Cliff H.
Master Chef
Do you get to rest the meat cooked in competition ?
Rich Decker said:I agree with everything everyone. It's easier to sit on product then to push it. My butts and briskets typically get done between 8-10AM. I've been known to over cook ribs then sit on them to "toughen" them up.
Rich Decker said:I agree with everything everyone. It's easier to sit on product then to push it. My butts and briskets typically get done between 8-10AM. I've been known to over cook ribs then sit on them to "toughen" them up.
don't make it overdone.DaleP said:PP has been killing me in comps. Overdone, long rested pork makes for low scores for me so far.
Jack W. said:That's interesting Rich. Can you explain your process in a little more detail. I've never thought of ribs that way.
Good Q!
Jack
Rich Decker said:[quote="Jack W.":1v4qlsxu]
That's interesting Rich. Can you explain your process in a little more detail. I've never thought of ribs that way.
Good Q!
Jack
Jack W. said:[quote="Rich Decker":2z7liqf6]
Woodman said:Personally, I think resting more than an hour is detremental. Chris, no offense, but you said your brisket was overdone and you had a hard time slicing it? That long of a rest probably contributed. It will continue cooking and get mushy. I would try to time it to be done within a 1-2 hour tops window. Woody