AZ Barbeque.com
Smokers, Grills, Pitts & More => Big Green Eggs, Kamado's, Bubba Keg, Ceramic Cookers => Topic started by: jim on December 23, 2009, 01:35:11 pm
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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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Sorry, I don't use a Green Egg. But it sure sounds good to me.
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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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I do have a plate setter -- but looking for a 18" pie tin to cover it and save drippings --
thanks -- Dave
jim
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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. :D
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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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what time is dinner?
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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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I'm a Kamado guy, but it sounds good to me.
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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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Oak will certainly get it hot........ no real flavor though......
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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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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
That's what I need for my ash pan in the UDS, so I can expand my coal box an inch and a half...
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Found it at Standard Resturant Supply -- $14.95 but on sale $8.95 Sweet --
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Why Dave, I sense a bit of Davism going on here... whats wrong with the rest of us? :laugh: :laugh:
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Does anyone know what a polder is?
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You looking for this? http://www.amazon.com/Polder-Cooking-Thermometer-Timer-Clock/dp/B00004S4U0
or this?
http://www.ehow.com/facts_5480583_define-polder.html?ref=fuel&utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_art
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i imagine toys was referring to the thermometer. seeing how he said a thing about temp.
so i would look at the link that robin provided......
http://www.amazon.com/Polder-Cooking-Thermometer-Timer-Clock/dp/B00004S4U0
p.s. waiting for pics
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I kind of figured that, just wanted to give options.... you never know.. lol :laugh:
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Yep, I was talking about the Thermo's you can put in the middle of the roast and see outside of the cooker. I don't like to overshoot a roast of this quality.
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Gee, and I thought it meant pot holder. But he's got kids, so I didn't think he needed somewhere to hold his pot. And a BGE would be a bad place, anyway.
8)
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It's not in the glossary, so I guess it has no bearing on BBQ. ::) ::) ::)
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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
Might be late on this one. I would not let it rest so long and cook at 325
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what restaurant supply store?