This ain't BBQ country around here. - Page 2

oifmarine2003 · 02-20-2013, 07:25 AM

California is a whole different world

Bludawg · 02-20-2013, 07:36 AM

$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

pbj · 02-20-2013, 07:40 AM

What? No warning about grilled and/or smoked food causing cancer?

tnjimbob · 02-20-2013, 07:51 AM

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.

Garrett · 02-20-2013, 07:59 AM

Quote:

Originally Posted by tnjimbob

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.

Bless!

Bamabuzzard · 02-20-2013, 08:20 AM

Quote:

Originally Posted by tnjimbob

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.

NickTheGreat · 02-20-2013, 08:25 AM

That's really funny. Or sad. Mostly funny.

Texas Turtle · 02-20-2013, 08:58 AM

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.

ScreamingChicken · 02-20-2013, 09:37 AM

Quote:

Originally Posted by tnjimbob

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?

Quote:

Originally Posted by Texas Turtle

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?

Grain Belt · 02-20-2013, 10:05 AM

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).

JD McGee · 02-20-2013, 10:39 AM

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

Sent from my DROID3 using Tapatalk 2

Bamabuzzard · 02-20-2013, 11:34 AM

Quote:

Originally Posted by Grain Belt

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.

Bonewagon · 02-20-2013, 11:38 AM

I've seen that same warning as a large sign placed where you couldn't miss it in a bbq place in Ithaca, NY.

sdbbq1234 · 02-20-2013, 12:10 PM

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.

wallace

Wampus · 02-20-2013, 12:13 PM

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.

02-20-2013, 07:25 AM	#16
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	California is a whole different world __________________ Chris- Midwest BBQ Outreach

02-20-2013, 07:36 AM	#17
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	$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 __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

02-20-2013, 07:40 AM	#18
pbj Full Fledged Farker Join Date: 09-03-12 Location: Hopkins, MN Name/Nickname : Curly	What? No warning about grilled and/or smoked food causing cancer? __________________ Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR]

02-20-2013, 07:51 AM	#19
tnjimbob Full Fledged Farker Join Date: 02-02-12 Location: Nashville, Tn Name/Nickname : Jim H.	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. __________________ BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ

02-20-2013, 08:25 AM	#22
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	That's really funny. Or sad. Mostly funny. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

02-20-2013, 08:58 AM	#23
Texas Turtle Take a breath! Join Date: 05-26-09 Location: Fulshear, Texas	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. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.

02-20-2013, 10:05 AM	#25
Grain Belt is one Smokin' Farker Join Date: 11-11-09 Location: Northern MN	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).

02-20-2013, 10:39 AM	#26
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Re: This ain't BBQ country around here. Keep driving north...it gets worse! Lol! Sent from my DROID3 using Tapatalk 2 __________________ "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...

02-20-2013, 11:38 AM	#28
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	I've seen that same warning as a large sign placed where you couldn't miss it in a bbq place in Ithaca, NY. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

02-20-2013, 12:10 PM	#29
sdbbq1234 is One Chatty Farker Join Date: 02-11-10 Location: Northern VA	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. wallace __________________ wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!"

02-20-2013, 12:13 PM	#30
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]