Basic question on "tenting" in foil

rdstoll · 04-10-2014, 10:06 AM

Hi -

Am trying to perfect some of my skilllllz with other meats and am going to do a tri-tip soon. I see many like to "tent" their tri-tip in/under foil for 5-10min after pulling it off the kettle but I'm trying to figure out what "tenting" means, exactly.

Can someone post a pic or describe what "tenting" looks like?

Fwismoker · 04-10-2014, 10:11 AM

Basically i do it to keep it warm while allowing the juices to redistribute in the meat.

ButtBurner · 04-10-2014, 10:19 AM

think of an old boy scout tent.

its a simple as that

peeps · 04-10-2014, 10:28 AM

You don't have one of these? I keep on in my backyard and let all my meat rest in there...

sliding_billy · 04-10-2014, 10:31 AM

Loosly covered instead of tightly wrapped is the easiest way to look at it.

Offthehook · 04-10-2014, 11:59 AM

You want it to stop cooking but keep the juices handy.

Phubar · 04-10-2014, 12:09 PM

Quote:

Originally Posted by sliding_billy

Loosly covered instead of tightly wrapped is the easiest way to look at it.

That's my thought too.

DaveAlvarado · 04-10-2014, 12:20 PM

1. Put meat on cutting board

2. Put a piece of foil over the meat and press down to make the foil touch the cutting board at the edges

That's all there is to it.

bassmaster16 · 04-10-2014, 12:48 PM

Quote:

Originally Posted by davealvarado

1. Put meat on cutting board

2. Put a piece of foil over the meat and press down to make the foil touch the cutting board at the edges

that's all there is to it.

x2x2

rdstoll · 04-10-2014, 02:07 PM

Quote:

Originally Posted by DaveAlvarado

1. Put meat on cutting board

2. Put a piece of foil over the meat and press down to make the foil touch the cutting board at the edges

That's all there is to it.

Perfect, thanks. Just wanted to make sure there wasn't some magic trick to it.

04-10-2014, 10:06 AM	#1
rdstoll is one Smokin' Farker Join Date: 07-19-13 Location: North Barrington, IL	Basic question on "tenting" in foil Hi - Am trying to perfect some of my skilllllz with other meats and am going to do a tri-tip soon. I see many like to "tent" their tri-tip in/under foil for 5-10min after pulling it off the kettle but I'm trying to figure out what "tenting" means, exactly. Can someone post a pic or describe what "tenting" looks like? __________________ Rob Dog BBQ May 2014 Shirley Fabrication 24x65" Cabinet model trailer pit with warmer Kamado Joe "Big Joe" Very ugly UDS Weber Performer

04-10-2014, 10:11 AM	#2
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Basically i do it to keep it warm while allowing the juices to redistribute in the meat. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

04-10-2014, 10:19 AM	#3
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	think of an old boy scout tent. its a simple as that __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

04-10-2014, 10:28 AM	#4
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	You don't have one of these? I keep on in my backyard and let all my meat rest in there... __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

04-10-2014, 10:31 AM	#5
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Loosly covered instead of tightly wrapped is the easiest way to look at it. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

04-10-2014, 11:59 AM	#6
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	You want it to stop cooking but keep the juices handy. __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

04-10-2014, 12:20 PM	#8
DaveAlvarado is One Chatty Farker Join Date: 12-23-13 Location: DFW, TX	1. Put meat on cutting board 2. Put a piece of foil over the meat and press down to make the foil touch the cutting board at the edges That's all there is to it.