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No matter what type of protein you grill, it’s important to let it rest before digging in. For larger cuts, like a roast, it’s best to let it sit for at least 10 minutes, while a good steak should rest for 5 minutes or so. And always place foil over the meat first. This process not only lets it finish cooking and cool slightly, but it helps redistribute the juices back into the meat.  

Marinate your meat first and seal in those delicious juices while it rests. Try our Weber® Southern Whiskey Marinade Mix.

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