Quote:
Originally Posted by aschen
Yikes that is still like 2k in meat even at that fantastic price. Ive been meaning to try a rib roast on my green egg soon.
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Try the reverse sear on the BGE. Google it and the BGE forums will take you where you need to go.
I did one a while back for the family and I have never ever seen my mom eat that much in one sitting.
It was a little more done than I personally like but when I was growing up I never knew that meat could be any other colour than grey. My parents are in their 80's and always cooked to well done or charcoal...
I have another one that I bought for a family event that was postponed so into the freezer it went. Need to get that cooked. I don't like to freeze such a good chunk of cow but it needed to happen.
Edit: Here is one link I used when shopping for a technique.
http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html