Wayne Yoshida
22/12/2017 · 2 min read · ~10 · 5
Boneless Prime Rib Roast

Boneless Prime Rib Roast

Feed a Crowd with Something SpecialAs the office "grill guy" I am always called upon to cook on the company barbecue. It's a gas grill, but I prefer charcoal and use ceramic cookers (Big Green Egg).So a few weeks ago, it was decided we would have a...

Wayne Yoshida

Wayne Yoshida

Way to go, Lisa Gallagher - great to hear it went well and yummy!

4/1/2018
Lisa Gallagher

Lisa Gallagher

I did it Wayne Yoshida! I seared my prime rib at 450 degs for 15 mins, then turned it down to 350 for about 2.5 hrs or so. I used different spices. I put Au Juis Gravy Mix and a packet of ranch dressing together and patted the roast with it. The bark was delicious. We had rare-medium prime rib depending on what part was cut. So, I must say, it was a success! I needed a boost to do this, so thank you.

4/1/2018
Wayne Yoshida
9/1/2017 · 2 min read · ~100 · 4
It’s a Grill, an Oven, a Smoker – The Big Green Egg

It’s a Grill, an Oven, a Smoker – The Big Green Egg

I was looking for something different to make on my Big Green Egg this past weekend since we had a break in the rain. I randomly found this recipe by Judy Cowan for Simple Stromboli.Stromboli triggered a nice memory from many years ago, when I lived...

Bill Stankiewicz, 🐝 Brand Ambassador

Bill Stankiewicz, 🐝 Brand Ambassador

Wayne try this one recipe too for great Ribs: Prepare ribs by pulling the membrane off the bone side. Start on the small end of the rack and work your thumb under the membrane (or use a butter knife). Once you have enough membrane to get a firm grip…grab it with a paper towel, and in one good pull jerk the membrane off the rack. Prepare BBQ Sticky Ribs Marinade. Place one rack in each of four separate resealable bags with marinade. Be careful the sharp ends of the bones don’t puncture the bags. Seal the bags and place in the refrigerator for 12 hours. At 7 hours turn ribs over; at 12 hours remove ribs from marinade and rinse under cold water; pat dry with paper towels. Rub both sides of ribs with a light coating of yellow mustard. Dust ribs evenly with Rib Rub and set for one hour to let the juices start mixing with seasonings. Set the EGG for indirect cooking (with the convEGGtor) at 250°F/121°C. Place soaked hickory, apple or cherry wood (Dave’s favorite) chips on the charcoal. Place a Drip Pan on the convEGGtor and fill with 2 inches (5 cm) apple juice. Drizzle the ribs with melted hickory bacon grease and place on grate. After 2 hours, remove ribs; they should be a beautiful mahogany color. Cover a sheet pan with aluminum foil. Place ribs on the foil and generously brush ribs with BBQ Sticky Ribs Frosting. Pour 1⁄2 cup (120 ml) apple juice into the bottom of the sheet pan. Next, create a foil tent over the ribs making sure the ribs do not touch the top of the foil. Place pan back in the EGG and cook 1 1⁄2 to 2 hours at 300°F/149°C until the ribs are tender. When you pick ribs up with your tongs, they should bend easily. Re-foil ribs and keep covered with a heavy towel to keep warm until you are ready to caramelize the sauce on your ribs. You do not want the ribs to be sitting out and losing their moisture. While the ribs are resting, raise the temperature of the EGG to 600°F/316°C. You will need a hot grid to caramelize sauce on ribs. Baste rib

23/4/2018
Bill Stankiewicz, 🐝 Brand Ambassador

Bill Stankiewicz, 🐝 Brand Ambassador

GREAT BUZZ WAYNE: We will try this recipe you gave here & thanks for sharing !!! You two a SUPER BEES here on beBee.com !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

23/4/2018

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