Hi guys! here at CR there are some BBQ Gurus (due to their long practical BBQ experience) that after sharing your article "'The Science Of Juiciness", insist that resting beef IS A MUST and that the article couldn't be more wrong, based on their practical long trajectory of been BBQ instructors, is there any point of you you could share?
One of those self-named gurus mentioned that renamed chefs as " Ramsay o Wolfgang Puk" emphasize the importance of resting beef once cooked.
Despite my multiple attempts to asking for their hard evidence all last on believing in their experience asking real concrete arguments.
could get some point of view? I'm aligned with meathead point of view but wanted to validate, as I could be totally wrong, as I don't name myself as a Guru as those folks.
One of those self-named gurus mentioned that renamed chefs as " Ramsay o Wolfgang Puk" emphasize the importance of resting beef once cooked.
Despite my multiple attempts to asking for their hard evidence all last on believing in their experience asking real concrete arguments.
could get some point of view? I'm aligned with meathead point of view but wanted to validate, as I could be totally wrong, as I don't name myself as a Guru as those folks.
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