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When do I cook my Christmas roast?

vandrv
vandrv Posts: 19
in EggHead Forum
i have a couple of sirloin roasts that I plan to cook for Christmas. I am invited out for Christmas dinner and plan on serving these there. I'm going to cook them low and slow on the BGE. My question is when should I cook them. Would it hurt to cook them Christmas Eve and reheat them or should I just get up at the crack of dawn on Christmas and cook them then? Any advice would be appreciated. I don't want to screw this up.
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Comments

  • JRWhitee
    JRWhitee Posts: 5,678
    Ditto with Gamecock!
                                                                
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    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • vandrv
    vandrv Posts: 19
    That's what I was afraid of.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    Sirloin roast?

    How much fat does it have?  I'm not sure a low and slow is the best way to cook that.  I would think you would have better results between 325 - 450.

    I would rather light a candle than curse your darkness.

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Slow roasting is fine. Single best way to get an even roast (uniform cololr, no overcooked exterior)

    should have some fat on it though 
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  • vandrv
    vandrv Posts: 19
    One more quick question, if I might. Due to circumstances, I have to cook this early in the morning, for a late afternoon dinner. When I pull it, it will be foiled and placed in a cooler for several hours. What would be the best temperature to ull it so that it isn't overcooked by the time dinner is served?
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    I wouldn't touch that answer with a ten foot pole. Foiling it in cooker will allow it to continue cooking. No idea how much more it will climb in temp
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  • vandrv
    vandrv Posts: 19
    Darby_Crenshaw said:
    I wouldn't touch that answer with a ten foot pole. Foiling it in cooker will allow it to continue cooking. No idea how much more it will climb in temp
    Yeah, I don't know either. I was hoping somebody here would have had to do a similar cook and have sme good ideas.
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  • lousubcap
    lousubcap Posts: 36,798
    Can you cook them short of your desired temperature and then finish at your final destination?  FTC works with the high finish temp cooks (pork butts, brisket) but given your desired final temp is likely in the 130*F's if you delay the FTC to arrest the carryover cooking any FTC will soften the crust and likely result in a good cool-down over time.  FWIW-
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  • vandrv
    vandrv Posts: 19
    lousubcap said:
    Can you cook them short of your desired temperature and then finish at your final destination?  FTC works with the high finish temp cooks (pork butts, brisket) but given your desired final temp is likely in the 130*F's if you delay the FTC to arrest the carryover cooking any FTC will soften the crust and likely result in a good cool-down over time.  FWIW-
    If I cook it early in the day and pull it at 120 or so, would sticking it in the refrigerator, until I leave, and then heating in a warm oven ruin the meat?
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Anything short of simply cooking, resting, carving will cause some problem. Gotta pick your poison

    they sell precooked roasts now (for some reason). I would treat yours like that and google a reheating method. I would say to cool it low and slow to your desired finish. Then rest, chill, reheat in a low oven until maybe 110
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  • vandrv
    vandrv Posts: 19
    Darby_Crenshaw said:
    Anything short of simply cooking, resting, carving will cause some problem. Gotta pick your poison

    they sell precooked roasts now (for some reason). I would treat yours like that and google a reheating method. I would say to cool it low and slow to your desired finish. Then rest, chill, reheat in a low oven until maybe 110
    Thanks for the advice. I'm thinking that is the way to go. or to just cook to temp, pull it and let it rest a bit and then just slice it at home.
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  • Mikee
    Mikee Posts: 897
    lousubcap said:
    Can you cook them short of your desired temperature and then finish at your final destination?  
    That is how I would tackle it. Cook the roast short of the desired finish, rest for 5-10 minutes, and refrigerate. If looking for medium rare or under keep them cool otherwise let it sit un-cooled once at the destination site. Slice the roast and season again. Put the slices on a hot grill or use the broiler. A quick reheat is all that would be needed; get the outside hot while not overcooking.
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  • nolaegghead
    nolaegghead Posts: 42,109
    We would throw a bunch of PR in the ovenue at 200F late morning.  After a few hours it would go in the warming oven.  I think around 160F.  This was about 28 years ago... I mostly just remember cooking thousands of pounds of PR.   We would stagger them for dinner service.
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