You want to know the scientific reason that meat "Stalls"...

worchard · Postby **worchard** » Tue Sep 27, 2011 5:08 pm

Pretty cool article on why a big peice of meat hits a "stalling" point and then continues to cook.

http://amazingribs.com/tips_and_techniq ... stall.html

elpjt · Postby **elpjt** » Tue Sep 27, 2011 7:21 pm

Great article. Answered some questions but also inspired me to cook a brisket Saturday.

js-tx · Postby **js-tx** » Tue Sep 27, 2011 10:16 pm

Cool, thanks. To think I almost didn't read it, cause I thought I knew.. Very interesting read.

atcNick · Postby **atcNick** » Wed Sep 28, 2011 8:29 am

Interesting. I will bookmark it.

-Nick via Tapatalk

Tuck · Postby **Tuck** » Wed Sep 28, 2011 10:23 am

Fantastic read thanks for the heads up !

Later
Tuck
:blues:

BigTex33 · Postby **BigTex33** » Wed Sep 28, 2011 12:40 pm

This is one of my favorite websites. If you have time, search around and you will find lots of great info on just about anything pertaining to the BBQ or grilling world. Lots of great product reviews as well.

Zilla · Postby **Zilla** » Wed Sep 28, 2011 2:56 pm

Very good!! It also kills the claim of Wet Bulb/Dry Bulb temperatures being the cause. I have always disagreed with that idea.

cowboydon · Postby **cowboydon** » Wed Sep 28, 2011 9:03 pm

Wayne - Great article - thanks for posting it.

Snow Bunny · Postby **Snow Bunny** » Thu Sep 29, 2011 7:56 am

Great Article, Thanks Wayne :salut:

Postby **DATsBBQ** » Mon Oct 03, 2011 8:16 am

The old Evaporative Cooling effect, there was a thread on this not too long ago. Even had a poll on it: viewtopic.php?f=2&t=15493&p=142856&hilit . Some good info in that thread too.

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