resting meat
Every chapter and letter on After Dark BBQ that turns on this, newest first.
All the chapters · Technique · Calculators
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Quick, Hot, and Rare in the Middle — Smoked Tri-Tip
The one cook in this story that punishes a man for waiting. Ninety minutes, then ninety seconds a side, and she takes the first slice off the thick end without offering it around. Read it
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I Took My Time With the Whole Bird — Smoked Chicken
She says the skin is not worth the trouble. He spends a night in the refrigerator and two hours on the pit proving otherwise, and she eats it off his half. Read it
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Just the Breast, All Evening — Smoked Turkey Breast
No holiday, no table of relatives, one breast and a brine that runs all night. Five degrees is the whole window, and he takes it off early on purpose. Read it
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She Liked It Cold and Slow — Smoked Salmon
A fire so low a brisket man would swear it had gone out on him. A night in the refrigerator doing nothing at all, and the kitchen door still open in the morning. Read it
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Pull Out Early, It Keeps Rising — Smoked Prime Rib
Nine pounds of beef that belongs to somebody else, and one pull he cannot take back. He takes it off at 122 with everybody watching and lets it finish on the board without him. Read it
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Nine Hours to Hold and Nowhere to Put It
Walt finished a brisket at three in the morning for a noon party and cooled it in a warm oven. Rest it an hour minimum, hold it hot at 150 to 160. Read it
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Spread It Flat and Keep It Low — Smoked Whole Turkey
Eleven years the man has done them whole. He stands across the table and watches Henry open all six, one at a time, and does not say a word. Read it