Beer can chicken rub weber

Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products. Beer can chicken rub weber will cook faster and there will be less overcooked meat just below the surface. Here’s a picture of a page from a cookbook by Wolfgang Puck, a brilliant and famous TV chef with many restaurants.

He says a big old roast should come to room temp in about an hour. It took just more than an hour for the center to come to room temp. Just a bit longer than Chef Puck thinks. Worse, after five hours it began to smell funny. This makes it a great insulator. Now I know that, in theory, all contamination on whole muscle meats like steaks and roasts will be on the surface and not deep into the meat. I understand that within a minute on a hot grill all of them will be dead.

But I also know that the population can double in 20 minutes at room temp. So the idea of leaving a steak at room temp for more than 30 minutes or so gives me the creeps, especially if there are cracks and pits in which microbes can hide. And it should go without saying, never leave poultry, burgers, or ground meat at room temp for more than a few minutes. They are susceptible to contamination within the meat and sitting around can really mess up these meats. For more on the subject, read my article on food safety.