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Unread 02-20-2013, 11:34 AM   #27
Bamabuzzard
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Quote:
Originally Posted by Grain Belt View Post
I have no problem with this warning. I think it seems to be a good educating statement in an area where BBQ might not be overly common. I live in an area with little BBQ tradition. I often do cooks for my place of work and will explain why my chicken legs or thighs have the smoke ring (pink hue).
I'll have to agree. For most folks down South (or in BBQ regions) it is a non issue. But a lot of people in regions where BBQ doesn't have a presence they rely on what they know or have been taught about meat. "Pink"=raw.

So the smart thing for businesses trying to break into these regions might do is to head this off at the pass. Put it out there, explain it, and move on.
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