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Help with Christmas Day Logistics?

Salmonegg
Salmonegg Posts: 79
edited November -0001 in EggHead Forum
Some background:  my in-laws gave us our egg, and I sorta' set a precedent for this fiasco by doing last year's Thanksgiving Turkey on the egg and driving it to their house...

Ok, I have a good-sized standing rib roast from the steer quarter we bought this fall.  (I asked for just 4 bones, but the package is way too big for that.  I'm thinking it's the whole thing.). I thought we'd do it for a family dinner over the Holidays and mentioned this to my wife.  One thing led to another and now her folks want us to cook it for Christmas Day.  They live a good 45 minutes from us, which raises some issues, obviously.

I suppose I could egg it, then pack it in a cooler and let the rest also be transit time.  The trouble with this is I don't know exactly how long it'll take (I've never cooked this cut before) and I don't really want to spend Christmas sweating whether 6 people are waiting on me for dinner.  There's also a chance that we'll spend the night at their house on the 24th, which means driving home to do the cooking and driving back.

I thought about cooking it the day before and reheating in the oven at their house.  What about smoking it low and slow, transporting, then finishing it with a sear on their gas grill?  Other alternatives would be to load the egg in the Highlander for cooking on-site, or just oven-roasting there and skipping the egg.  Of these (or whatever alternatives I haven't considered), what would you folks do?
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    Cooking on the Egg or the oven gives the same "timing" issues. That's a wash.
    Better to finish early. You can always ramp your cook down as you get close to your target temp.
    Get your roast out on the counter and rubbed with seasoning at least 90 minutes before it hits the Egg.
    Cooking at your house or the in-laws has advantages both ways if you read between the lines. :laugh:
    On a big roast you can slow cook it at 250 and slow down if needed or kick it up towards the end a little.
    Tent it with foil after taking off the Egg it will stay warm for a long time. My larger roasts I plan on 5-6 hours before serving time as a min.
    This really is a forgiving cook as long as you don't over shoot your temps.
    Let us know,
    Thank you,
    Darian

    Galveston Texas
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Have your in-laws buy you a second Egg for christmas. After dinner, then load it into your SUV and take it home.
    No need to transport an egg there and back. ;)
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  • Photo Egg
    Photo Egg Posts: 12,137
    Even better plan. :laugh:
    Thank you,
    Darian

    Galveston Texas
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