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Prime Rib - Suggestions Please
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balliardi
Posts: 72
Hi Guys,
See the bad boy below. Would like some suggestions - this is to be cooked tomorrow. I'm currently thinking about 10-15 mins per side, direct heat, Long rest. Rub with salt, pepper, rosemary, celery salt. Want Medium Rare outcome
2Kgs, 9"x9"x2"
Thoughts?
Comments
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I have been know to sear them 450-500F 1 minute per side per inch of thickness. Shut BGE totally down and cook until internal is where I like, usually 125F. Turning every 2-3 minutes depending on thickness to get even heating.
I actually prefer to use a Himalayan salt block if just cooking a steak or 2.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1005200&catid=1
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Thanks Richard - don't you get major flares from the complete shut down?
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I would go with a reverse sear. Cook it with indirect heat in the 325-350ish range until it gets about 118 or so, remove from the egg and cover loosely with foil. Set the egg up for direct heat and get the egg hot (about 500-600 degrees) and hit it for one minute per side.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Thanks smokey - what's the advantage of doing it that way?
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balliardi said:Thanks smokey - what's the advantage of doing it that way?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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this one was similar in size, it was a thin two bone about 2 inches thick. trex is my method, two med rare end cuts
fukahwee maineyou can lead a fish to water but you can not make him drink it
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