View Single Post
Old 03-26-2009, 05:59 PM   #11
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

Quote:
Originally Posted by RazBarlow View Post
I am new to this whole "resting " process . Does this slow cooldown make the meat more tender ?
Raz
If properly wrapped and put in the cooler, the internal temp continues to climb about 10 degrees -- which is more tender. It also lets the juices distribute within the meat making for a moister finished product.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote