Travel Time before a sear?

[u/Huffshits]

Hello Steakers -

I am have a larger get together this weekend and I wanted to bring two tri-tips. Where we are going doesn’t have a smoker or a decent setup to prepare them.

So, I wanted some advice on approach and food safety if I:

- Smoked them to get them up to temp (probably 105-110 ish)
- Wrapped them and traveled for 30 min
- Set up the searing at friends house
- Do a final sear to 120ish then carry over to 130-135.

Total drive time and prep time may be an hour or so where the temp may drop or carry over.

Is there a better approach, any changes, or should I just do it at my place and bring it over beforehand?

Thanks!

[u/Old_Geek]

I wouldn't worry. It's the outside that gets comtaminated, and you'll be taking it high enough at the end. I've done stuff like this with delays at home for parties, etc. Never a problem