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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-20-2013, 07:25 AM   #16
oifmarine2003
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Unread 02-20-2013, 07:36 AM   #17
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$1.50 for a cup a Coffee,... Dayum! I'd hate to see the prices on the rest of the menu! That's high dollar eats. Glad I don't live in the Peoples Socialist Republic of Kaliforniastan
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Unread 02-20-2013, 07:40 AM   #18
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What? No warning about grilled and/or smoked food causing cancer?
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Unread 02-20-2013, 07:51 AM   #19
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I have a co-worker who is convinced that a smoke ring equals undercooked meat. Whenever I bring in pulled pork for our monthly food day/b-day celebration, I have to pull some for her that has no pink in it. Explaining it to her does no good.

If I am ever able to grill burgers, etc. for food day, I will make sure she gets a crunchy one.
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Unread 02-20-2013, 07:59 AM   #20
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Quote:
Originally Posted by tnjimbob View Post
I have a co-worker who is convinced that a smoke ring equals undercooked meat. Whenever I bring in pulled pork for our monthly food day/b-day celebration, I have to pull some for her that has no pink in it. Explaining it to her does no good.

If I am ever able to grill burgers, etc. for food day, I will make sure she gets a crunchy one.
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Unread 02-20-2013, 08:20 AM   #21
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Quote:
Originally Posted by tnjimbob View Post
I have a co-worker who is convinced that a smoke ring equals undercooked meat. Whenever I bring in pulled pork for our monthly food day/b-day celebration, I have to pull some for her that has no pink in it. Explaining it to her does no good.

If I am ever able to grill burgers, etc. for food day, I will make sure she gets a crunchy one.
I'm with you on this one. I know people like this and it drives me nuts. No matter how many times you tell them they simply do not believe you. They think it is under cooked.
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Unread 02-20-2013, 08:25 AM   #22
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That's really funny. Or sad. Mostly funny.
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Unread 02-20-2013, 08:58 AM   #23
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LOL. My mother in law thinks meat has to be dry and gray in order to be done. When she first tried my smoked chicken, she freaked out because it was pink and juicy. She still wants her steaks well done but she's okay with the chicken now. My wife had to explain to her what the smoke ring on the brisket was.
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Unread 02-20-2013, 09:37 AM   #24
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Quote:
Originally Posted by tnjimbob View Post
I have a co-worker who is convinced that a smoke ring equals undercooked meat.
Have you ever asked her how it's possible for the center of the meat to be "done" (i.e. no pink) while the edge has somehow remained undercooked from an external heat source?

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Originally Posted by Texas Turtle View Post
LOL. My mother in law thinks meat has to be dry and gray in order to be done. When she first tried my smoked chicken, she freaked out because it was pink and juicy. She still wants her steaks well done but she's okay with the chicken now. My wife had to explain to her what the smoke ring on the brisket was.
My parents are the same way but as they're both in their 70s they grew up in a time when it was more necessary to cook meat very thoroughly, especially pork. I've gotten my dad to accept that a medium-well steak is OK but any pink other than a smoke ring in pork is still a no-no.

BTW, what's "gourment" coffee?
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Unread 02-20-2013, 10:05 AM   #25
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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).
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Unread 02-20-2013, 10:39 AM   #26
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Default Re: This ain't BBQ country around here.

Keep driving north...it gets worse! Lol!

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Unread 02-20-2013, 11:34 AM   #27
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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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Unread 02-20-2013, 11:38 AM   #28
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I've seen that same warning as a large sign placed where you couldn't miss it in a bbq place in Ithaca, NY.
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Unread 02-20-2013, 12:10 PM   #29
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The whole "smoke ring and not being done" stuff puzzles me.

Why would someone think that the outer part of a piece of meat not be done (pink), but yet the center is done (not pink)?

Geez, I guess those people would never each pork chops that are pink in the middle.

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Unread 02-20-2013, 12:13 PM   #30
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Yup, there's that very same disclaimer on the menu at our local Q joint. I've even had people eating smoked chicken at my house go when they cut into their chicken and I have to explain that it's not undercooked.
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