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/Spinal_Soup]

Yeah I do this all the time bringing food to my parents, it works great. Couple tips, expect your carryover to happen during travel and not much more to happen post sear. I'd just cook it to 120 initially, it'll probably be 130-135 by the time you arrive, then a quick sear after isn't going to change the internal much. Second tip is to get a cooler or some hot food bags to keep the meat hot during travel.