First, get a nice cut of Beef Ribeye Roast (Prime Rib). Depending on how many people you are serving will dictate the size, but as a good rule of thumb, one beef rib on the beef ribeye will feed 2 people (so if you are having 8 people for dinner, get a 4 rib beef ribeye roast which should weigh 7 - 9 pounds).
1. Rinse the ribeye with water and pat dry.
2. Place the ribey on a cookie sheet. Generously apply the Worchester Sauce all over the ribeye, applying it evenly with your hands.
3. Mix all of the spice ingredients in a bowl to create the rub.
4. Generously apply the rub all over the ribey with your hands. The worchester sauce will ensure the rub sticks to the meat as well as adding wonderful flavor.
5. Wrap the ribeye and place in the refrigerator overnight.
Here is a video about how to cook wild boar on your Big Green Egg from Casual Patio, Pools, Spas & More.
After you watch this, here is another teaser for that swine.
Boar Tacos: Our Texas roots cannot resist the call of the taco, so you can bet that if it's made of meat we're ready to stuff it in a tortilla. Carnitas are a delectable Hispanic staple and switching out traditional pork for wild boar is a simple substitution with a lot of flavorful results. The fat from the wild boar (and fat is very important here, so don't trim it off!) is much richer than that of any regular grocery-bought swine. We challenge you to not eat at least five of these. (from wideopenspaces.com)
My wife bought me a Big Green Egg for Christmas. This was my first adventure of using it. I love to cook, BBQ, bake, etc. I have to say - these were some of the best steaks I ever made. I used to think I made good steaks on my gas grill and even my charcoal grill - they weren't even in the same ballpark as what was done on The Big Green egg.
Temperature control in your Big Green Egg is easy - AND essential.
Exact temperatures are adjusted using the Big Green Egg's patented air flow controls. Take total control over temperature and maintain the accuracy within a few degrees! The Made in USA precision temperature gauge provides accuracy to 750° F / 400° C.
One new owner asked: "I can't keep the temperature low?" They went on to detail, "I wanted smoke the trout we just caught. I tried to dial back the heat to 200-225 but kept raising to 300-325. Shut all vents and it went out. What am I doing wrong? How can I keep the heat low for long periods of time?"
We are all animal lovers - and one of the best animals to love is grilled beef!
Picking the perfect steak can be easy as getting to know your local butcher. To choose the best steak for your money, you'll need to know the different types of cut and the grades of beef available.
There are several different cuts of steak, including tenderloin, New York strip, T-bone, rib eye and porterhouse ... as well as different grades. Prime is at the top, Choice is what is most commonly found at your local grocery store and Select is the lowest grade. Ask your butcher to cut the steaks 1¼ inches thick. The beef should be dark pink in color — not dark red or gray. For the best flavor you want the meat to have a fair amount of marbling (thin strands of fat) ... the more marbling, the more flavor!
Here are the different cuts of beef provided by the NCBA (National Cattlemen's Beef Association).