quote:Originally posted by Qnorth:
Could you add the following to the Glossary:
FTC - The use of foil, towel, and cooler to let a meat 'rest' to distribute juices but also to hold the meat for later if needed. Foil the meat, wrap in a towel, and place in a warm cooler and the meat should stay hot for hours.
as the original poster you can go back and edit your own posts