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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 06-06-2014, 01:29 PM   #16
landarc
somebody shut me the fark up.

 
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As I see it, those are fine tips, I have developed many ways to ruin meat, those just scratch the surface.
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Old 06-06-2014, 01:41 PM   #17
Moose
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Regardless of my opinions about this article, the title is rather misleading, as nearly as much content is devoted to grilling as it is to BBQ. Two VERY different things.
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Old 06-07-2014, 10:59 PM   #18
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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.

...It should be noted that Meathead reccomends (in a side box) cooler resting for a different reason:

"Yes, I know that pork butts and beef briskets are often rested for an hour or so in an insulated box like a faux cambro after smoking, but that is for a different reason. That is to deliberately allow very gentle slow carryover cooking to continue to tenderize the meat."
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Old 06-08-2014, 05:25 AM   #19
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Quote:
Originally Posted by creekwalker View Post
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.
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