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Old 05-18-2009, 01:01 PM   #11
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"Stand" time is usually only necessary on larger pieces of meat because the meat continues cooking after taking it off the grill/out of the oven. Steaks and burgers usually don't need this because they are eaten in their entirety quickly, where as a large rib roast will keep cooking in the middle and you should either leave it stand for 20-30 minutes (depending on size, we only go about 3 lbs for rib roasts for the 2 of us) or if it is already at the temp inside you want, you're going to want to open it up or it will get over done in the middle.

I've not heard of tenting for this purpose, but I'm not a chef, I'm just married to one
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Old 05-19-2009, 04:18 PM   #12
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Freefallin, the idea is to NOT let the roast get to the desired temp IN the oven, so that it won't be overcooked after you've let it rest to redistribute the juices.

And it is recommended to rest your steaks for a short time (around 5-10 minutes) so that the juices will not just run all over your plate or the serving platter.
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Old 05-19-2009, 04:30 PM   #13
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How about some 20-25 pounds brisket, how long should I let it rest before cutting and serving?
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Old 05-19-2009, 04:49 PM   #14
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Charlie, that has to be more than one piece of meat, right? I'd let them rest for 15-20 minutes.
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Old 05-19-2009, 06:10 PM   #15
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Actually it is one piece. It's what butcher get into store before cutting into pieces for sale. It's almos whole side of the cow.
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Old 05-19-2009, 07:22 PM   #16
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Originally Posted by CharlieD View Post
Actually it is one piece. It's what butcher get into store before cutting into pieces for sale. It's almos whole side of the cow.

I've never seen one that big. Still it's a pretty flat piece of meat so 20 minutes should be enough. If you wanted to go to 30 minutes, that would be OK.
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Old 05-19-2009, 07:54 PM   #17
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Actually it is one piece. It's what butcher get into store before cutting into pieces for sale. It's almos whole side of the cow.

Just curiously, what on earth are you gonna cook your side of cow on? And to stay on topic I will add that once you cook that much beef you have time on your side, lol, let it rest til you have rested up from getting it to the table!!
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Old 05-20-2009, 12:42 PM   #18
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Freefallin, the idea is to NOT let the roast get to the desired temp IN the oven, so that it won't be overcooked after you've let it rest to redistribute the juices.

I thought this was known already? That's what Stand Time is for, kind of like icing on the cake ... it's the last stage for larger pieces of meat. Though I've never done it with steaks on purpose, it usually just happens :) Lewis Grizzard, an entertainment writer for a lot of the larger newspapers (dead now, for several years at least) said "If you're grilling with charcoal, the time frame for the coals to be ready is a six-pack." So, if I'm not done with that last beer ... the steak gets a few minutes to stand by default
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Old 05-20-2009, 01:07 PM   #19
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Well, it is not the Whole side of cow, it is only the whole side of brisket. So it goes strait in the oven without any problem.
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