I've committed to making a prime rib for Monday's Labor Day picnic, and usually reverse sear these. The picnic I'm taking this to is about 40 minutes away, and my crew is notorious for not having any accuracy regarding when we eat.
Further, my kamado grill is not coming with me, and they only have gas grills (think Weber Genesis) available on location - so how would you prep a reverse-seared prime rib under these conditions?
I am thinking that I do the full cook, low-temp to 115, then the sear, on my kamado at home, and then just freshen up the heat on the gas grill 1-2 hours later right before I cut it, but would appreciate any suggestions. I could try slow cooking closer to the target temp, then doing the sear on the gas grills up there, but it always seems like they never get hot enough.
Thanks in advance for any tips or tricks.
Further, my kamado grill is not coming with me, and they only have gas grills (think Weber Genesis) available on location - so how would you prep a reverse-seared prime rib under these conditions?
I am thinking that I do the full cook, low-temp to 115, then the sear, on my kamado at home, and then just freshen up the heat on the gas grill 1-2 hours later right before I cut it, but would appreciate any suggestions. I could try slow cooking closer to the target temp, then doing the sear on the gas grills up there, but it always seems like they never get hot enough.
Thanks in advance for any tips or tricks.
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