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

Prime Rib getting Happy

Phatchris
Phatchris Posts: 1,726
in EggHead Forum
Dry brining this bad boy for Christmas, ordered a 7-8lb dry aged, and for some reason ended up with a 10.5lb $250 roast... Guess I need to recruit some friends... =)
· Share on FacebookShare on Twitter

Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited December 2015
    $25 a pound! Ouch

    looks good though. Keep us posted
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • Phatchris
    Phatchris Posts: 1,726
    Yeah $23.99... Ouch is right, I was thinking $20 and also 7-8 lbs like I ordered... More is always better... Right :D
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Too bad you're so far away, I'd gladly help you out!
    · Share on FacebookShare on Twitter
  • Phatchris
    Phatchris Posts: 1,726
    I hear ya 10.5 lbs for 5-7 people depending on work schedules..... @Darby_Crenshaw do you use any smoke? Or just lump?
    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    I use minor smoke. Oak usually

    this year a little apple wood (from i tree i got my mom for mother's day when i was about 18 or so. She passed in 2013)
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • Phatchris
    Phatchris Posts: 1,726
    ^thats a great tribute... Thinking a chunk of oak and maybe cherry for color.
    · Share on FacebookShare on Twitter
  • WAHOO_EGGER_CVILLE
    WAHOO_EGGER_CVILLE Posts: 293
    Please post pics of the cook, and the method! I can not wait to see the results of this bad boy!  Merry Christmas!!
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    Very nice! $25/lb is the top end of what I see for aged prime.

    I changed up my Christmas beef plan when I went to Costco and saw prime strip loin for $8.50/lb plus $25 rebate. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited December 2015
    How long was it aged?
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

    · Share on FacebookShare on Twitter
  • Phatchris
    Phatchris Posts: 1,726
    I'm assuming 28 days, my wife picked it up and was kinda pissed about the extra 3,5lbs, but with the craziness of holiday shopping decided to just suck it up and not have them cut it and tie it again. It's a Whole Foods...  Looking back now I could if ordered from Lafrieda or SRF....
    · Share on FacebookShare on Twitter
  • Tinyfish
    Tinyfish Posts: 1,755
    I hear you.

    My Christmas order is always the same a five bone dry aged roast. They are usually 13lbs this year its over 16lbs. The butcher said don't worry you'll want left overs,  the roast is aged for 60 days.

    I did what any good husband would do. I ripped the price tag off and brought that bad boy roast home.
    · Share on FacebookShare on Twitter
  • MelSharples
    MelSharples Posts: 260
    What does dry brining do that has not already been accomplished by the dry aging? Other than imparting salt...
    LBGE 2015 - Atlanta
    · Share on FacebookShare on Twitter
  • Phatchris
    Phatchris Posts: 1,726
    Just loosely following this guide

    http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html
    · Share on FacebookShare on Twitter

Categories