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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-28-2007, 12:02 PM   #1
lazybonesmoke1
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Default Smoke Ring

I want to put up a sign that explains about the smoke ring. How would you guys explain it to the average joe?
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Old 12-28-2007, 12:13 PM   #2
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My understanding is that it is the result of a chemical reaction. Nitrates from charcoal/burning wood add to it but do not cause it totally. I also believe that it will be further developed when starting with colder rather than room temperature meat.

Some folks will get a enhanced smoke ring from using tenderquick.
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Old 12-28-2007, 12:24 PM   #3
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Maybe something about that it is an indication that the food was cooked using a smoky heat source but that it can also be created using certain meat tenderizers (so don’t be fooled).
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Old 12-28-2007, 12:58 PM   #4
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Quote:
Originally Posted by lazybonesmoke1 View Post
I want to put up a sign that explains about the smoke ring. How would you guys explain it to the average joe?
Is this a sign that will be hung up at your restaurant? If so how about something like this...

Dear customer, the BBQ you are about to enjoy is real BBQ. BBQ slow smoked over wood for long amounts of time. That time honored tradition produces a distinct pinkish hue to the meat. This is called 'the smoke ring' and is desired by BBQ enthusiasts everywhere.
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Old 12-28-2007, 01:02 PM   #5
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Originally Posted by Lakeside Smoker View Post
Is this a sign that will be hung up at your restaurant? If so how about something like this...

Dear customer, the BBQ you are about to enjoy is real BBQ. BBQ slow smoked over wood for long amounts of time. That time honored tradition produces a distinct pinkish hue to the meat. This is called 'the smoke ring' and is desired by BBQ enthusiasts everywhere.
Must say, that sound's pretty good to see that when you walk into a resturant.
Back from your trip?? Store open, been in the mood for some burnt end's
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Old 12-28-2007, 01:03 PM   #6
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Quote:
Originally Posted by Lakeside Smoker View Post
Is this a sign that will be hung up at your restaurant? If so how about something like this...

Dear customer, the BBQ you are about to enjoy is real BBQ. BBQ slow smoked over wood for long amounts of time. That time honored tradition produces a distinct pinkish hue to the meat. This is called 'the smoke ring' and is desired by BBQ enthusiasts everywhere.
What he said
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Old 12-28-2007, 01:07 PM   #7
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Quote:
Originally Posted by Lakeside Smoker View Post
Dear customer, the BBQ you are about to enjoy is real BBQ. BBQ slow smoked over wood for long amounts of time. That time honored tradition produces a distinct pinkish hue to the meat. This is called 'the smoke ring' and is desired by BBQ enthusiasts everywhere.
When I open my restaurant, I may use this
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Old 12-28-2007, 02:09 PM   #8
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Slight changes:

Dear Customer/Patron,
The BBQ you are about to enjoy is real BBQ. BBQ is slowly smoked over (insert choice of wood here if you wish) wood for a long period of time. This time honored tradition produces a distinct pinkish hue to the meat called 'the smoke ring' and is desired by BBQ enthusiasts everywhere.
-The Management

maybe add it to the menu too
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Old 12-28-2007, 02:10 PM   #9
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We had lunch yesterday and I had the leftovers today, that chicken on the 3 piggy was awesome. I might also add that the pink is more pronounced near the surface and that meat is not undercooked. That is what I get mostly "is this cooked?"
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Old 12-28-2007, 02:24 PM   #10
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I haven't left for my trip yet. I want to get ready for when we remodel. I want to put up a sign that explains about the smoke ring and about broasted chicken.
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Old 12-28-2007, 02:32 PM   #11
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Quote:
Originally Posted by lazybonesmoke1 View Post
I haven't left for my trip yet. I want to get ready for when we remodel. I want to put up a sign that explains about the smoke ring and about broasted chicken.
How do you get a smoke ring in broasted chicken???
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Old 12-28-2007, 02:39 PM   #12
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Two seperate signs one for the smoke ring and one explaining broasted chicken
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Old 12-28-2007, 02:43 PM   #13
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Sorry Boyz, but you can get a smoke ring cooking meat in the oven in the house!!!!
Ain't got nothing to do with smoke.
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Old 12-28-2007, 03:00 PM   #14
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Quote:
Originally Posted by kickassbbq View Post
Sorry Boyz, but you can get a smoke ring cooking meat in the oven in the house!!!!
Ain't got nothing to do with smoke.
Yes, I know, it’s a chemical reaction, but unless you’re lying to your customers, the most “Natural” way of getting it is from the chemicals created by smoke while smoking the meat…

Please correct me if I’m wrong, but I have put meat on my smoker with no rubs/sauces and obtained a smoke ring and if I put that same piece of meat on my Webber over direct heat with no wood added I wouldn’t get the ring.

I guess what I’m saying is that I have baked a pork loin in my oven (both gas and electric) and never had a smoke ring..
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Old 12-28-2007, 03:07 PM   #15
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Quote:
Originally Posted by Lakeside Smoker View Post
Is this a sign that will be hung up at your restaurant? If so how about something like this...

Dear customer, the BBQ you are about to enjoy is real BBQ. BBQ slow smoked over wood for long amounts of time. That time honored tradition produces a distinct pinkish hue to the meat. This is called 'the smoke ring' and is desired by BBQ enthusiasts everywhere.
Perfect...
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