Resting meat after cooking

[HighOnSmoke]

Here is a good article about the benefits of resting your meat after cooking.
It is something most of us know but it does make for a good read.

http://www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime

[ACW3]

Thanks for posting, Mike.  Makes sense to me.  I want to look into taking one or more of the A&M BBQ classes.  Should be most enlightening.

Art

[HighOnSmoke]

Thanks for posting, Mike.  Makes sense to me.  I want to look into taking one or more of the A&M BBQ classes.  Should be most enlightening.

Art

I was thinking the same thing Art about checking out one of their classes.

[okie52]

A good read.

Restings are not only great for the meat but has always been good for "forgiveness" on cook times and schedules ( thank God for that).

[spuds]

Chef Ramsey is big on it too,he says turkey needs to rest a couple hours IIRC and served warm.

[hikerman]

Yep after the cook it's good for all the inner juices to stabilize.  A nice time for the cook to have a "stabilizing cocktail" while waiting for the meat to rest!

[drholly]

One of the things I love about cooking is the diversity of opinions - soak the wood, don't soak the wood, let the meat sit for a few hours before cooking, freeze it first, and let it rest or cut it up... And more....

But the resting one is on the plate right now. I do NOT know the right answer, but offer this up as an opposition for your consideration...

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

[akruckus]

One of the things I love about cooking is the diversity of opinions - soak the wood, don't soak the wood, let the meat sit for a few hours before cooking, freeze it first, and let it rest or cut it up... And more....

But the resting one is on the plate right now. I do NOT know the right answer, but offer this up as an opposition for your consideration...

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

I was going to quote that too, however seeing the difference I still like to let my meat rest.  The CIA exec chef at the Country Club I work at on the side tells me to rest meat before cutting and serving I'm going to let it rest.  He has made some of the best food/sauces I have ever tried with basically scraps at times.

SIDE NOTE: When I work this weekend I will get the Alfredo sauce recipe I talked about a couple months ago.  I forgot until now.

[okie52]

One of the things I love about cooking is the diversity of opinions - soak the wood, don't soak the wood, let the meat sit for a few hours before cooking, freeze it first, and let it rest or cut it up... And more....

But the resting one is on the plate right now. I do NOT know the right answer, but offer this up as an opposition for your consideration...

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

I noticed meathead (whom I like) merely was odds with the terminology on resting vs holding regarding butts, briskest, and ribs.  Cook a brisket to 203 and faux cambro it for a couple of hours is the way many of us do it already and he agrees with it.

Now on steaks I disagree with him.  Ever cut into a medium rare steak hot off the grill and not seen any color to it only to see that color appear after a few minutes of rest?  Now that may be just for presentation rather than taste but I'll wait a few minutes just to see my "red" appear.

[1Bigg_ER]

Color is probably due to reaction to air exposure when you first cut into a Steak.
I don't bother resting any meat that was cooked gently, including reverse seared Steak.
Now if I assault a meat on high heat, I'll let it rest.

[muebe]

The one opinion I have on the subject is that when large cuts of meat are very hot and when you slice into them steam is released.

Well steam is moisture and moisture loss is not good in my opinion.

So resting for large cuts to me is a good idea.

But to each their own...

[deestafford]

I'm sure y'all have seen that upscale, famous steakhouse in NYC called Luger's (sp) and they bring the meat straight from 1000*+ degree cooker to the table.  I guess to make a decision, which I'm currently confused, I'd have to taste two exact steaks side by side.  Dee

[ACW3]

Thanks for posting, Mike.  Makes sense to me.  I want to look into taking one or more of the A&M BBQ classes.  Should be most enlightening.

Art

I was thinking the same thing Art about checking out one of their classes.

Could this be another, dare I say it, "ROAD TRIP"?

Art

[okie52]

Color is probably due to reaction to air exposure when you first cut into a Steak.
I don't bother resting any meat that was cooked gently, including reverse seared Steak.
Now if I assault a meat on high heat, I'll let it rest.

Well to each his own...

The color I get from "resting" the steak is there on the second cut when it wasn't there on the first cut when the steak was hot off the grill.

I reverse sear my steaks most of the time but they are still being "assaulted" when I throw them on a 600 plus degree grill for a few minutes IMO.

[HighOnSmoke]

Thanks for posting, Mike.  Makes sense to me.  I want to look into taking one or more of the A&M BBQ classes.  Should be most enlightening.

Art

I was thinking the same thing Art about checking out one of their classes.

Could this be another, dare I say it, "ROAD TRIP"?

Art

I'm game Art!