Recipes For the Big Green Egg!
Ray’s Herb Butter Prime Rib
"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
- 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
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 1 and 1/2 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
Cherry Pie on the Big Green Egg
"Add more flavor to your cherry pie by baking it in your EGG. Cherry pie is a great treat for Pi Day or any day!"
- Pie crust of your choice premade or from scratch
- 5 cups cherries, pitted (if frozen, bring to room temperature)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Set your EGG for indirect cooking, using the convEGGtor and stabilize at 375°F/191°C.
Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside.
Remove dough from refrigerator and allow to warm slightly until workable. Roll out dough on a floured surface until it is approximately 13 inches in diameter, or large enough to fit into 9-inch glass pie dish. Transfer dough to pie dish; keep overhang for now.
Fill unbaked shell with cherry filling and dot with remaining butter.
Roll out second disc, approximately 13 inches in diameter. May use as is and cover pie, or cut into approximately 1-inch strips to create lattice design. (If not using lattice design, make sure to cut ventilation slices in your top crust).
Using a knife, cut off excess dough overhang to about ½ inch. Fold edges over and use fork or fingers to crimp the edges.
Brush top of pie (not edges) with egg wash. Sprinkle with remaining 1 tablespoon of sugar.
Grill pie until golden brown about 45 minutes.
Cool before serving.
Serve with vanilla ice cream or whipped cream.