rest it newbies

blues_n_cues · 09-24-2009, 06:54 PM

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...

can this get to be a sticky??

Phesant · 09-24-2009, 07:11 PM

Wise words spoken/written

here

NCGuy68 · 09-24-2009, 07:50 PM

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

landarc · 09-24-2009, 08:02 PM

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

txschutte · 09-24-2009, 08:05 PM

Definetely gotta rest it.

blues_n_cues · 09-24-2009, 08:15 PM

Quote:

Originally Posted by landarc

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

Old Hippie · 09-25-2009, 06:24 AM

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 · 09-25-2009, 06:27 AM

Seems like the older I get the longer my meat rests

aquablue22 · 09-25-2009, 06:56 AM

Quote:

Originally Posted by CajunSmoker

Seems like the older I get the longer my meat rests

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

ddoggdapimp · 09-25-2009, 07:29 AM

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

Grillinski · 09-25-2009, 10:28 AM

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 · 09-25-2009, 10:45 AM

What about boiled ribs?

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 · 09-25-2009, 01:21 PM

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

milehigh · 09-25-2009, 01:25 PM

Finger food don't count

Paul

mranum · 09-25-2009, 06:29 PM

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.

09-24-2009, 06:54 PM	#1
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky. Downloads: 0 Uploads: 0	rest it newbies 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... can this get to be a sticky?? __________________ Blues_n_Cues BBQ Concessions & Catering

09-24-2009, 07:11 PM	#2
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Wise words spoken/written here __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

09-24-2009, 07:50 PM	#3
NCGuy68 Full Fledged Farker Join Date: 05-29-09 Location: In the stix, NC Downloads: 0 Uploads: 0	Good advice and so very true. Could/should be a sticky. __________________ Smoke 'em if ya got 'em

09-24-2009, 08:02 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I agree, the larger the cut, the longer the rest. Even non-BBQ meat should be rested before cutting or serving. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-24-2009, 08:05 PM	#5
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Definetely gotta rest it. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

09-25-2009, 06:24 AM	#7
Old Hippie Knows what a fatty is. Join Date: 07-12-09 Location: Spartanburg, SC Downloads: 0 Uploads: 0	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! __________________ ECB, OTG, OTP and UDS

09-25-2009, 06:27 AM	#8
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	Seems like the older I get the longer my meat rests __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

09-25-2009, 07:29 AM	#10
ddoggdapimp Knows what a fatty is. Join Date: 08-18-09 Location: Cleveland, OH-I-O Downloads: 0 Uploads: 0	The sad truth is that so few people know this until they eat at one of the brethren's homes for dinner!!

09-25-2009, 10:28 AM	#11
Grillinski Knows what a fatty is. Join Date: 06-02-09 Location: Granger, OH Downloads: 0 Uploads: 0	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. __________________ -Inventor of the Fattie-Piston! www.fattiepistons.blogspot.com

09-25-2009, 10:45 AM	#12
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	What about boiled ribs? 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

09-25-2009, 01:21 PM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Does this hold true for fatties also? What about rib trimmings? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

09-25-2009, 01:25 PM	#14
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT Downloads: 0 Uploads: 0	Finger food don't count Paul

09-25-2009, 06:29 PM	#15
mranum Full Fledged Farker Join Date: 05-03-09 Location: Wisconsin Rapids, WI Downloads: 0 Uploads: 0	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.

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