Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Herb Butter Prime Rib
Dr. BBQ
Beef & Lamb
Roast
This is a big-time crowd pleaser! It pairs just as well with a beer as it does with a big red wine. Serve it in thick slabs or slice it thin for sandwiches. You can cook any size roast to fit the size of your crowd as long as you use an instant read thermometer and you take it out when it reaches an internal temp of 125°. Only the time will vary and don’t forget to rest it for 15 minutes no matter the size. As for the herbs, use what you like or have around. These are just my favorites. Add some extra garlic if you wish and a little cayenne to the mix if you like it spicy – Ray Lampe, Dr. BBQ
Ingredients
- 5 pound boneless ribeye roast
- Kosher salt
- Black pepper, coarse ground
- 2 sticks of butter, at room temperature
- 4 cloves garlic, crushed
- ¼ cup chopped fresh thyme leaves
- ¼ cup chopped fresh tarragon leaves
- ¼ cup chopped fresh parsley
- Au Jus and Horseradish Sauce for serving
blank
convEGGtor
Directions
- Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C
- Season the roast liberally with the salt and pepper
- In a medium bowl, mix together the butter, garlic, and herbs
- Spread the herb butter evenly all over the roast
- Place roast on the cooking grid
- Cook it until it reaches an internal temperature of 125°F/52°C in the center for medium rare
- This will take about 1½ to 2 hours
- Remove to a platter and tent loosely with foil
- Let rest for 15 minutes
- Slice thick for prime rib type slabs or thin for a roast beef presentation
- Makes 6-8 servings
Recipes
Rolled Picanha with Smoked Bacon, Caramelised Plantain & Melted Cheese
Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
Peri Peri Chicken Wings
Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
Cochinita Pibil Tacos
Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...