When prepping meat for a large group the day before, it's generally best to cook it all the way through, then finish reheating on the day of the event. Fully cooking the meat in advance ensures that it's safe to eat and helps save time and effort on the day of the gathering.
Here's the recommended process for prepping and reheating meat for a large group:
Fully cook the meat: Cook the meat to its desired doneness the day before the event. Use a meat thermometer to ensure that the internal temperature of the meat reaches the recommended safe temperature for the specific type of meat you are cooking.
Allow the meat to cool: After cooking, allow the meat to cool to room temperature before storing it in the refrigerator. This prevents the growth of harmful bacteria and maintains the meat's quality.
Store the meat properly: Store the fully cooked meat in airtight containers or resealable bags in the refrigerator. Label and date the containers for easy identification.
Reheating on the day of the event: On the day of the gathering, reheat the pre-cooked meat to serve it warm. There are several ways to do this, depending on the type of meat and your cooking setup:
Oven: Place the meat in an oven-safe dish, cover it with foil to prevent drying out, and reheat in the oven at a low temperature (around 250°F/120°C) until it reaches the desired serving temperature.
Grill: If you're dealing with grilled meats like burgers, sausages, or kebabs, you can reheat them on a grill over medium heat. Keep a close eye on them to avoid overcooking.
Stovetop: For sliced or shredded meat, you can reheat it on the stovetop in a pan with a little bit of oil or sauce to add moisture.
Check the temperature: Use a meat thermometer to ensure that the reheated meat reaches a safe internal temperature of 165°F (74°C) before serving.
By fully cooking the meat in advance, you can reduce the stress and cooking time on the day of the gathering, and your guests will enjoy a safe and delicious meal.