View Single Post
Old 01-02-2018, 01:42 PM   #1
longwayfromhome
Full Fledged Farker

 
Join Date: 09-05-13
Location: Auckland, NZ
Default Long hold of beef ribs in CVAP - what is safe and quality-preserving?

Hi there

Have CVAP (new to this equipment and its performance boundaries). Wanting to hold beef (short) ribs 24 hours - is this reasonable (in set of 4 ribs)?

We do a cook on Wednesday with 5pm finish - the pork ribs are for specials that same night, have no intention of a long hold on them - but if we do beef ribs at the same time, can we hold in a CVAP until service the next evening (Thu) - obviously concerned with safety and product quality?

If not, I guess a reheated beef rib would be OK , but never tried it with scaled-up quantities.

TIA.
__________________
Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude.
... but for all that, I left my heart along the Chief Joseph Scenic Byway ...
longwayfromhome is offline   Reply With Quote