Hi folks - I'll be cooking up some eats 1 and 2 days in advance of the gatherings. Logistics and available time require me to cook Monday for both a Christmas Eve meal (1 day in advance) and Christmas afternoon (2 days). The meats are top round, salmon, and ham.
I am not sure how to play this. I could chill the food and reheat before the journey (about an hour)...or try to keep it warm for 1 and 2 days? Not sure if that's realistic (doubt it!)....I do not have a cambro, just a few decent coolers. Anyone out there with some experience or ideas? Thanks in advance (speaking of)
It is my belief that you would be safest to cook on Monday and then quickly ice bath the foods to below 40F for refrigerated storage until reheating for serving.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Comment