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Yes – I am a looooong time member of the Egg forum (long before the split – there I am YetiBob). LOVE the Big Green Egg, I have had mine for just about 15 years now, still going strong.
CDN, it took a lot of experimenting to get the ABSOLUTE perfect Prime Rib Roast method down. It started by using the hot tub set to 104 degrees with steaks in plastic bags before putting them on the egg. It was there I realized Rib Roast hates high heat. The after MUCH research I found out that the BEAST restaurants in the world cook prime rib in a 135 degree
oven for 24 hours (not possible in a home oven).So I set my Big Green Egg or my Superior Vertical Smoker up with the BBQ guru (it is simply a BBQ pit monitor that runs a fan as needed to maintain a set temp) and cook at 200 degrees over lump charcoal mixed with Apple or Cherry wood chips until the roast hits 121 degrees. I then pull it and cover it and rest it for 30 minutes. It is DONE – DO NOT SEAR.
Because of the small amount of smoke from the wood chips and the charcoal cooking the outside has a WONDERFUL mahogany color but it is wonderfully rare/medium rare throughout.
The only better one I ever had was at a place that uses a Sous Vide machine on the roast.
As for my steaks, it is the opposite, I get my Big Green Egg BLAZING – NUCLEAR HOT! I go to over 750 degrees to 800. My 1 1/2″ Ribeyes go 90 seconds, flip another 90 seconds then I shut all vents down and let the egg cool for 4 min with the steaks on and pull them. Perfect every time. This is not as 100% fool proof as the prime rib method but pretty darn reliable.
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