Resting the Meat

[oldnndway]

What are y'all talking about when you say to take the meat off and let it "rest" for so long before cutting it ?

What does that do for the meat ?

[redneck cooker]

All meat will continue to cook after it is taken off the pit. When you let it rest for a period of time it gives the meat time to stop cooking and seal back up. This holds in juice and allows the flavor of the meat to settle in all areas of the meat, that you will lose when it is cut into right after being taken from the pit. I always try to let brisket and ribs, butts etc. rest for ano hour or more before I cut them. Just my opinion

[1044]

Instead of serving immediately, put it in bed for a nap.

Actually, wrap the meat in foil and let it sit 20-30 minutes, minimum. This lets the juices redistribute throughout the meat. Otherwise, you may find all the juice running out at first slice, leaving the rest dry.

Many, myself included, will foil it, then place it in a preheated cooler and let it set an hour or four. It will remain good and hot. Wrap in towels, if you don't have several briskets, butts, ribs, etc., to help keep the heat.

I have had briskets and butts still be too hot to handle after 4-5 hours, when placing several in a cooler.

[grillmaster]

oldnndway,
Resting wil make almost anything you grill taste better if you let is rest for a few minutes. This allows the meat juices, which have been driven to the center of the meat by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat. And the meat will also rise in temp. anywhere from 5-15 degress.

[oldnndway]

What about on steaks that I grill ?

In restaraunts they are sizzling when they bring them to you.

[1044]

Same thing holds true here, but only for a few minutes. Truth is, when that big ol' ribeye is taunting me, I don't wait.

[jshively]

What about on steaks that I grill ?

In restaraunts they are sizzling when they bring them to you.

Steaks I go ahead and pull off the grill, take them inside, and loosely cover the plate with foil and sit on the counter. After about 10 minutes I go ahead and cut them up. If you don't it will juice all over the place.

With Q it is wrap in foil and rest in a cooler for awhile. Nice thing is it will hold for a long time in the cooler so I never worry about finishing up early.

[Swilly]

I'm with 1044, ain't no ribeye gettin' no restin' period when it comes off the grill :D :D

[Texana]

Amen ...

Rib eyes, my Weber gas grill ..... life is very good.

And yes I said Weber ..... I own a Weber Gas Grill and love it for some things. Especially Rib Eyes .....

Anyone have a problem with that ???? If so meet me at Qfest and we can discuss it. Speaking of Qfest ... send your money now if have not already.

[1044]

Smooth segue, Tex. :wink:

[Texana]

Thanks ..... Thought it was pretty slick .....

[grillmaster]

Where is Qfest held and when is it? I agree about the ribeye no waiting eat right off the grill.

[Texana]

Qfest Info

http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=1002

[Cal_BBQ Pit]

Hey oldnndway,
I agree with the rest, I rest the meat I cook for about an hour, I did some tri-tip the other day, pulled it right off after cooking, it was good, but lacked that juice right in the middle, I should have let it set a little longer, but I just couldnt resist :!: :) But I let my brisket rest about an hour in the foil.....just my 4 cents 8)

PS: as far as rib-eyes go....I give em about 20 minutes, or if its too tempting they come right off and into my mouth :!:

[oldnndway]

I don't often grill steaks.
I do a LOT of Party Time links, burgers, pork tenderloin.

I'd like to do more steaks but I can't seem to get them just right.

My wife likes them medium well and seared good on the outside.

I think next attempt I will start them on the lower grate and sear them on both sides good and then move them to the upper until they come up to temp ( I got me a digital thermometer yesterday at Target) and see if they serve any better.

[jshively]

I don't often grill steaks.
I do a LOT of Party Time links, burgers, pork tenderloin.

I'd like to do more steaks but I can't seem to get them just right.

My wife likes them medium well and seared good on the outside.

I think next attempt I will start them on the lower grate and sear them on both sides good and then move them to the upper until they come up to temp ( I got me a digital thermometer yesterday at Target) and see if they serve any better.

I always use the 7 minutes per side per inch of steak for medium rule over a medium-hot grill. Seems to work good. Actually just did it today on a sirloin steak and turned out perfectly.

[Fred]

When I was in my early teens :shock: then in my mid 20s; I never liked to rest my meat befor I ate it; pushing 50; I find myself skiping meals; but when I do eat I like to rest it up a bit; but I got to tell you; I don't always finish all that is on my plate & have to stay late to clean up or worse yet leave it to the janitor;


:wink: