rack that roast!

summary: rest grilled meat on a rack to hold juices in; (click on images to see larger views and more photos)

barbecued pork Yesterday, I mentioned that I couldn’t remember where we first saw this method of using a rack under meat when letting it rest before slicing. I realize that this amazing technique may have gotten lost in yesterday’s rave.

For at least a couple of months, since seeing someone do it on TV, whenever we have grilled chops, or barbecued a shoulder roast, we have been placing the cooked meat to rest on a rack before cutting into it. Most of the juices stay inside the meat. Hardly any go onto the board when slicing it.

I cannot believe that this isn’t something that is stressed again and again. Yes, sure, everyone says to let cooked meat rest before cutting into it. But hardly anyone says to put it on a rack.

I ask myself again, where DID we first see this wonderful trick? Enter the internet!

I googled to see if I could find out. It wasn’t easy to figure out what search terms to use but I finally settled on [meat grill rest rack Food network]

There were lots of false hits, but I think one of these might be the one. Michael Smith seems most likely, because he is often on at the time we turn the TV on to see if there’s anything interesting on the Food Network. We hardly see Alton Brown any more. (Most often, it’s a stupid reality show “Who’s the next Chef?” or “You really want to be a Fry Cook?” or “Look what we’ve done to ruin the decor of your restaurant” and then we simply turn the TV off. But DON’T let me get started on the demise of the Food Network….)

Rest on a rack for at least 10 minutes before slicing. This will allow the meat that’s stressed out from the heat of the grill to relax and reabsorb the juices that are driven to the center of the cut. By letting it rest you won’t end up with a platter of juice and dry meat!

– Michael Smith, Roast Rack of Lamb with Grain Mustard Crust and Zinfandel Sauce, Chef at Home, Food Network (Canada)

Transfer [cooked] steak to wire rack and rest

– Alton Brown, Sirloin Steak, Good Eats, Food Network

barbecued pork See what I mean? The juices are all inside!

Doesn’t that look fabulous?

Thank you, Michael Smith and/or Alton Brown!

Lately, with pork shoulder, T has been butterflying it and cross hatching almost all the way through before adding whatever seasoning he’s using. On this particular occasion, he used lemon juice, olive oil, dried oregano, salt and pepper.

 

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  • Perfect! It’s mon mari’s birthday dinner tonight and we’re having veal chops…. (His birthday was Thursday but we celebrate on the weekend) Anyway, timing is everything, right! Great tip!
    Loved Alton Brown – we don’t get him here….. But we do get the stupid one….

  • Such a simple thing … beyond effective.

  • Patricia

    Unbelievable difference. I put the slow-roasted pork roast on a rack and there was less than a teaspoon of juice on the plate. The pork was juicy and delicious. Thanks for the new information.

    It is an unbelievable difference, isn’t it? I really can’t believe this isn’t standard information! -Elizabeth