What's the general consensus?

I always let mine come to room temp and have never had any
problem. Final product has been pretty dang good, even if I
do say so myself. Of course no one else has complained
either and our group is pretty straight forward about things.

Bob ) indicated that it should be straight from
the fridge.

Let the votes fly...

--
Steve

On Thu, 07 Dec 2006 21:24:53 -0500, Steve Calvin > wrote:

>What's the general consensus?
>
>I always let mine come to room temp and have never had any
>problem. Final product has been pretty dang good, even if I
>do say so myself. Of course no one else has complained
>either and our group is pretty straight forward about things.
>
>Bob ) indicated that it should be straight from
>the fridge.
>
>Let the votes fly...

/delurk

im a straight from the fridge smoker myself. no particular reason for it,
and to be honest i had never heard of letting meat warm up before
hanging out here. keep meaning to try it, but never think about it
before hand.

---------------------------------------------------
Scootz

I routinely bring the meat from the cooler about an hour or so before
cooking, and let it set on the counter top. I prefer to have my steaks,
ribs and pork at room temperature before cooking. The only exception is
chicken and fish, which I generally bring from the cooler and wash in
cold water about 30 minutes or so beforehand. Before coating with EVOO,
I give a fish, shrimp & scallops a quick rinse in mild lemon water to
remove any fishy smell.

Incidentally, I never do the salt/pepper and garlic on steaks until just
before putting them on the grill. I feel that the salt pulls too much
juice from the steak when done early.

Nonnymus

Steve Calvin wrote:
> What's the general consensus?
>
> I always let mine come to room temp and have never had any problem.
> Final product has been pretty dang good, even if I do say so myself. Of
> course no one else has complained either and our group is pretty
> straight forward about things.
>
> Bob ) indicated that it should be straight from the fridge.
>
> Let the votes fly...
>

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

On 2006-12-07 21:24:53 -0500, Steve Calvin > said:

> What's the general consensus?
>
> I always let mine come to room temp and have never had any problem.
> Final product has been pretty dang good, even if I do say so myself. Of
> course no one else has complained either and our group is pretty
> straight forward about things.
>
> Bob ) indicated that it should be straight from the fridge.

When grilling small cuts of meat, you should let it warm up so that you
can achieve a warm red center without overcooking the outside. When
barbecuing larger cuts of meat, you won't notice a difference in the
flavor, and leaving a butt or brisket out at room temperature long
enough for it to warm throughout is asking for trouble.