. . . about the only wat to screw it up is to over cook it!! ....so long as it is now roasting away at 325 - 350 range, and you pull it out at around 130 degrees internal temp, it will be fantastic (remember, if you tent it for about 10 -15 minutes before you slice it climb another 5- 10 degrees - so don't over cook it!!). .. .also, don't add too much wood to your fire ...easiest way to turn your wife off to the egg is to add a bunch of wood to your fire thinking it will add a bunch of flavor when really, all its gonna do is overwhelm things with wood smoke and turn her off. ..let the egg do its thing for the food on its own with just the lump charcoal ....

good luck!!!. .. you'll get there. ..

EGGARY

Everything went well. The SRR was delicious. The only thing I did "wrong" was not putting the SRR on the bone side. I put on end of the SSR on the grill as it was roasting. I got what I wanted, nice and rare. The leftovers might be a a little medium but I bet still good. Thanks again.

Gary