Thread: rest it newbies
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Unread 09-24-2009, 06:54 PM   #1
blues_n_cues
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Join Date: 12-16-07
Location: south central,ky.
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Default 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...

can this get to be a sticky??
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