By Chris Girvan-Brown, Urban Griller
The Dwelling Technique allows your Egg to go from searing to a slow roasting temperature very easily, not letting the Egg build up a huge store of heat.
Dwelling: Get a full fuel load burning well. Close the lid with the top and bottom vents open for a few minutes so the Big Green Egg absorbs some heat but does not fully soak the ceramic. Put the food on the grill and within a minute or two close the vents to where you need them for the target temperature you want. Within 15 minutes the temperature in the Big Green Egg will drop. Within 30 minutes, the Big Green Egg will have settled at the target temperature. After a few hours (after the fuel load has burnt down) you may need to open the vents to maintain temperature.
Prep Time: 10 minutes
Idle Time: 1/2 hour
Cook Time: 4 – 5 hours
Serves: 4 – 6
Prime Rib Roast 3-4 bone
Salt and pepper
Start a hot fire in your Big Green Egg (240°C). Remove the ConvEGGtor and set the cooking grill at the height of the lip.
Coat the Prime Rib in Salt and Pepper.
Sear the Prime Rib on both sides.
Shut down (Dwell) the vents top and bottom. I will generally set the vents to where I would for 90°C, so only the slightest bit of air is still feeding the coals.
Now, it’s just a waiting game. Set a temperature probe so you can see the internal temperature of the Prime Rib. The roast is finished when it reaches 63°C, at this point the temperature inside the Big Green Egg will only be 5 or 10 degrees different to the meat, so now you can just leave it till you are ready to serve.
NOTE: Not only is this method a relaxed cook, it is very time forgiving – it can sit in the downward temperature cycle for hours and is perfect every time! The meat in under no tension as it is cut and the inside of the beef and the outside are the same temperature so all of the juices are not lost.