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Author Topic: Egg Heads --  (Read 4709 times)
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jim
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« on: December 23, 2009, 01:35:11 pm »

Got a 15lb Prime rib and I have been eyeing the Large Green Egg on my Back porch. Measured the egg and it's 18" on the rack, going to cut the roast in 1/3 and 2/3 this way I'll have both medium's and medium rares. Set the temp at 250 deg and let run 4 hours -- wrap and rest for 45 to 60 minutes. Cut and serve --
Question -- does this sound " Good" for you all that use Green Eggs every time you smoke.
jim




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Weaponeer
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« Reply #1 on: December 23, 2009, 02:15:07 pm »

Sorry, I don't use a Green Egg. But it sure sounds good to me.
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« Reply #2 on: December 23, 2009, 03:15:14 pm »

Jim,  I wold put some sort of pizza stone, plate setter or such between the bottom of the roast.  Other than that, sounds great.

Mine is going to be done on the FEC

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jim
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« Reply #3 on: December 23, 2009, 04:06:09 pm »

I do have a plate setter -- but looking for a 18" pie tin to cover it and save drippings --
thanks -- Dave
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« Reply #4 on: December 23, 2009, 05:11:14 pm »

That's not a pie tin, that's a pizza pan. I'd come over and supervise and taste test, but I think I'll go watch the FEC in action...It's closer, and he's a Dave too.  Cheesy
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« Reply #5 on: December 23, 2009, 05:33:54 pm »

Anything that starts with Prime and ends with Rib sounds great to me. The pizza stone in the middle would be good.
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force
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1Force
« Reply #6 on: December 23, 2009, 05:34:40 pm »

what time is dinner?
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« Reply #7 on: December 23, 2009, 06:34:32 pm »

Jim, this one time i like to use the polder.  i set 125, as i like med rare and don't want to over shoot the roast.

one small chunk of apple wood is good too. 

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« Reply #8 on: December 23, 2009, 09:51:39 pm »

I'm a Kamado guy, but it sounds good to me.
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« Reply #9 on: December 23, 2009, 09:54:08 pm »

Dave, have you ever used oak for rib roast? I'm thinkin' I'm gonna cook mine tomorrow also. I have plenty of apple, but lots of oak, too. Ah, what the heck. I'll use one of each.
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« Reply #10 on: December 23, 2009, 10:29:47 pm »

Oak will certainly get it hot........ no real flavor though......
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« Reply #11 on: December 24, 2009, 08:29:09 am »

Found a 16" I guess it's a deep dish pizza pan that looks like it will works to keep the juice --
Let you know how it comes out -
jim
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azkitch
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« Reply #12 on: December 24, 2009, 09:23:37 am »

Found a 16" I guess it's a deep dish pizza pan that looks like it will works to keep the juice --
Let you know how it comes out -
jim
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« Reply #13 on: December 24, 2009, 09:50:07 am »

Found it at Standard Resturant Supply -- $14.95 but on sale $8.95 Sweet --
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« Reply #14 on: December 24, 2009, 10:13:49 am »

Why Dave, I sense a bit of Davism going on here... whats wrong with the rest of us?  laugh laugh
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