Cooking the Day Before

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Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Cooking the Day Before

Post by Macca33 »

Hi Guys,

I have my son's birthday party next weekend and was thinking about doing a hunk of beef, probably just rump, and a couple of chooks.

I thought I would cook them the day before and then just serve it cold with rolls and salad etc.

My question is would you carve all of the meat up the day before when it is finished cooking or just put the meat into the fridge whole and carve it up the next day?

Cheers
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Cooking the Day Before

Post by urbangriller »

It'll be easier to cut cold and no risk of losing any of the meat juices.

Chris
Common Sense is so rare these days it should be a Super Power!
Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Re: Cooking the Day Before

Post by Macca33 »

Thanks Chris,

Would you let the meat cool down at room temp for a while or just put it in the fridge as soon as it's done.
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
titch
Posts: 5868
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Cooking the Day Before

Post by titch »

Let it cool a bit or your fridge will work overtime.
Like Chris said, cut when cold, if you cut it hot you run the risk of the meat drying out.
Cheers
Titch
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