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Old 01-22-2014, 01:15 AM   #1
Got Wood.
Join Date: 04-18-13
Location: MD
Default Trying to figure out a procedure to hold 135 degree beef for vending

Would like to do a nice steak sandwich. I am considering various cuts, but I have some equipment concerns. I was thinking a cambro with electric heater would be ideal, then I got concerned about the temp range of 150-165, thinking it would overcook.

I know alto shaams can be set right to 135, but they are heavier and a lot more expensive.

My initial plan was to use the cambro with Teres Major roasts, but I am concerned with the higher heat and the small shape of that cut, it will overcook fast. Thoughts?
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