We'll be transporting s fully cooked and seared prime rib to our daughter's home for Christmas dinner. I'll transfer it from the grill to a room-temperature covered metal roasting pan for about a 30-minute trip. Outside temps will be in the 20s-30s for a short walk from the car to the house.
Should I do anything other than place the meat on the rack inside the covered pan? I'm thinking wrapping or otherwise covering it would be overkill. But if you think I'm wrong, I'd appreciate any advice!
It'll stay plenty warm in a short walk to a car and a 30 min car ride (presuming the smell inside the car doesn't make you want to pull over a dive in). You can always flash it in a super hot oven or even drizzle some hot oil on the outside when you get there if you want to warm up the outside or re-set the crust.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Sear it at your daughter’s house.
I SV mine, place in cooler wrapped in towels and sear it at my sister’s house. 45min drive and it also sits in the cooler for another 1-2hrs before searing. Perfect every time.
Murdy I have found going @137 for about 8hrs gives it a perfect med rare end to end. Also, when I sear I use a Grill Gun Torch. This way it doesn't affect the roast at all. Just makes it look pretty.
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