Ok, so I may be a little late on this one, but I had an interview to prep for last week and I never got around to posting this.
Also, technically it was Canada Day +1 but it was still the long weekend Monday so it still counts in my opinion 
This was my second attempt at doing a Prime Rib roast on the Big Green Egg and my first time trying Alaskan King Crab legs.
My bad with the prime rib was that I did the marinade in the morning (only because I stayed up too late the night before and didn’t feel like it) so it could have been stronger, but the flavours were awesome.
I don’t have an exact recipe, because I didn’t measure, BUT, what I used was:
- 2 cloves of minced garlic
- grainy dijon mustard
- smooth dijon mustard
- worchestershire sauce
- olive oil
- cracked pepper
About what I did was add a bunch of grainy mustard to the bowl with the garlic, then added a couple dashes of worchesershire, then some smooth dijon and a bit of olive oil to make it bind and stick better. Not too much oil or it will be runny and wont stick to the meat.
After I put it all on the meat I gave it a good dose of fresh cracked pepper
So then it went onto the Big Green Egg at with the plate setter on, feet up, directly on the grill at about 550F for about 10-15 minutes, to give it a bit of an indirect sear.
These are the pics at the end of that time.
At this point I shut the Egg down and let the temp drop to about 350-375 where it sat for the next couple hours of cooking.
While we were waiting I tossed some gourmet sausages on my buddy Darcy picked up. One was an Argentinian sausage, the other was a Greek Lamb sausage.
When the roast hit 130F in temp I took it off to rest…
While it was resting I cooked up the Alaskan King Crab legs… indirect at about 400F
We ate those with some melted garlic butter and then it was Prime Rib time!
Dinner was amazing! We had some homemade horse radish to go with it and some salads and stuff, but I forgot to get a plated pic…. oops! Oh well. Was better than my first attempt by a mile (1.6km for those of you on Metric) and I’ll definitely make this again!!!
Happy Egging!!!
Brian
ill take mine rare please! that crust looks great!
Yeah I would have liked it a little rarer myself… but since it was on the Big Green Egg, even the more well done parts were still juicy. Next time I will probably pull it off around 125F internal.
keeps stuff so moist. i was sadly looking around the table last week at 6 tenderloins that barely had a twinge if pink in them… yet people still saying the juiciest steaks ever
love that egg
Yeah, I’ve done the same thing. But my last steaks were the best I’ve ever made. Getting a Thermapen has REALLY helped my cooking. I now cook to temp rather than time. Also I seared the steaks first, then put the platesetter on and finished them indirectly at 400. I took my inspiration from watching chefs do that on the oven, sear in cast iron, then finish in the oven. I still think the best steaks would be using an immersion circulator to get them to 125F and then sear them for 2 minutes at 800 or so
I had bison like that at a restaurant here in Winnipeg and it was the best I’ve ever had!!!
i need a good thermometer. steaks… i do the sear one minute each side at 800ish, lid closed, then shut it right down. about 1 more minute for a mid-rare.good stuff!