rest it newbies

blues_n_cues · Sep 24, 2009

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 · Sep 24, 2009

Wise words spoken/written

here

NCGuy68 · Sep 24, 2009

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

landarc · Sep 24, 2009

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

txschutte · Sep 24, 2009

Definetely gotta rest it.

blues_n_cues · Sep 24, 2009

landarc said:
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 · Sep 25, 2009

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 · Sep 25, 2009

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

aquablue22 · Sep 25, 2009

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

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

ddoggdapimp · Sep 25, 2009

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

Grillinski · Sep 25, 2009

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 · Sep 25, 2009

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 · Sep 25, 2009

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

milehigh · Sep 25, 2009

Finger food don't count :biggrin:

Paul

mranum · Sep 25, 2009

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.

Mitch · Sep 25, 2009

Who is gonna tell their woman their meat needs to rest??

rest it newbies

blues_n_cues

is Blowin Smoke!

Phesant

Babbling Farker

NCGuy68

Full Fledged Farker

landarc

somebody shut me the fark up.

txschutte

Quintessential Chatty Farker

blues_n_cues

is Blowin Smoke!

Old Hippie

Guest

CajunSmoker

is One Chatty Farker

aquablue22

Babbling Farker

ddoggdapimp

Knows what a fatty is.

Grillinski

Knows what a fatty is.

milehigh

is Blowin Smoke!

Norcoredneck

somebody shut me the fark up.

milehigh

is Blowin Smoke!

mranum

Full Fledged Farker

Mitch

is Blowin Smoke!

Similar threads