I'm throwing a parrilla bbq party this week and I wonder how I could make things easier for me at the party day by pre-cooking meat on the day before.
I want do do both a big piece of short ribs and some individual-size steaks of rib eyes. I'll probably cook the short ribs for 24h at 78°C (172F) from Thursday to Friday and the steaks for 3h at 56°C at Friday.
As I will grill the meat on Saturday, this means the meat will be cooked the day before. Do I need to ice bath the meat right after taking it off of sous vide to cool it down? When grilling them, can I grill the meat straight from the fridge?
by CadeOCarimbo
1 Comment
Yes to the ice bath. Best practice for food safety, ensuring you cool it down past the ‘danger zone’ rapidly.
No need to rest the meat prior to grilling as it’s already cooked perfectly, and cooking straight from the fridge means you can sear the outside longer without over cooking the inside.