Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

2013 New Years Prime Rib - (Pic Heavy)

DMurfDMurf Posts: 481
I love cooking on my EGG and through many issues this past year I have not cooked as often as I have in the past and I have started to lurk here on the forum more and more. Well as it has been said no pictures it didn't happen.

Here is a before shot of the roast, I know there are not any bones but this is what Sam's Club had to offer and I am glad to have it. The spices are simple Sea Salt, Black Pepper, Garlic Rosemary blend and Olive Oil to make a paste.

Here is the shot of the roast all slathered up with the past waiting on the EGG to come to temp, as a precaution I calibrated my dome and remote thermometers before starting the cook.

Now onto the EGG at 350 with the platesetter legs up and a drip pan underneath. I added three (3) chunks of Hickory for the smoke.

After about three (3) hours the internal temp was at 115 and time to come off the EGG!

Now for a rest while I get the remainder of the meal ready, I covered in foil and let it sit.

While the roast rested I put some 16 count shrimp on the EGG, I just shelled the shrimp no seasonings were needed.

When the Shrimp were done the Prime Rib was ready to be sliced.

Now plated and ready to eat...

This was the first time I have ever cooked Lobster in my life and it was fantastic! The shrimp were declared the best and the Prime Rib, well it was cooked on a EGG with very little done to it so of course it was phenominal with plenty left over for sandwiches.

I hope that everyone has had a safe and rewarding New Years and here is to our continued success in 2013!
BBQ since 2010 - Oh my, what I was missing.


  • Dmurf - great work.  How was the lobster on the egg?  I would like to try that - any best practices!
  • DMurfDMurf Posts: 481
    All the best practices came from this forum today, I cut out the Caprice and then halved down the length. simply tossed in the basket with the shrimp and finished direct on the grill for an additional 5 min. Absolutely the best lobster I have had in years, of course I had drawn butter ready with some lemon juice.
    BBQ since 2010 - Oh my, what I was missing.
  • ;) DMurf....I just gained two lbs. looking at those pictures!!!   I have wanted to do a prime rib, but just never have done one.  By the looks of that, I see one in the very near future!!!
  • All of my favorite foods on one plate !


    Dripping Springs, Texas.
    Just west of Austintatious

  • SkiddymarkerSkiddymarker Posts: 8,347
    Nice cook - almost too many favorites! :bz
    Delta B.C. - Move over coffee, this is job for alcohol!
  • BotchBotch Posts: 6,336
    Prime rib, AND shrimp, AND lobster; I wanna eat at your house!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • AltonAlton Posts: 468
    Great looking Meal!! :D
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    WOW! I'd come over any time for a meal like that. Looks great and the prime rib looks cooked perfectly
    Go Dawgs! - Marietta, GA
Sign In or Register to comment.
Click here for Forum Use Guidelines.