Posted by LSM on December 08, 2005 at 14:08:36:
I am planning on cooking a 11 pound rib roast for a luncheon at work. We only have a Weber kettle grill at the office and I am a little nervous about cooking such a large chunk of meat on a 22" weber.
My question is,
1. Can I cook it at home in the oven to very rare and then finish it on the Weber or should I just do the whole thing on the Weber.
2. How long will the roast hold after it is cooked? I ask this because we are having meetings that will finish somewhere between 11:00am and 1:00pm which makes it hard to time the cooking. My plan is to have the roast finished by around 10:30am in order to accomadate the schedule and hold it somehow until everyone is ready to eat. How do restuarants do this?
3. If I do cook it on the grill any suggestions?
Any help would be greatly appreciated.
Thanks
LSM
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