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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
It's all about the Prime Rib today
Monty77
Posts: 667
I have been wanting to do a roast so bad of late, so I visited my butcher friend last night. He pulled this bad boy out for me and I couldn't say no. I am cooking the piece on the left today, 7lb trimmed.
I got it rubbed up with salt and pepper, and cow lick. Let it sit overnight in the fridge. I got the Large preheated to 235* with some cherry and pecan smoke. In the drip pan, I have beef broth, fresh rosemary, onions, and garlic. I put everything on the Egg at 12:45 as I would like it ready for 5 ish. I am also going to make one of my specialties, Garlic Mashed potatoes with a side of brown sugar and butter glazed carrots.
Here is the progress thus far...
Here we are at 110* IT at 3:30 pm EST
Plan is to pull around 120-125*, rest for 15 minutes while I get the egg up to 500-600*. Will sear it on a CI pan with garlic butter. Rest for another 10-15 minutes, slice and serve.
I got it rubbed up with salt and pepper, and cow lick. Let it sit overnight in the fridge. I got the Large preheated to 235* with some cherry and pecan smoke. In the drip pan, I have beef broth, fresh rosemary, onions, and garlic. I put everything on the Egg at 12:45 as I would like it ready for 5 ish. I am also going to make one of my specialties, Garlic Mashed potatoes with a side of brown sugar and butter glazed carrots.
Here is the progress thus far...
Here we are at 110* IT at 3:30 pm EST
Plan is to pull around 120-125*, rest for 15 minutes while I get the egg up to 500-600*. Will sear it on a CI pan with garlic butter. Rest for another 10-15 minutes, slice and serve.
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
https://www.flickr.com/photos/monty77/
Comments
-
looks fantastic. Standing by and waiting for the money shot.
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Do you cut the ribs off of yours before you sear? Reason I ask, I only sear with ribs off....just how I learned. Mostly curious though.Monty77 said:I have been wanting to do a roast so bad of late, so I visited my butcher friend last night. He pulled this bad boy out for me and I couldn't say no. I am cooking the piece on the left today, 7lb trimmed.
I got it rubbed up with salt and pepper, and cow lick. Let it sit overnight in the fridge. I got the Large preheated to 235* with some cherry and pecan smoke. In the drip pan, I have beef broth, fresh rosemary, onions, and garlic. I put everything on the Egg at 12:45 as I would like it ready for 5 ish. I am also going to make one of my specialties, Garlic Mashed potatoes with a side of brown sugar and butter glazed carrots.
Here is the progress thus far...
Here we are at 110* IT at 3:30 pm EST
Plan is to pull around 120-125*, rest for 15 minutes while I get the egg up to 500-600*. Will sear it on a CI pan with garlic butter. Rest for another 10-15 minutes, slice and serve.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Not me, I leave them on and sear. If I were to go that route, I would probably leave the ribs off for the whole cook to give me more crust on all sides of the roast.northGAcock said:Do you cut the ribs off of yours before you sear? Reason I ask, I only sear with ribs off....just how I learned. Mostly curious though.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Well, its unanimous, my family loved the meal and the prime rib was so tender it barely required chewing. Lots of flavour, and the au jus sauce was dynamite!
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
All hail the reverse sear!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looks outstanding, love PR.Highland, MI
L BGE, Primo, and a KJ Jr -
-
Oh my gawd! What a great piece of meat. I must say quite nicely executed. It's a beauty.
-
-
Yes I would!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
Give me the horseradish.........I'll be back when I'm done. Man that is nice.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thanks all, I am looking forward to PR leftovers for lunch today at work. The other staff aren't going to be very happy with me unless I share.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
-
------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Looks FANTASTIC! I have a 6 pound one in the freezer that I want to cook soon. Just need some help eating it since there is only 3 in our family and two of them only eat about 8 - 10 oz between them on meat.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
https://youtu.be/3pR83K23Mgk
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 547 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 315 Health
- 293 Weight Loss Forum