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Original Q, Issue #006 -- bbq, sauce, bbq
May 01, 2008
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*About Me (NEW, video added)
*Articles Since October 2007
*Hipshot answers reader's questions
Recent Website Additions
This is my story and I'm stickin' to it. (Check out the new video)
BBQ Recipes of Your Own Design
Learn to put your own unique spin on BBQ recipes. Do it because you love BBQ. Do it for entertaining. Or compile your own original BBQ recipe book to sell. (Check out the new video)
BBQ Sauce Recipes, Pick Your Style
BBQ sauce recipes come from different parts of the country in different styles. Pick your style and create your own BBQ sauce.
BBQ, what it is
BBQ. What in the world is it. Lets break out the dictionary and find out what we're talking about before we move on.
Articles Since October 2007
If you have been receiving Original Q, you may have already read some of these. This, however, presents you with all of them to choose from, instead of just a few.
Why does everyone say that the meat should rest for 5 or 10 minutes after it comes off the grill before you cut into it?
There are actually a couple of reasons you should do this.
When meat is heated, the muscle fibers will contract. This effectively squeezes out the juices. The heat tends to drive these juices to the center of the meat. By letting the meat rest, these juices can be reabsorbed as the muscle fibers begin to relax.
The other reason is this: while a piece of meat is cooking, the outside surface is very hot, while the inside temperature is gradually increasing. If given a chance to rest after being taken off of the grill, the temperatures can equalize. As the outside cools down a little, the inside temperature continues to rise.
So... take your meat off of the grill 5 to 10 minutes before it is done, and let it rest 5 to 10 minutes before cutting. During the resting period, the meat will continue to cook, AND the juices will be reabsorbed.
This illustrates the importance of being able to determine when a piece of meat is done , either by using touch or a meat thermometer. You can actually loose twice as much of the meat's juices onto the cutting board, by cutting into it immediately off of the grill, as opposed to letting it rest.
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I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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