The BBQ BRETHREN FORUMS. - View Single Post - Trying to figure out a procedure to hold 135 degree beef for vending

Fooskey · 01-22-2014, 01:15 AM

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?

01-22-2014, 01:15 AM	#1
Fooskey Got Wood. Join Date: 04-18-13 Location: MD	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?