tailgate food ideas can cook in advance and not reheat?

GATraveller

FanOfFanboys said:

GATraveller said:

We do it fairly often. Yes cook the night before or two nights.  Slice thin like roast beef. Sometimes we use chibatta rolls and other times French. Don't make the sandwiches ahead of time -  just lay out the meat and bread with the chimichurri on the side. We also put out a horseradish sauce and a couple good mustards for variety. It's always a hit and quite easy. 

this sounds good. any other tips to go along with? 

I'd do a reverse sear.  Cook indirect at 300-325 until internal temp hits 120 or so.  Pull meat and tent in foil while removing plate setter and cranking up egg to 600.  Put grate as low as possible to coals and sear 90 seconds per side.  Make sure and slice thin against the grain.

We prefer the chimichurri without cilantro.  

 http://eggheadforum.com/discussion/1158581/santa-maria-tri-tip-and-argentine-chimichurri/p1

There are several commercial Santa Maria rubs that would work well.  We even use Fajita seasoning sometimes.  Can't go wrong either way.