Post by BBQ Butcher on Jun 13, 2015 9:27:05 GMT -5
Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime
For years, barbecue hounds planned their visits to barbecue joints with the precision of a Special Forces operation.
Why? Because they knew there was a narrow window when the smoked meat would be at its juiciest, smokiest best. Once the window had closed, a platter of would-be sublimity typically deteriorated into a pile of dried-out disappointment.
The problem was the "hold." After the meat finished cooking, it had to be kept warm for service through the day. That could mean anything from storing it on a steam table, which turned it to mush, or under heat lamps, which zapped the moisture from it, or leaving it on a pit, which further cooked it and dried it out.
With the red-hot interest in barbecuing, restaurateurs have looked for ways to deal with the problem. Their solution? Technology.