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Originally Posted by shel  Plastic wrap on hot food? Why plastic wrap? |
Learned it from Paul Kirk. Better texture in and out; moister meat. My experience, big deal with big cuts, but not so important with ribs.
The guy who taught me the most about 'q, was someone you knew -- Willie Walker. He liked to wrap very neatly in aluminum foil for transport -- always with a "drug store wrap," which for some reason I never understood was meaningful to him.
Not to drop names, but I had a few with Ray Lampe when he was in SoCal a couple of years ago. Although I'd run into him a few times over the years we were barely acquaintances. But we found out we disliked a lot of the same people with the same intensity and that always means drinks, right? Among other things we talked about resting product. He says he tried cling wrap on brisket though it had pluses and minuses, but will stick with foil. FWIW, he doesn't believe much in resting ribs at all, saying 5 minutes are enough. But I seem to remember him pulling the ribs a lot sooner than that for comp presentations at least when he was organized enough to start on time. Hard to know what to take from him, since he cooks hotter than anyone else in those damm BGEs -- kinda sorta sui generis. Whatever he does, he's a great cook.
BDL