What Does Resting Mean?
Resting is a term used to describe the step AFTER grilling when the meat is removed from the heat to finish cooking. The 10 to 30 minutes AFTER the meat is removed from the grill is the MOST IMPORTANT STEP in achieving perfectly tender and juicy meat from the grill. This period of time is called "Resting", as grilling gurus will instruct, "...let your grilled meat rest after you remove it from the grill"
Why does "Resting" matter?
As you cook meat on the grill or in the oven, the juices travel to the center of the meat. If you cut the meat immediately after you remove it from the heat source, more than half of the juices spill out onto your dish or cutting board. If you let your meat rest in a dish with foil and your GrillTender, the juices begin to redistribute throughout the cut of meat, thus making it more tender, easier to cut, and of coarse, more juicy. Because the GrillTender helps retain the heat in the meat longer, our experience shows that you can produce a more tender serving of meat and serve it piping hot.
Additionally, when you rest a larger piece of meat under the GrillTender, you can rest for a longer period of time without the meat loosing the heat if it were left to rest normally. The GrillTender allows for a slow roasting environment and permits you to rest and tenderizing the meat as it sits and simmers in its own juices. This procedure is encouraged for larger roasts and chickens for up to 30 minutes, at which time the meal can be brought to the table piping hot....thanks to your GrillTender!
Resting Time Guide
| Type of Meat | Recommended
Resting Time |
| Chicken breast | 15-20 |
| Whole Chicken |
20-30 |
| Steak, Thin < 1" |
5-10 |
| Steak, Thick > 1" |
15-20 |
| Rib Roast | 20-30 |
| Pork Chops | 15 |
| Pork Loin or Roast | 20-30 |
| Fish/seafood | 5 |
Check doneness of meat before serving. Recommended resting times can vary based on thickness of meat and original temperature of the meat from the grill.
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