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    Tomorrow is the Prime Rib after party starring Superior Angus Choice!

    Posts: 1,813
    in EggHead Forum
    Got this monster at Restaurant depot, gonna save some for NYE at a friends, the rest is going on the egg for my Christmas after party on friday.
    I did carve myself a little treat for tonight though.

    Nothing but S&P, and a little granulated garlic, keepin it simple. Trimmed the fat layer to 1/4", then I peeled that back and spiced , then folded back over and tied. I am proud of my tie job!
    Going on 250-275F until rare internal, then removing, cranking egg to 500-600F to sear and bring up to med rare.
    Back tomorrow with the money shots, wish me luck.
    imageimageimageimageimageimageimage
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 43
      I like the actual tape measure for size! Looks like a great time, enjoy.
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    • Posts: 18,459
      The tape measure, combining work with pleasure. Good job on the tie. Looks like you got some good eats coming up.
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    • Posts: 28,920
      Wishing you good luck and standing by for the finale my friend.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,813
      Well, I have to say, this thing was spectacular if I do say so myself. The Angus beef really is wonderful.
      I cooked at a steady 250F raised direct until 115F, then pulled and covered in foil.
       Then removed indirect stone, cranked egg up to 550F, and seared the fat on the outside nice and crisp! The very center never exceeded 127F, everyone who loves rare, got it, I like the end , plated pic is my end cut, garlic mashed potatoes, green beans blanched, and then sauteed with bacon bits, bacon fat and brisket beef fat,I call them double fat green beans.
      imageimageimageimageimage
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 18,459
      Nice cook Anton
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    • Posts: 1,750
      Good job.
      Dave - Austin, TX
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    • Posts: 28,920
      Perfection personified my friend. Please, allow me:

      image

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,813
      @theyolksonyou , @Terrebandit , @SGH , thank all you brothers, SGH  I really appreciate the seal,I worked hard on this one, particularly the research, the execution went super smooth since I had a clear plan.
      :)>-
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 3,827
      Oh man, anton that looks perfect ... thanks for the pics and the documentation.  This thread is already bookmarked for future reference.

      Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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    • Posts: 2,466
      edited December 2014
      anton said:

      ...I cooked at a steady 250F raised direct until 115F, then pulled and covered in foil.
       Then removed indirect stone, cranked egg up to 550F, and seared the fat on the outside nice and crisp! The very center never exceeded 127F, everyone who loves rare, got it, ....
       
      Making one in a couple days.  Wanted to check if this is a typo...
      Did you cook it raised indirect and then sear it direct?

      Oh, and how long did it take?

      Looks great, thanks!

      LBGE/Maryland
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    • Posts: 1,813
      @KiterTodd, that IS a typo, it was raised indirect for sure, then seared raised direct, (I remove stone with heavy welding gloves) Total cook time was surprisingly short for my approx weight of roast 9 lb =/- it took 3hrs plus searing time. Sorry about typo.

      @Jeepster47, thank you for the compliments as well, this recipe from all that I read not only turns out a perfect moist product, but it produces that picture perfect meat , red throughout , without any brown overcooked areas. The plated piece is actually the end, my favorite, it was med well for sure, but I loved the crusty end.
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 8,173
       image
      Flint, Michigan
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    • Posts: 9,136
      Great damn job! Looks awesome!!
      Just a hack that makes some $hitty BBQ....
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    • Posts: 6,919
      I have been waiting for your post...Congrats you killed it..I am doing mine today, little different...I am going to cook right through without a sear..350 dome till 120 IT then rest for 20 min.. Mine is also a little smaller than yours ( didn't like typing that )  ;)... Once again great post and cook, have a great Sunday..
      Greensboro North Carolina
      When in doubt Accelerate....
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    • Posts: 1,843
      image
      Dunedin, FL
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    • Posts: 1,813
      @Fred19Flintstone, @cazzy, @yzzi, Thank you very much,these gifs are hilarious it means a lot coming from you guys.
      @johnmitchell, thank you too brother, best of luck on your cook today as well, you got this !
      your method is solid , tried and true as well, read a lot about it, enjoy that meal, I will be watching for your finale.
      :-bd
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 23,161
      Awesome looking cook right there. You just ruined everyone who ate it on restaurant prime rib for the rest of their lives.
      Keepin' It Weird in The ATX FBTX
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    • Posts: 1,813
      edited December 2014
      The Cen-Tex Smoker , thank you sir, , I recently ate a really good prime rib dinner at my company Christmas party, but after mine, I am afraid I am ruined as well!!
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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