Gonna cambro a prime rib

Mosca

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#1

Gonna cambro a prime rib

July 17, 2016, 01:28 PM

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?

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Mosca

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Joined: Oct 2014

Posts: 10774

Location: NEPA

Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
#2

July 17, 2016, 01:36 PM

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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Jerod Broussard

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#3

July 17, 2016, 01:41 PM

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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RonB

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#4

July 17, 2016, 03:05 PM

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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Mosca

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#5

July 17, 2016, 06:21 PM

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

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#6

July 17, 2016, 06:22 PM

Pics??
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#6.1

Mosca commented

July 17, 2016, 07:14 PM

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