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Message
re: Temp rise while resting steaks
Posted on 7/27/21 at 9:49 pm to BigDropper
Posted on 7/27/21 at 9:49 pm to BigDropper
quote:
This is the perfect job for a CVap or Alto-Shaam.
Yep, my chef friend told me how bad arse those types of ovens are.
OP it’s going to be hard to bbq 500 steaks and hold them at temp for all at once. Like others said usually 5-10 deg temp rise but with that many in a cooler it’s going to cook more and I don’t think you will be able to gauge it IMO.
Ask those bosses that know everything what to do and if it sucks blame them
If I were trying that many I would definitely go the SV route. Cook the day before and leave in the vac bag. Cooking day take them out, pat dry, onto a scorching hot grill to brown and heat up some. Wash rinse repeat.
Good luck
This post was edited on 7/27/21 at 9:54 pm
0
Posted on 7/30/21 at 5:14 pm to DIGGY
quote:
Actual cooking 500 1.5” ribeyes on 4 pits so that’s why was asking bout 80-100 per cooler.
Just saw a post with a picture of the steaks which I assume is your post. 500 steaks in 2 hours pulled at 110 which held to 135. They looked good.
Posted on 7/30/21 at 5:18 pm to Gris Gris
quote:
Just saw a post with a picture of the steaks which I assume is your post.
Posted on 7/31/21 at 7:51 am to Gris Gris
quote:
Just saw a post with a picture of the steaks which I assume is your post. 500 steaks in 2 hours pulled at 110 which held to 135. They looked good.
I saw that yesterday too, I was like this has to be him
Looks like it was a success? No wrap and stacked?
Posted on 7/31/21 at 7:41 pm to NOLAGT
quote:
NOLAGT
I met one of your neighbors. She is dating my Godchild.
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