RESTING & TESTING THE MEAT
It is very important to test the meat before serving. It can be hard to tell how well-done meat is on the barbecue by sight alone. Be sure to cut into chicken and pork, checking that the juices run clear, or invest in a temperature probe.
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Before you tuck in we really recommend you rest the meat! Resting the meat allows it to reabsorb its juices and become more tender. If you cut into it straight away the juices will run out and the meat possibly be tougher than desired.
We like to rest our meat on a warmed, foil-covered tray on the top rack of the BBQ, away from direct heat. The bigger the cut, the longer you rest it.
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