Quote:
Originally Posted by creekwalker
Item #4 (that meat needs to be rested) is a matter of controversy, and Meathead at Amazing Ribs disagrees:
http://amazingribs.com/tips_and_tech...ting_meat.html
...I'm not sure what I think. But in any case, it's ridiculous to reccomend one amount of time (10 minutes) for any sized hunk of meat. It's just faintly ironic that the article reccomends Amazing Ribs as a source of info right under item #4.... |
Apparently there is more than one reason he is called Meathead
.
I checked the link and it looks to me that his "evidence" has been tampered with, the plate on the left appears to me to have been wiped with something.
IMHO cooking temp is less important than leaving the meat on the grate too long, over cooking will give you dry meat every time.
