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-   -   rest it newbies (http://www.bbq-brethren.com/forum/showthread.php?t=69583)

blues_n_cues 09-24-2009 06:54 PM

rest it newbies
 
i learned this long ago w/out knowing why long before i got here but..
any meat you cook. when it's done rest it & or stand @ least 20 mins before slicing. it relaxes the meat,redistributes the juices,& makes a tender cut firm up & not fall apart.

golden rule- wrap & rest in foil for 30-1 hour. let stand 20. turkey or large brisket- let stand 45ish open air after the wrap/rest & carve w/ a serrated knife.
save the au jus for au jus or add to (cold)corn starch water mix for gravy.

there ya go...:-D

can this get to be a sticky??

Phesant 09-24-2009 07:11 PM

Wise words spoken/written :rolleyes: here

NCGuy68 09-24-2009 07:50 PM

Good advice and so very true. Could/should be a sticky.

landarc 09-24-2009 08:02 PM

I agree, the larger the cut, the longer the rest. Even non-BBQ meat should be rested before cutting or serving.

txschutte 09-24-2009 08:05 PM

Definetely gotta rest it.

blues_n_cues 09-24-2009 08:15 PM

Quote:

Originally Posted by landarc (Post 1035601)
I agree, the larger the cut, the longer the rest. Even non-BBQ meat should be rested before cutting or serving.

i taught my mother(an alaskan sourdough-thats a native) & my dad's south texas german this....
even a braised pork or pot roast- let it rest covered for 45- it'll be juicy again:shock:

Old Hippie 09-25-2009 06:24 AM

I've tried till I'm blue in the face to get the kids to "rest" their hamburgers and hot dogs. They just will not listen!

CajunSmoker 09-25-2009 06:27 AM

Seems like the older I get the longer my meat rests:icon_blush:

aquablue22 09-25-2009 06:56 AM

Quote:

Originally Posted by CajunSmoker (Post 1035816)
Seems like the older I get the longer my meat rests:icon_blush:

Words of the gospel spoke right there ^^^^^^^

ddoggdapimp 09-25-2009 07:29 AM

The sad truth is that so few people know this until they eat at one of the brethren's homes for dinner!!

Grillinski 09-25-2009 10:28 AM

What do you guys do regarding resting when it comes to rare and medium rare grilled meats. How do you ensure you will hit target temp after you take it off the grill?

I love grilled pork loins at 140-45 (i know some think thats dangerous) but the only way I seem to be able to get consistant results is to slice it right before or when it hits target temp. Obviously the bigger the piece of meat the more thermal mass and it just keeps on cooking once its off the grill.

My experiance resting things like pork butts and well done meat has been right on with what you are saying.

Id love to hear your thoughts.

milehigh 09-25-2009 10:45 AM

What about boiled ribs?:shock:
Knew this about roasts,steaks and such(think the first Good Eats show was about resting a steak), but surprised about braised meats. Thanks for sharing.

Paul

Norcoredneck 09-25-2009 01:21 PM

Does this hold true for fatties also? What about rib trimmings?:biggrin:

milehigh 09-25-2009 01:25 PM

Finger food don't count :biggrin:

Paul

mranum 09-25-2009 06:29 PM

Resting meat was the single most important thing that I learned here, even my mother who is a GREAT cook didn't know about that.

The second most important thing I learned since I came here was the importance of kosher salt. Amazing flavor it gives.


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