Barbecues Need Rest

Most people think that as soon as the meat is cooked, it’s chow time. I used to do that too, but after learning and trying this grill technique, I restrain my appetite a bit longer. I find that my food tasted better and is more flavorful. Expert chefs also advocate this idea and I am sure that after trying it out, you will have better barbecues. Note that this trick applies to all cooked meat and poultry as well.

After taking the meat out of the pan, oven, or grill, cover or wrap it with aluminum foil and leave it to rest. The foil keeps the meat warm and prevent possible contaminants like hungry people from picking the meat. Allow the meat a 10-15 minute rest to redistribute its juices. The heat during the cooking makes the juices come rise to the surface and out of the meat. Drip and roasting pans are used to catch the juices. Significant amount of these juices escape in to the pan and only the surface of the meat remains moist. So do not be fooled in to thinking that your meat is juicy, the meat in the center has probably dried out.

Leaving the meat to rest before slicing allows the juices still in the meat to redistribute. Therefore, each slice is genuinely moist and not just drenched in sauce. It is such a simple technique, but it makes for a juicy steak or fabulous roasted chicken.

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