glang58
MemberGot rid of the matchlight.
- Joined
- Oct 11, 2014
- Location
- Anthem, AZ
Traveling to Mexico from Phoenix for Thanksgiving weekend. Want to do a boneless 7lb prime rib for our guests there. Planning to cook on Tuesday and serve on Friday (Wednesday is travel). Need the experts to critique or validate my plan:
Using Green Egg, 250 until 130 internal. Ice bath, then vacuum seal and freeze all on Tuesday. Travel Wednesday and defrost in fridge upon arrival Wednesday evening. Friday, drop in sous vide at 130, allow 3-4 hours to come to temp, remove, pat dry and torch the exterior until pretty.
Sound like this will work or are there other suggestions? I don't have the equipment to cook on-site so that isn't an option.
Using Green Egg, 250 until 130 internal. Ice bath, then vacuum seal and freeze all on Tuesday. Travel Wednesday and defrost in fridge upon arrival Wednesday evening. Friday, drop in sous vide at 130, allow 3-4 hours to come to temp, remove, pat dry and torch the exterior until pretty.
Sound like this will work or are there other suggestions? I don't have the equipment to cook on-site so that isn't an option.