Comments on: Rest it or Roast it? http://getyourgrillon.net/2007/03/09/rest-it-or-roast-it/ All the Hot You Can Handle Thu, 09 Sep 2010 18:50:43 +0000 http://wordpress.org/?v=2.0.4 by: Dr. Biggles http://getyourgrillon.net/2007/03/09/rest-it-or-roast-it/#comment-1219 Fri, 09 Mar 2007 16:43:57 +0000 http://getyourgrillon.net/2007/03/09/rest-it-or-roast-it/#comment-1219 Heh, I let my chicken rest too. As long as you're using fire or a hot oven, ain't nothing going to live through that. If it does? I figure it deserves to live. I've noticed that when I don't allow the meat to rest for indoor kitchen cooking the meat tends to "seize" up and is less tender. This would be at the regular cooking temperatures of 325 to 500. However, I've had to toss something in to the smoker pretty cold and it seems to come out just fine. Takes a little longer, but what the hell, eh? Have a few more beers, that's an easy one. Biggles Heh, I let my chicken rest too. As long as you’re using fire or a hot oven, ain’t nothing going to live through that. If it does? I figure it deserves to live.
I’ve noticed that when I don’t allow the meat to rest for indoor kitchen cooking the meat tends to “seize” up and is less tender. This would be at the regular cooking temperatures of 325 to 500. However, I’ve had to toss something in to the smoker pretty cold and it seems to come out just fine. Takes a little longer, but what the hell, eh? Have a few more beers, that’s an easy one.

Biggles

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