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Gonna cambro a prime rib

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    Gonna cambro a prime rib

    Mostly because it just hit 120* and I'm not serving it for another hour and a half. I don't see any problem with this, does anyone else?

    #2
    Here's a better question: Should I sear it and then hold it, or hold it until guests arrive and then sear it?

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      #3
      DO NOT sear right now.....that sucker will shoot up the temp aka carryover cooking.

      Read me while you wait to sear

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        #4
        I'm with Jerod on this. Not only will you get greater carryover if you sear before, but the bark will soften while resting.

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          #5
          That's what I thought too, I held it and then seared.

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            #6
            Pics??

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            • Mosca
              Mosca commented
              Editing a comment
              I started a new topic with lots of them!

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