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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
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Cellar2ful
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Rest on spit or off?
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Topic: Rest on spit or off? (Read 1277 times)
dgodwin
WKC Brave
Posts: 177
Rest on spit or off?
«
on:
March 31, 2016, 09:45:36 AM »
I used my Weber rotisserie this afternoon for the first time since last summer. My go to cook is a tri-tip roast which never disappoints. After cooking, I like to rest the beef. I removed it from the spit for the rest and feel that this wasn't the best choice. Don't get me wrong, the tri-tip was outstanding and very moist... I just think the pool of juice on the plate was more than I remember in the past. What do you do? Here's a picture before removal.
Thanks!
Sent from my wife's iPad using Tapatalk
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mike.stavlund
WKC Performer
Posts: 2564
Re: Rest on spit or off?
«
Reply #1 on:
April 04, 2016, 08:53:06 PM »
Any time I use the rotis, I let the meat rest *on* the spit. Seems to give it the best chance to maintain most of the meat juices. I also tend to let it rest a little longer, since the metal takes longer to cool off.
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One of the charcoal people.
Travis
WKC Ambassador
Posts: 6537
Re: Rest on spit or off?
«
Reply #2 on:
April 05, 2016, 06:34:24 AM »
I always rest "on". I wonder taking it off then resting if that hole acts like a channel for juices to go, potential drying out the meat.
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Rest on spit or off?