its BGE time

[2thDoc]

i was also thinking about doing some lamb chops. I like me some lamb....

[sc_slim]

Try a butterfly leg of lamb with a basil pesto/garlic marinade. Cook it medium rare.

Costco/Sams have good new zealand lamb priced right.

[Highstrung]

Lamb makes me happy.

[Highstrung]

, but hold the pepper jelly.

[Chuck the Duck Slayer]

What time we eating cause I am HUNGRY RFN.

[Highstrung]

2th, I've got nothing going on in the store today. How about meeting Chuck and I over here, and I'll pick up a whole ribeye.

[Chuck the Duck Slayer]

I'm in North Cola today, and Highstrung has a plan that I agree with.

I'll bring the fixings. Taters, Beans, Apple Pie, and salad.

[2thDoc]

wish i could. cant cook till the weekend, though. this damn JOB thing keeps getting in the way....

[Foie Gras]

Seriously....pork belly.

[SuperSwamp Fox]

Been thinking about it a while how do you grill up a WHOLE RIBEYE??? or whole tenderloin? sounds like it would be delicious.

[Foie Gras]

You may have to finish that ribeye in the oven. Whole tenderloin is no problem. Try to find one that hasn't been peeled and leave all the chain and fat on it. Internal temp of 125 is mid rare. As for that ribeye, make sure you get a first cut. You may have to trim some of the fat or the butcher may do it for you. If you get bone in it will obviously take longer. I have no experience with these Egg grills so I don't know how low and slow they will get but if it will act as more of an oven than a grill then by all means cook it all the way on there. I'd about 20min or so a pound at 350 degrees, but check it often. I'd hate to ruin such a fine cut of meat by over cooking. Hope this helps.

[jwilliams]

Been thinking about it a while how do you grill up a WHOLE RIBEYE??? or whole tenderloin? sounds like it would be delicious.

Is this not prime rib?

[HARV]

about 140 degrees internal,bout 4 hours our so at 225 for medium.Rub a dub dub.

[Foie Gras]

Is this not prime rib?

It is.

I'd listen to Harv. He is, after all, the HEIC(head egger in charge).

[jwilliams]

And I cook mine in the oven fwiw. Olive oil rub down. Garlic powder, tenderizer, Pepper. Sear on 450 for twenty minutes then 225 for hours till middle temp hits 140. Then let sit for 30 minutes. Take drippings and put it a zip lock, turn to one corner and seperate juice/fat, pinch and pour.

[Foie Gras]

And I cook mine in the oven fwiw. Olive oil rub down. Garlic powder, tenderizer, Pepper. Sear on 450 for twenty minutes then 225 for hours till middle temp hits 140. Then let sit for 30 minutes. Take drippings and put it a zip lock, turn to one corner and seperate juice/fat, pinch and pour.

This is good. Put it over some onions, carrots, celery, peppercorns and herbs and your jus will be even better. Remember that allowing you roast to rest, which is essential, also increases internal temp.

[firemedic]

I'd cook him all day or 24 beers worth,whatever comes first.Pecan smoke,stuff'm with shrimp,wild,rice,sage and pecans onion maybe a good hard apple chopped up as well!

The Ribeye and the Brisket sounds great but this has my tastebuds wondering about how good it tastes.

[jwilliams]

This is good. Put it over some onions, carrots, celery, peppercorns and herbs and your jus will be even better. Remember that allowing you roast to rest, which is essential, also increases internal temp.

Sounds good!

[Highstrung]

The ribeyes were about spot on with what they gave you. I enjoy the rare goodness that can come from cooking meat that way, but only about once a year. The tenderloin on a grill I do a little differ. I like to get it hot (somewhere around 600 on the grill), and sear it around. Cut the heat down and let it cook to Rare to med, but it depends on the crowd. It'll still cook a bit when you are in the resting process, and it's hard to eat a overdone piece of loin. There is no fat or flavor in that cut. It's the only cut that I will flavor on the cow.