Soak two cedar planks and soak them in water 60 minutes. Pre-heat big green egg to 350. Place cedar planks on big green egg for four minutes when temps tire of egg reaches 350. Flip cedar planks and coat the top of the planks with olive oil. Add two salmon filets on each cedar plank and cook for 20 mins. Start checking salmon for flaking at minute 17. Remove from planks, place in pan then add fresh lemon and melted butter on top of the salmon.
The prime rib eye roast that I used for this was 12-14 lbs.
Bring rib eye roast out to room temperature and season.
Seasoning: salt, pepper, garlic salt – basic is good, you want to taste the meat.
Allow seasoning to sit on the roast for 30-40 mins at room temp.
Pre-heat big green egg to around 250 with a target temp of around 300 degrees F. The most important thing is the internal temperature of the Ribeye roast.
I use the digi q by bbq guru to help control the temperature of the egg which makes things much easier.
Cook Ribey Roast at 250-300 for 2.5-3 hours or until the internal temperature of the roast reaches 125 degrees. As soon as the roast reaches 125 degrees (the internal temp of the meat will continue to rise to 130-135 as you let it rest), remove the roast and wrap it in tin foil, then add a half of a stick of butter and the drippings from the pan.
Allow roast to sit in the tin foil to rest for at least 20-30 mins.
Carve and enjoy!
Start with Boston butt, 10-11 lbs.
6 back of beer
1/2 cup salt
In a pot, bring the water to a boil, continue to stir until salt is disolved.
Add 5 beers
Open one for yourself
Add ice until water is cool
Let it brine for 4-12 hours
Remove Boston butt from brine
Pat dry and apply rub (slap yo mamma seasoning and jockos seasoning).
Heat big green egg to 250 with indirect heat
Open half way to inject with apple cider and melted butter
Pre-heat oven to 350
Remove Boston butt at 150 degree internal temp
Remove at 195 degrees
Heat stove to low
Steam for 10 mins with a bottle of beer
Two while chickens, butterfly or cut in pieces.
Brine: 1/2 cup salt, 1 cup of water, bring to a boil to dissolve the salt. Boil 4 bottles of beer and bring to a boil. Chill brine with ice. Put in chicken. Keep in brine 24 hours.
Cooking: finish over oak until done. Put in pot with a bottle of beer and 1/2 cup butter and let steam over low heat for 10 mins.