Is this appropriate?

[Dr.GarryTTucker]

So I fired up the pit today!

This morning we are going from this

To this!

 

[EggSighted4Life]

It doesn't seem appropriate that I'm not invited.

Looks good!

We haven't yet done the smoker thing, but one day... hopefully.

 

[lazy gardener]

Did you rest the meat for 3 days before cooking/smoking?

How old are the birds? It is only appropriate if you show a plate with the finished product served up with the rest of the meal.

 

[Dr.GarryTTucker]

It doesn't seem appropriate that I'm not invited.

Looks good!

We haven't yet done the smoker thing, but one day... hopefully.

Well come on if your coming!!
Dinner will be at 6pm.
We will have smoked brisket, chicken, homemade sausage, dirty rice, potato salad, and coleslaw.

If you want tips for smoking let me know!

 

[EggSighted4Life]

Did you rest the meat for 3 days before cooking/smoking?

How old are the birds? It is only appropriate if you show a plate with the finished product served up with the rest of the meal.

This whole resting thing throws me for a loop... Fishermen don't do it. Does the poultry industry "rest" their birds before sending them to market for people to buy?

Some report cooking the same day and still getting a reasonable product... maybe before rigor sets in? But sometimes we can feel the rigor setting in a bit by the time we remove from the cone to the table for finishing... and my daughter has to kinda work their legs a little to loosen things up.

What happens if you freeze immediately after processing? Do you still then rest the meat for a few days after defrosting?

Are cows and pigs rested before preparation as well?

Thanks for sharing your knowledge and experience!

 

[Dr.GarryTTucker]

The two chickens I killed on Thursday. So I think I’m cutting it close on the 3 day mark. Why 3 days?

I put them in a brine last night and they will go on the pit at 1ish. And I will definitely show picture of finished project!

 

[EggSighted4Life]

Well come on if your coming!!
Dinner will be at 6pm.
We will have smoked brisket, chicken, homemade sausage, dirty rice, potato salad, and coleslaw.

If you want tips for smoking let me know!

Ah, appreciate the invite!

I could bring dessert, if I was close enough.

Please do enjoy that dinner and your many other blessings, with your family! It sounds lovely.

 

[feedman77]

From a hunting aspect I've shot numerous quail, pheasant, and turkeys.
Have eaten a lot of those the same day most were breasted and fried never noticed a tough bird. Smoked most of the turkeys within a day.

From a deer aspect if it's about 30 to 40 degrees I'll let them hang for up to 5 days with the hide on. There is still some enzyme and bacterial action that helps breakdown some tissues in the meat. But not enough to make it rot.

There is some really high dollar steaks called aged beef that may go 90 days or more aged and it's never frozen they are supposed to be tender and delicious. But when you see them when pulled out of the aging process looks terrible. Kind like a country cured ham.

So I'm guessing most of the resting phase has to do with enzymes that are still breaking down tissues and rigor leaving for a more tender bird.

 

[lazy gardener]

The resting is to allow the rigor to pass. Typically, 3 days. Why 3 days is "the status quo" is something I've often wondered about. I wonder if it's an old wives tale, or tied in with some scriptural significance. I know that @aart and @Beekissed have gone straight from the butcher table to the BBQ with a young cockerel, and had a nice carcass that was not rubbery. However, if not cooking immediately, I'd observe the rest period. No, you can't complete the "rest" after freezing. I found that out the hard way. (one year, I bypassed the rest, and paid for it with tough meat after it thawed.) Last year, I processed some birds that were fine, and did the rest period prior to freezing. But one of them was super tough, even noticeable as I was processing him. The meat had absolutely no give to it at all. I rested it well, and froze it. When i thawed it, it was still super tough. Even the skin was tough. I ended up tossing it after cooking. I wonder if that poor boy had scleroderma.

 

[aart]

I know that @aart and...... have gone straight from the butcher table to the BBQ with a young cockerel, and had a nice carcass that was not rubbery.

Nope, not me, I always rest the cleaned carcass in fridge for 48-72 hours before usually grilling...maybe smoking is different.