[General] Get in on in 20 minutes

[Darko79]

Hello everybody.

My name is Darko and this is my first topic, I've picked up a sentence from a cooking youtube channel.
"Let rest the brisket for hours or you could get in on maybe in 20 minutes".
What does "get in on" mean here?
Is it correct get in on or was more appropriate get "it" on?
Regards.

 

[probus]

You need to provide us with the source so we can hear it for ourselves.

 

[Darko79]

You need to provide us with the source so we can hear it for ourselves.

https://youtu.be/K5rtd7GITlg
You can check the sentence at 4.18m.
Title of the video is "Texas Style Brisket Recipe".
Thanks for answering.

 

[emsr2d2]

Hello everybody.

My name is Darko and this is my first [STRIKE]topic[/STRIKE] thread. [STRIKE]I've picked up[/STRIKE] heard [STRIKE]a[/STRIKE] the following sentence [STRIKE]from[/STRIKE] on a YouTube [STRIKE]cooking[/STRIKE] cookery [STRIKE]youtube[/STRIKE] channel.

"Let rest the brisket for hours or you could get in on maybe in 20 minutes".

What does "get in on" mean here?
Is [STRIKE]it correct[/STRIKE] "get in on" correct or [STRIKE]was[/STRIKE] would "get it on" be more appropriate? [STRIKE]get "it" on?[/STRIKE]
[STRIKE]Regards.[/STRIKE] Unnecessary.

https://youtu.be/K5rtd7GITlg

You can [STRIKE]check[/STRIKE] hear the sentence at 4:18. [STRIKE]m.[/STRIKE]
The title of the video is "Texas Style Brisket Recipe".

[STRIKE]Thanks for answering.[/STRIKE] Unnecessary.

Please note my corrections above.

You misquoted the words at the beginning. He says "At this point, you could let the brisket rest for hours, or you could get it on, maybe, in twenty minutes". The subtitle of "get in on" is wrong.

 

[Tdol]

I think he means start cooking it.

 

[Tdol]

I wouldn't use rest the way he does- I use rest after cooking meat like steak before you cut it. I think he's trying to describe things in a stylish way that stands out a bit.

Mind you, that does look good when he slices it.

 

[emsr2d2]

I wouldn't use rest the way he does- I use rest after cooking meat like steak before you cut it. I think he's trying to describe things in a stylish wat that stands out a bit.

Yes, I thought was an odd use of "rest" too. From what I can recall from my meat-eating days, recipes usually called for meat to be rested after cooking and before slicing. Leaving it aside before cooking, perhaps with some kind of liquid baste or herb rub would be more like marinading it for a while.

 

[Tdol]

Some would call that a dry rub rather than a marinade, but it's a stretch to call it resting. The resting takes place before he carves it.

 

[GoesStation]

I found a couple of cooking pages that use rest for a period before cooking, but it doesn't seem to be common. It's logical, though; why not use a commonly-accepted term for "sit" or "stand" regardless of whether that happens before or after applying heat?

 

[probus]

There are several baseless myths about culinary matters that recirculate endlessly. One is that given enough time the flavours of a rub or marinade will penetrate into the interior of meat. It was debunked by experiments described by science grad turned chef J. Kenji Lopez-Alt in his excellent book The Food Lab.