Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First post and question (turkey breast and Prime Rib for xmas)

Hello All, greetings from south of the border. I’m a proud owner of a x-large and small BGE. I got them in Octuber but Ive been lurking the forum for much longer. I thank you all for all your great advise and stories! I’m enjoying every cook, the great ones and the bad ones. So far: Steaks, Ribs, Pizza, and Chicken. Hopefully this vacation I’ll have the time to do a brisquet and a pork butt. Of course, must of the times a nice cigar for dessert!

 

So here is my question: For Christmas I’m planning on cooking a Boneless Turkey Breast and a Prime Rib, indirect, around 350 f.  The problem is that I have to finish cooking around 7 pm and we will have dinner at least 3 to 4 hours later at my Mother’s house.

 

How do you recommend to re-heat? Should I pull out both the turkey and the Prime Rib maybe 20 degrees before the desired temps (160 and 130) and finish them while re heating? 

 

All comments are more than welcome.

 

Thanks

Comments

Sign In or Register to comment.