Prime Rib

Unknown

Ok..I need some eggspert help. We are having 15 people for X-Mas and the little woman wants me to do a prime rib on the Egg. I need advice on evrything from what to look for in a cut of meat, to spices and prep, to actual cooking. Pleeeeeeeeeeeeease help!!
The BigCat

WessB

BigCat,
There are 2 threads on this forum right now with basically everything you would need to know...is that not enough???[p]Wess

Mark Backer

WessB,[p]Searching (looking) is hard. Asking for it to be put in one post and listed for you is easier.[p]Does anyone know how many steaks or pork chops one can fit on a mini?[p]LOL

mad max beyond eggdome

BigCat,
once again, here is a link to how i do them. .. for 15 people you'd better get the whole 7 rib roast (or a couple of 3 to 4 ribbers .it should fit on a large) . ..
[ul][li]http://www.biggreenegg.com/archives/2004/messages/158216.htm[/ul]

Unknown

BigCat,
Deja Vu
[ul][li]Prime rib[/ul]

Unknown

mad max beyond eggdome,
Thanks for the help

Unknown

Prime Rib,
Thanks for the help
BigCat

Unknown

WessB,
I apologize for insulting you with my ignorance.
BigCat

Mark Backer

BigCat,[p]I don't think that's what wessb was saying. It's just that for folks who are here long enough, you eventually get to hear the same questions over and over. It's a good idea to do a quick search first, then you could have a baseline for further questions which are sure to come.[p]Good luck and let us know how it turns out...

katman

BigCat,
I've heard some say that you figure roast size by one rib for every three people--but I don't go for that. I think you get a king and a queen cut per rib. Three queens don't sound like much fun so I'd dig deep in the pocket and go for seven ribs.

Bobby-Q

mad max beyond eggdome,
What would you reccomend for 6 people, 2 being big eaters (myself and my larger friend) and 2 being little eaters.[p]I'm also going to have about 5 pounds of shrimp and some crab and will be doing breakfast stuff as well. (trying to avoid going to the Waverly again for X-mas brunch)[p]And while we're on serious questions...[p]can you tell me what the air-speed velocity of an unladden swallow is?

Unknown

Bobby-Q,
whatchoo mean? an african, or a european swallow?

Bobby-Q

monty,
We have a winner.

WessB

BigCat,
Didn`t mean it quite like that, Mark said it very well...Sorry[p]Wess

RhumAndJerk

Mark Backer,
If the poster really is BigCat, then he has been around the forum for a long time and probably just looking quickly for the best answer.[p]Hope this helps,
RhumAndJerk

mad max beyond eggdome

Bobby-Q,
i always figure 1 bone for 2 people. ..heck, if you do have any left over, it makes for mean 'hash' the next morning. . .[p]

Mark Backer

RhumAndJerk,[p]which is the other possibility. No one (including me) wants to look this stuff up. For example, I had a T-rex question last night. But rather than look it up (knowing full well the answer was probably in the archives), I sent an email to the man himself at the house of faulkner, and asked. That way, only he is sure that I'm a dumbarse. You guys just think it...[p]

WessB

<p />Mark Backer,
Sorry for such a big file......Here`s one from my website[p]Wess
[ul][li]WessB`s[/ul]

Mark Backer

WessB,[p]Durn!! Them looks good. I cannot wait until my firebox and grate get here. Then it's magic ribeye city. [p]By the way, did you season yours with some mid-range temp cooks, or did you immediately fire up and hit the 800 mark? I don't want any trouble after all...

WessB

Mark Backer,
It`s documented on my website, and those were BIG steaks. I also have a cook showing filet`s on the mini....All in the cooks section..[p]Wess
[ul][li]WessB`s[/ul]

BobinFla

Mark Backer,
I cooked a couple of chickies on my Mini before I went T-Rex.[p]The higher temps for Squiddlies cost me a gasket

Unknown

BigCat, there are many ways to do prime rib and have good results, there is no ' right ' way or the ' only way '. the secret to rib roasts is to get them done evenly through out the entire piece except ends and for the outside crust.[p]when doing catering jobs that require rare, med rare and med this is what we do. [p]bone on whole roasts with the cap from 18lbs to 22lbs, rubed with salt, pepper and garlic granules, cooker at 225*, it will take about six to seven hours. off each roast you should get med rare off the ends with the rare being the middle cuts. with a remote probe in the centre of the roast remove it at about 120* and tent with foil before cutting. you can also finish the slices in au jus to a higher temp if needed.[p]this is just another way of doing it[p]reg [p]

Unknown

mad max beyond eggdome,
FYI i found a butcher in Springfield Va carry PR for $14.00 per pound (choice quality). Is it a good price?
Prime meat on the net is about $15.00 per pound with shipping.
I am planning abig one this X-mas, may be 12 to 15 pounds, any advise is appreciated..[p]My wife found 2 big boxes of beanies and willing to let them go to Iraq's children.

Unknown

RhumAndJerk,
Yes it is me RJ but I have an excuse. I am still hungover from celebrating the Red Sox World Campionship. I know it is a poor excuse but its the best I can do.LOL[p]And I apologize to Wess...he was right on target.

mad max beyond eggdome

EnjoyBBQ,
thats fantastic about the beanie babies, good for you guys. .. and you know where to send them??[p]for choice, you can probably do better at price club, etc. . .even at safeway, they are running deals for their reserve angus (which i think is equivalent to choice) for less than 10 bucks a pound with your safeway card. . .and i got lucky at union meats when they had that sale. . i guess, as you get close to next week, call around and go for the best deal. .. [p]for cooking, you've seen how i do it. ..but if you read the posts for the last few days, you also see how others do their's. . .i know they are good as well, but in this case i will continue to go with what has continually worked for me. .. .[p]max