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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sunday's cook - drying in the fridge as we speak

Tjcoley
Tjcoley Posts: 3,551
Good friend and coworker sent me a bone in prime rib from Omaha Steaks.  Thawed and drying in the fridge for Sunday's cook.  Can't wait. More pics will follow.

__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA

Comments

  • That's a pretty cut of meat. Please don't skimp on the food pr0n.

    [Northern] Virginia is for [meat] lovers.
  • cookinfun
    cookinfun Posts: 129
    Now...that's sweet...enjoy the cook.
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
  • Chubbs
    Chubbs Posts: 6,929
    What is your plan for seasoning TJ?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • bigphil
    bigphil Posts: 1,390
    @Tjcoley that looks great i just did one last weekend it was good but yours has way better marbling than mine did. it should be awesome cant wait to hear how it turns out 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Egghead_Daron
    Egghead_Daron Posts: 862
    That looks great. Will be looking forward to more pics.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • dweebs0r
    dweebs0r Posts: 539
    Cant wait for the pics.  Plan on doing prime rib soon and I've never cooked one.  Most likely refer to this as a tutorial.  :)  Thanks.
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
  • Tjcoley
    Tjcoley Posts: 3,551
    Chubbs said:
    What is your plan for seasoning TJ?
    Keeping it simple - fresh ground pepper and sea salt.  Going to let the flavor of the meat stand on it's own.  A little bit of hickory smoke.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Tjcoley
    Tjcoley Posts: 3,551
    edited May 2013
    Cooked up beautifully - ended up settling in at 275 indirect for about 2 hours to IT of 110.  Let it rest while Egg heated up to 500, then direct a few minutes a side.  Fantastic meal.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Tjcoley
    Tjcoley Posts: 3,551
    Forget to add pics.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • henapple
    henapple Posts: 16,025
    I've wondered about omaha steaks... Your thoughts.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Tjcoley
    Tjcoley Posts: 3,551
    Regular prices are very expensive.  They have some great sales, especially if you are a return customer who hasn't ordered in a while, or even a regular customer.  This was as good a prime rib as I've had, best one yet, I've had some steaks from them that were good, but not noteworthy.  Overall, if you can get a good price it's a good steak. They make great corporate gifts.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Wchapman74
    Wchapman74 Posts: 52
    That looks awesome.
    My first cook for other people was a 8lb Prime Rib.
    My friends still mention it when I invite them over for dinner or a game.