Aussie BBQ Forum

Hi
Newb question, can someone explain what boating is in relation to resting meat ?

cheers

Never heard that term, it may be regional.
Tenting, yes, Boating no.
Not much help am I

First i heard about boating in reference to resting meat, as Titch has said, tenting is the general term when referring to meat by gently foiling meat lightly to meat the heat in but not to pack it tight...by doing that, you run the risk that the heat will continue to cook beyond the desired doneness.

Cheers

Davo

Boating is a term used when cooking low and slow, say you are doing a brisket and to beat the stall and keep the brisket nice and moist you place the brisket in a foil tray with some sort of liquid and lightly cover with foil its similar to the Texas crutch where the brisket is wrapped in foil but the boat method helps to preserve some of the bark. Cheers Pete.

Thanks Pete,
So is the brisket actually sitting in the liquid or above?

That would be kinda like braising after the smoke....ssomething similar i did to make pastrami?

Sorry if i got it wrong...jjust trying to picture it.

Cheers

Davo

Hi Dave, only a very small amount of liquid in the tray,you just want to keep a bit of moisture around but not have it floating in it.

Well there you go, I often boat meats when doing long cooks and never knew it.
learn something new every day

titch wrote:Well there you go, I often boat meats when doing long cooks and never knew it.
learn something new every day

I used to think it was something that went on at the Studly Park Boatsheds.

We knew the family that use to run that, great place to BBQ

Buggar, my bad.
I was thinking of the Fairfield boathouse

Its a strange term,,. "Boat your meat",,,, Jacuzzi sounds so much more sexier
The power of steam is not to be dissed. Want to cook the perfect sunny side up fried egg?
Crack egg on a greasy hot pan, Add a table spoon of water and place a lid. Done in seconds

thanks chaps - this makes sense

Hey guys if you put the brisket in the foil tray at the start of smoking fat side down it will have its own juice and you can cover with foil when you hit temp without adding anything else. Flavour from the meat and rub will do the job for you and it will make more juice once cover.