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Beef Suggestions

FiremanMikeD
FiremanMikeD Posts: 17
in EggHead Forum
Am in charge of dinner for my parent's 40th anniversary. Problem is, the party is at thier place and they don't have much to work with in the grill arena. (Ok, they also dont hvae a BGE, so cooking at my place and bringing it over is a no brainer)

Was considering either a beef tenderloin or prime rib on the LBGE. I was thinking a nice slow reverse sear, then FTC for the 20 minute ride to their house. (maybe finish in a hot oven if needed). I am really looking to see what you guys think, or if there is a better suggestion for a cook (or even a different protien for that matter if you feel I should try). How long can I actually pull off a FTC on one of these cuts of beef?

Feeding 10. 

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Comments

  • stemc33
    stemc33 Posts: 3,567
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Foghorn
    Foghorn Posts: 10,250
    I have FTC'd prime rib and tenderloin for a couple of hours. If you are going to do that I'd recommend that you just roast it and not sear it at the end per se to minimize that temperature rise after you take it off. Rather than frankly searing it I just let the temp rise a little toward the end to about 350. The crust that results is perfect for my crew. It doesn't turn the rub to charcoal and they seem to like it better. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited August 2015
    I think that would work fine for a 20 minute ride.  I would just recommend giving it a little time to rest before you FTC to avoid overshooting, or pull it early to compensate.  This is especially true with a reverse sear since you are finishing with high heat.  

    As you mentioned, another option might be just doing the slower roast portion on the egg and then finishing it on site with a hot oven or grill.  If it is like my family though there will be 3 casseroles in the oven when you get there :).  If there is a gas grill I think that is a fine option just to put a quick crust on it.  You could also use this event as an excuse to buy one of these:

    http://www.bookeranddax.com/searzall/

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Richard Fl
    Richard Fl Posts: 8,297
    Crown Roast of Pork is my favorite for special occasions.  Happy 40th to the family.

    http://site.outdora.com/blog/crown-roast-big-green-egg-richard-fl-1431.html
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    no need to FTC prime rib.  it needs to rest anyway, and if you foil it it will continue cooking, especially if you jam it with heat at the end.

    if you dry the thing in the fridge a few days, you can skip the sear at the end, you get as good (or better, in my opinion) simply slow roasting it. 

    reverse searing is an easy way to cook a thick steak on a grill that takes a while to cool down: you sear at the end instead of the beginning, because it would be a P.I.T.A. to have high heat then dial down to roast.

    but for a roast itself, you want calm even heat.  sure, sear at the beginning if you really want to, but the majority of the cook should be steady.  heat at the end will just drive heat into a fully cooked roast.

    easiest, simplest, classic way is to toss a rib roast in a hot oven and immediately dial down to slow roast temps.  hard to slam on the brakes in a BGE though.  if you dry the roast first though (also a classic trick), the surface will brown beautifully without the high heat sear, allowing you to cruise at 225-250 until done, then put it on a platter, and transport  (again, no foil, no need for a cooler)
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  • Ladeback69
    Ladeback69 Posts: 4,484
    edited August 2015
    My father in law does a prime rib every year after Christmas in the oven and it always comes out great, but like @Foghorn said don't sear it.  You could cook it at 250 275 on the egg to about 110 to 115, wrap, transport and if it isn't at the temp you want out it in the oven at 350 for a few minutes.  Here is the one from this last Christmas.  It tasted great and I love chewing on the rib bones,
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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