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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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Unread 05-10-2009, 05:24 PM   #1
mranum
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Default Resting meat?

Ok yeah I'm a newbie with stupid questions but when it comes to resting meat.......

I understand it suppose to keep the juice in the meat. Do you keep it completely away from heat? If yes, How long does it take and how do you serve it warm then?
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Unread 05-10-2009, 05:35 PM   #2
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Which meats are you asking about?
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Unread 05-10-2009, 05:38 PM   #3
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Roasts in general, pork, beef. We did a pork roast on the weber today and turned out pretty good but ended up with more juice on the plate then in the meat I think.
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Unread 05-10-2009, 05:54 PM   #4
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Big hunks a meat can be wrapped tightly in foil and put into a cooler that is stuffed all around with wadded up newpapers. It will stay very hot for hours. Example: a 12 lb brisket done this way will still be too hot to handle after 4 hours. I am not sure if this is what your asking but certainly hope it does.
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Unread 05-10-2009, 07:38 PM   #5
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Resting or letting it cool before slicing will keep more of the juices in the meat,,rest time depends on the cut & thickness..when its hot, the moisture molecules are stirred up,& like to spew out of the meat when you cut into it..
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Unread 05-10-2009, 07:47 PM   #6
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Ok thanks guys.
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Unread 05-10-2009, 07:52 PM   #7
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Quote:
Originally Posted by mranum View Post
Ok thanks guys.

Bro, get the feeling we didn't give you the help you were asking for. Nothing wrong with that but all here are willing to help. So, maybe be more specific about what you are trying to do. Keep posting and someone will give you a better answer. KEEP SMOKING!!!
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Unread 05-10-2009, 08:22 PM   #8
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Well basically I'm just trying to learn the "how to's" of that "Q" we all love. I've had beautiful pieces of meat where its just sooooo juicy the meat is almost swimmin' in it as I cut it, but when you eat it its dry. Apparently properly resting meat off a hot grill will help keep the moisture in the meat where it belongs.

What I'm looking for are some guidelines as to how long and how cool the meat has to get. And its probably an answer like...it depends on the meat. In other words, learn by doing.

But hey, its all good. Its not like I'm gonna get frustrated and sell the grill.
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Unread 05-10-2009, 08:29 PM   #9
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also... say you pull a meat @ 180 degrees & wrap in foil then a wet towel in a cooler- it can continue to cook up another 5-10 degrees while rendering the fats in the meat- resulting in a juicier meat & tender hunk... check out alton brown on the food network weekday @ 7pm central time for more scientific info than you will ever use....
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Unread 05-10-2009, 09:33 PM   #10
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Some meats you just need to tent with foil, Lamb, Pork loin, Tenderloin, the meats that you don't cook much past 145 or 150 give it 15 to 20 minutes, that will allow the juices to return into the meat, while the meat is carry over cooking, the juice is still being forced out of the meat.

If you're cooking to temperatures over 175 you need to rest longer as the carry over will cook for longer and force juice out for longer.

Searing some meats used to be the way to help control moisture loss, but it appears that this actually drives out more juice than cooking at lower temperatures all the way through the cook.

The more you practice and cooking larger cuts, butts, briskets, whole shoulders etc, you'll learn what needs what, in the way of tenting only, or wrapping and resting, etc.
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Unread 05-10-2009, 09:53 PM   #11
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Quote:
Originally Posted by mranum View Post
Well basically I'm just trying to learn the "how to's" of that "Q" we all love. I've had beautiful pieces of meat where its just sooooo juicy the meat is almost swimmin' in it as I cut it, but when you eat it its dry. Apparently properly resting meat off a hot grill will help keep the moisture in the meat where it belongs.

What I'm looking for are some guidelines as to how long and how cool the meat has to get. And its probably an answer like...it depends on the meat. In other words, learn by doing.

But hey, its all good. Its not like I'm gonna get frustrated and sell the grill.
for your quick & easy answer...
wrap & rest a brisket,roast,butt-@ least an hourwrapped then 10-15 mins unwrapped before slicing
chixk or turkey 20-30 mins(keeps it from falling apart)
not wrap & rest but just rest
meatloaf- 15 mins
hope it helps
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Unread 05-10-2009, 09:58 PM   #12
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I think this to be correct. When you have a hunk of meat, being a steak or a large roast. While cooking the juice's are drawn or pushed towards the center. By resting for 10-20 minutes the juice it redistributed throughout the meat.
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Unread 05-11-2009, 06:57 AM   #13
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I appreciate all the help here, you guys are great.

A little practice and with any luck my stuff should be turning out a lot better.
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Unread 05-11-2009, 07:20 AM   #14
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If I somewhat remember some of Alton Brown's scientific explanation on resting. It goes something like heat disturbs or distorts the cells, also something about the hot boiling temp juice in there is also turning to vapor. As you cut through non rested meat you create more nonsealed surface area for more liquid to float away, and wide open cells are dumping everything out.

By letting it rest past carryover (the cooking the hot internal juices continue to do after you've removed food from the heatsource) the vapors turn back into liquid, cell walls kind of close a bit more to hold more liquid.
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Unread 05-11-2009, 08:17 AM   #15
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I never rested my meat in foil untill yesterday. I read about it here last week and thought I would try it, so I grilled three 2" pork chops with a lite smoke then wrap the plate in foil placed in microwave (off of course) and waited.... I have been burning chops for years dry as leather yesterday....BEST I EVER TASTED!!!

One newbie to another rest in foil!! Thanks guys!
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