'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
My experience has not been overdone, the problem I had was keeping it serving temp warm. Ribs, butts and briskets all have temps in the 180º to 200º range when FTC'd. Sitting for a few hours may simply lower the temp to the 130º to 150º range, still quite acceptable for serving without reheating. A low and slow rib roast at 135º and no heavy reverse sear, will start to cool pretty much when you take it off. If it cools to 110º to 120º it has that lukewarm feel, not overdone. We have a warming drawer in our oven, maintains a 125º to 130º and is the only way I've held a roast to serving temps.
No mould, not crystallized, you are good to go. In fact even if it dries enough to form crystals, it is still OK. I think it is like honey, will keep for darn near ever if it was tightly closed, dark and cool.
It is so cheap, if the recipe is important, pick up some more.
@lbgefan1974 - It will be interesting to see if she continues to use the Weber gasser, I'm betting she will. Might be a neanderthal thing of cooking with fire but us guys tend to get into the egg thing and forget about all the other great tools available. I would never be without a gasser. The side burner is ideal for reducing marinade or doing quick stir fries, it acts as both a direct and indirect oven with a good heat range at the same time, can roast delicate veggies without adding any smoke flavour, is unmatched as a warming oven and depending on the model, may have an infrared sear that rivals the egg.
The egg will see duty for low and slows, breads and pizza and anything you roast in the 325-450º range, it is unmatched.