Barbecuing, Grilling, and Weber Glossary/Acronyms
- Thread starter Philip Langley
- Start date
MichaelLC
TVWBB Pro
Mark_E
TVWBB Super Fan
Suggestion: Hold
Suggestion: Rest
Suggestion: Grain
Hold - In my mind, I think hold is placing meat in a heated device at a low temp such as in the 140-170 F range.
Rest - Rest is a little tricky, I think. I think many believe a rest starts as soon as the meat comes out of the cooker: Off the weber, onto a board, and it is resting. But a Michelin trained chef on YT explains the rest doesn't start until the meat finishes cooking which includes the carry-over cooking. He says some call this a double-rest, but he says it really is not. He implies that carry-over cooking is cooking. He implies the rest starts after the meat has reached peak internal temp. And this opens up another heated argument about whether slicing into meat before it rests loses juices, or not, because I suspect most of the experiments that claim it doesn't matter don't actually include a proper rest as defined by the Michelin trained chef above.
Grain - I suspect most people don't really understand what grain is, or how it runs through meat such as beef. I think most believe the grain is the lines you see on top of a steak, roast, etc. But it's best, I think, to regard grain as straw in 3-D, which is to say, the grain may run perfectly horizontal as the meat sits on a board, but the grain might also run slanted down as one looks at meat on a board, even if it's not apparent when looking at the top of a cut of beef. And this matters. So one should study not just the top of the steak or roast, but also the sides. There are several YT vids of well-known popular cooks who teach us how to slice against the grain. But incredibly, in their video, they are actually slicing WITH the grain in their particular example and don't even realize it. That's because they don't really understand how grain runs. So they are simply repeating what everybody else says without consideration of the 3-D nature of how grain runs through beef.
Suggestion: Rest
Suggestion: Grain
Hold - In my mind, I think hold is placing meat in a heated device at a low temp such as in the 140-170 F range.
Rest - Rest is a little tricky, I think. I think many believe a rest starts as soon as the meat comes out of the cooker: Off the weber, onto a board, and it is resting. But a Michelin trained chef on YT explains the rest doesn't start until the meat finishes cooking which includes the carry-over cooking. He says some call this a double-rest, but he says it really is not. He implies that carry-over cooking is cooking. He implies the rest starts after the meat has reached peak internal temp. And this opens up another heated argument about whether slicing into meat before it rests loses juices, or not, because I suspect most of the experiments that claim it doesn't matter don't actually include a proper rest as defined by the Michelin trained chef above.
Grain - I suspect most people don't really understand what grain is, or how it runs through meat such as beef. I think most believe the grain is the lines you see on top of a steak, roast, etc. But it's best, I think, to regard grain as straw in 3-D, which is to say, the grain may run perfectly horizontal as the meat sits on a board, but the grain might also run slanted down as one looks at meat on a board, even if it's not apparent when looking at the top of a cut of beef. And this matters. So one should study not just the top of the steak or roast, but also the sides. There are several YT vids of well-known popular cooks who teach us how to slice against the grain. But incredibly, in their video, they are actually slicing WITH the grain in their particular example and don't even realize it. That's because they don't really understand how grain runs. So they are simply repeating what everybody else says without consideration of the 3-D nature of how grain runs through beef.