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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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12-28-2007, 12:02 PM | #1 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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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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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
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12-28-2007, 12:13 PM | #2 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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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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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
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12-28-2007, 12:24 PM | #3 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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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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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-28-2007, 12:58 PM | #4 | |
is one Smokin' Farker
Join Date: 01-17-07
Location: Methuen, MA
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Quote:
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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Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King |
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12-28-2007, 01:02 PM | #5 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Back from your trip?? Store open, been in the mood for some burnt end's
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-28-2007, 01:03 PM | #6 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-28-2007, 01:07 PM | #7 | |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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Quote:
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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12-28-2007, 02:09 PM | #8 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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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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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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12-28-2007, 02:10 PM | #9 |
Knows what a fatty is.
Join Date: 06-09-07
Location: Clinton Twp., MI
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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?"
Mike
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Char-Griller Smokin' Pro (a couple mods) Smokin' Tex 1400 UDS (1 done more coming soon) 32" Natural Gasser (warm ups & hot dogs) Turkey Fryer Stumper clone and reverse flow offfset (in planning/construction phase) __________________ D-Boys BBQ Team |
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12-28-2007, 02:24 PM | #10 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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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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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
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12-28-2007, 02:32 PM | #11 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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How do you get a smoke ring in broasted chicken???
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-28-2007, 02:39 PM | #12 |
Full Fledged Farker
Join Date: 02-10-06
Location: MICHIGAN
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Two seperate signs one for the smoke ring and one explaining broasted chicken
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[FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT] |
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12-28-2007, 02:43 PM | #13 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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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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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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12-28-2007, 03:00 PM | #14 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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12-28-2007, 03:07 PM | #15 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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