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Prime Rib To Go - Advice please

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  • customtrim
    replied
    I did two for a winery a while back, they got done way early. I wrapped them both in towels stuffed them in the cooler filled with blankets and towels they both held there temps just fine. Bottom line the winery sold the dinners for 55.00 each person everyone raved about the food they had. If I was you I would cook till done sear and all. Double wrapped at least in foil tight wrap in towels and stick in the cooler, enjoy the party and have fun, when everybody raves about the food just say it was nothing and you enjoyed the cook

    Here is my cook https://pitmaster.amazingribs.com/fo...iled-miserably
    Last edited by customtrim; September 2, 2018, 04:52 PM.

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  • grejon04
    replied
    Originally posted by Bumby View Post
    I've taken both approaches. I've taken your initial approach, grejon04, if I really don't trust the set up at the location of the party (it's usually a matter of oven/grill space). If you have a good cooler, you could finish at home and then transport it in the cooler. Here is an article on using your cooler.

    https://amazingribs.com/more-techniq...-and-save-face
    Bumby Thanks, and that is the plan. Use this all the time for my briskets and shoulders, just had some concern that the rib roast would hold up the same as something like a BBQ.

    JGo37 That's a cool idea.

    I wasn't trying to make this into a camber/FTC discussion as much as opinions on whether the final sear would hold up well to the time and foil. The more I think on it, it really does depend on whether my old man's grill can get the heat, and my experience in the past is that even a decent gasser like a Weber often can't get grate temps like I prefer for a good sear - so the plan of record as of right now is to slow cook the roast to 120, then let it sit while the kamado gets up to 550+, sear it real good, then into the foil/cooler she goes. When I get up to the picnic, a quick roll on the gasser will freshen up the heat and remove any extra exterior moisture...I'll report back with the results if I blow it.

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  • JGo37
    replied
    Or - as I keep claiming - if you've got an invertor in your vehicle you can wrap and lay your cook in a tabletop roaster with a warmed towel between the meat and the lid; roaster on low. This Nesco even works on warm with a small 12v utility outlet invertor. The inner pan is removable, so it makes for a better serving situation than a cooler.

    Click image for larger version

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  • Bumby
    replied
    I've taken both approaches. I've taken your initial approach, grejon04, if I really don't trust the set up at the location of the party (it's usually a matter of oven/grill space). If you have a good cooler, you could finish at home and then transport it in the cooler. Here is an article on using your cooler.

    https://amazingribs.com/more-techniq...-and-save-face

    Leave a comment:


  • grejon04
    replied
    Originally posted by JCGrill View Post
    I don't know about the grills you will have access to. If it was my gasser I would just get it to 115 at home and sear it at the final location. But if you are concerned it won't be hot enough, perhaps your plan is better.
    Thanks, I might try it. Only way to learn, I guess

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  • JCGrill
    replied
    I don't know about the grills you will have access to. If it was my gasser I would just get it to 115 at home and sear it at the final location. But if you are concerned it won't be hot enough, perhaps your plan is better.

    Leave a comment:


  • grejon04
    started a topic Prime Rib To Go - Advice please

    Prime Rib To Go - Advice please

    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.

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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