It’s Big Green Egg Time!

In my first blog post (click here), I hinted that this blog would involve food. In this post, we’ll get to know the Big Green Egg a little better. But first, let me introduce you to my husband, Travis (aka BBQ Ninja). He does all of the grilling around here, and together, we come up with the menu.

What is this Big Green Egg that I speak of? Disclaimer: once you’ve cooked with the Big Green Egg, you’ll fall in love. It will literally replace your stove! Okay, so the Big Green Egg is a grill, oven, and smoker all in one. It is based on the traditional Japanese Kamado style cooker. The Big Green Egg is ceramic and offers egg-septional temperature control. You can make everything from high heat, perfectly seared steaks, to low and slow smoked pulled pork. You can even grill in the rain or snow.

One of the best things about the Big Green Egg is the accessories and replacement parts program. It is easy to buy a replacement part it you need it. Need a new grate? No problem. Somehow managed to shatter the lid? No hassle. There is also a complete line of BBQ accessories to choose from.

Now that you have the scoop on the Big Green Egg, let me share what was on tonight’s menu.

Prime Rib Roast (Serving Size: 4)


  • 1 (3 lb.) bone-in rib roast
  • 2 tablespoons of Dizzy Pig Red Eye Express seasoning
  • 2 tablespoons of Dizzy Pig Raising the Steak seasoning
  • 1-2 teaspoon(s) kosher salt

These are the prepping and cooking steps we used:

  1. Set up your grill for indirect heat and preheat it to 400°f.
  2. Coat the rib roast with the kosher salt and let sit for 10 minutes.
  3. Take the 2 Dizzy Pig seasonings from above, mix together in a seasoning shaker, and shake evenly over the top and bottom of the rib roast.
  4. Let the rib roast sit for 10 minutes to allow the seasoning and kosher salt to blend and absorb into the rib roast.
  5. Place the rib roast in the grill, close the lid, and let it cook until internal temperature reaches 120°f.
  6. Remove and sear until you have a nice little crust.
  7. Let rest for 20 minutes and then serve.

You can pair this rib roast with a baked potato and your favorite salad.

Bon Appétit!

Cover Photo: Big Green Egg Canada (

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