- May 11, 2016
- 2
- 10
Hi All,
I'm cooking tritip for 120.
My plan is to cook around 60lbs (making bbq tuna as well).
Was going to start around 2-3pm for dinner at 6:30. Cook meat to 125? Internal temp, wrap in foil, wrap in towel, place in empty cooler and slice at 6pm.
Does that sound like it should work out?
The venue has open bbq's with no lid and looks like a lot of airflow. Is it unrealistic to think that I can cook Tritip on these?
Any tips or suggestions welcome. Thanks
I'm cooking tritip for 120.
My plan is to cook around 60lbs (making bbq tuna as well).
Was going to start around 2-3pm for dinner at 6:30. Cook meat to 125? Internal temp, wrap in foil, wrap in towel, place in empty cooler and slice at 6pm.
Does that sound like it should work out?
The venue has open bbq's with no lid and looks like a lot of airflow. Is it unrealistic to think that I can cook Tritip on these?
Any tips or suggestions welcome. Thanks