Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Covered or uncovered?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Covered or uncovered?

    Is there a rule of thumb for covering a piece of meat in the fridge (say, overnight), versus leaving it uncovered?

    I picked up the tip the chicken should be left uncovered overnight to help with crispy skin. But, what about other meats? Is there a delineation between chicken, beef, and pork? Or different cuts within?

    Any "science" to offer up between "why" we leave one uncovered versus covered?

    #2
    Depends on the fridge. If I leave briskets uncovered in one fridge it really dries out the sides. The other fridge I use it is no big deal.

    Comment


      #3
      In general, I dry brine poultry uncovered ... and all other meats covered. The objective with poultry is to dry the skin ... other meats not so much.

      Comment


        #4
        Covered food in fridge prevents drying out, most important it keeps from picking up other odors you may have in fridge

        Comment


          #5
          I guess it is just habit - Mama said always cover food in the fridge.

          Comment


            #6
            Leaving it uncovered can make the rest of the fridge smell like rub.... Which might not be a bad thing!

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here