The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-28-2007, 12:02 PM   #1
lazybonesmoke1
Full Fledged Farker
 
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
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?
__________________
[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]
lazybonesmoke1 is offline   Reply With Quote


Unread 12-28-2007, 12:13 PM   #2
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

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.
__________________
"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!
tony76248 is offline   Reply With Quote


Unread 12-28-2007, 12:24 PM   #3
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

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).
__________________
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.
Divemaster is offline   Reply With Quote


Unread 12-28-2007, 12:58 PM   #4
Lakeside Smoker
is one Smokin' Farker
 
Lakeside Smoker's Avatar
 
Join Date: 01-17-07
Location: Methuen, MA
Downloads: 0
Uploads: 0
Default

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.
__________________
Blog

In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King
Lakeside Smoker is offline   Reply With Quote


Unread 12-28-2007, 01:02 PM   #5
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

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.
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
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 12-28-2007, 01:03 PM   #6
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

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
__________________
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.
Divemaster is offline   Reply With Quote


Unread 12-28-2007, 01:07 PM   #7
ipls3355
is one Smokin' Farker
 
ipls3355's Avatar
 
Join Date: 04-27-07
Location: Mattoon, IL
Downloads: 0
Uploads: 0
Default

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
__________________
Chris

Crankin out Q on my ECB since 2005
UDS born September, 2007
22" Weber Kettle
18" Weber Kettle
ipls3355 is offline   Reply With Quote


Unread 12-28-2007, 02:09 PM   #8
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Gardner KS
Downloads: 0
Uploads: 0
Default

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
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Unread 12-28-2007, 02:10 PM   #9
Full Throttle Q
Knows what a fatty is.
 
Join Date: 06-09-07
Location: Clinton Twp., MI
Downloads: 0
Uploads: 0
Default

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
__________________
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
Full Throttle Q is offline   Reply With Quote


Unread 12-28-2007, 02:24 PM   #10
lazybonesmoke1
Full Fledged Farker
 
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
Default

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.
__________________
[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]
lazybonesmoke1 is offline   Reply With Quote


Unread 12-28-2007, 02:32 PM   #11
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

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???
__________________
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.
Divemaster is offline   Reply With Quote


Unread 12-28-2007, 02:39 PM   #12
lazybonesmoke1
Full Fledged Farker
 
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
Default

Two seperate signs one for the smoke ring and one explaining broasted chicken
__________________
[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]
lazybonesmoke1 is offline   Reply With Quote


Unread 12-28-2007, 02:43 PM   #13
kickassbbq
is One Chatty Farker
 
kickassbbq's Avatar
 
Join Date: 10-20-05
Location: mn
Downloads: 0
Uploads: 0
Default

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.
__________________
Smoke On!!!!!!
[URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]
kickassbbq is offline   Reply With Quote


Unread 12-28-2007, 03:00 PM   #14
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

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..
__________________
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.
Divemaster is offline   Reply With Quote


Unread 12-28-2007, 03:07 PM   #15
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

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...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
no smoke ring Melon bros. catering Q-talk 4 11-04-2009 08:35 PM
no smoke ring AR Pork Producer Q-talk 12 08-08-2009 10:44 PM
VERY sharp smoke ring edge - too much smoke? capnamerca Q-talk 13 10-11-2006 08:37 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:47 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts