Prairie Smoke
Knows what a fatty is.
I managed to finish a catering job this weekend with about 60 lbs of boneless prime rib left over. It was cooked to 125 internal, a nice pink throughout. Very nice meat.
Right after supper the leftover roasts were put in a blast chiller to cool quickly.
I have vaccum sealed the leftovers (4-6 lb roasts) and found homes for it all.
BUT, what instructions can I give people to reheat? Obviously slow is better, most people won't want to overcook it or take it past the medium state.
I just don't know what temp to tell them or how long it will take.
Advice?
Thanks
Right after supper the leftover roasts were put in a blast chiller to cool quickly.
I have vaccum sealed the leftovers (4-6 lb roasts) and found homes for it all.
BUT, what instructions can I give people to reheat? Obviously slow is better, most people won't want to overcook it or take it past the medium state.
I just don't know what temp to tell them or how long it will take.
Advice?
Thanks
