Congrats to Derek Own on catching and releasing this bass on Cross Lake in Shreveport. The size was verified by the Cross Lake Patrol.
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!
Downtown Shreveport @ Night From Cross Lake
At 8:30pm on March 26th 2013 a car rear ended a van on the i220 bridge in Shreveport Louisiana over Cross Lake. Both Cars burst in flames and fire crews rushed to the scene to put out the blaze. Cross Lake serves as the water supply for the city of Shreveport. Fortunately when the bridge was built precautionary measures were taken for circumstances like this to divert any potential hazardous material from a spill on the bridge into a separate connecting holding pond adjacent to the bridge. Initial reports were that the driver of the van was taken to Christus Shumpert with neck pain. Updates will come as we get them…