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Old 12-04-2008, 06:47 PM   #19
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Location: Battle Creek, MI

Originally Posted by barbefunkoramaque View Post
You're right... and it could be why NO ONE is arguing yet.

A good bark must be both a bark(crust), penetrate the meat, AND have a good, non-carbon or sooty taste. It should start as Black to Umber in color and give way to a deep, deep, deep red with a good smoke ring (not heat ring) behind that.
I'd agree with all of that! (Sort of )

One sticking point I see is "(crust)." Personally, I don't want anything the least bit "crunchy" when I bite into a piece of meat. I feel the bark should complement the meat, not stand out in any way.

Good judgment comes from experience, and a lot of that comes from bad judgment.
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