For tomorrow's tailgate we have about 10 lbs of ribeye roast. Today we are going to slice it very fine on our meat slicer. We also have authentic Philly Amoroso rolls and some whiz.
We've done this tailgate for years and pulled it off just perfectly.
The problem is that we have this little Weber Q with griddle attachment and we end up trying to cook all this meat on this little grill. In 40 degrees and wind this can take forever.
Question: What do you guys think about precooking the sliced ribeye at home and transporting it in an aluminum tin? Then reheating the meat on the little grill (at least it would be already cooked)?
Think we'd lose any flavor or texture? At least this way the majority of our time could be focused on just reheating the meat, onions and rolls.
here's a pic (oh im getting hungry already!)