Smoke Ring

lazybonesmoke1 · 12-28-2007, 12:02 PM

I want to put up a sign that explains about the smoke ring. How would you guys explain it to the average joe?

tony76248 · 12-28-2007, 12:13 PM

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.

Divemaster · 12-28-2007, 12:24 PM

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).

Lakeside Smoker · 12-28-2007, 12:58 PM

Quote:

Originally Posted by lazybonesmoke1

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.

Bbq Bubba · 12-28-2007, 01:02 PM

Quote:

Originally Posted by Lakeside Smoker

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

Divemaster · 12-28-2007, 01:03 PM

Quote:

Originally Posted by Lakeside Smoker

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

ipls3355 · 12-28-2007, 01:07 PM

Quote:

Originally Posted by Lakeside Smoker

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

KC_Bobby · 12-28-2007, 02:09 PM

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

Full Throttle Q · 12-28-2007, 02:10 PM

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

lazybonesmoke1 · 12-28-2007, 02:24 PM

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.

Divemaster · 12-28-2007, 02:32 PM

Quote:

Originally Posted by lazybonesmoke1

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???

lazybonesmoke1 · 12-28-2007, 02:39 PM

Two seperate signs one for the smoke ring and one explaining broasted chicken

kickassbbq · 12-28-2007, 02:43 PM

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.

Divemaster · 12-28-2007, 03:00 PM

Quote:

Originally Posted by kickassbbq

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..

JD McGee · 12-28-2007, 03:07 PM

Quote:

Originally Posted by Lakeside Smoker

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...

12-28-2007, 12:02 PM	#1
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN Downloads: 0 Uploads: 0	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]

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

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

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

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	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

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

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

12-28-2007, 02:43 PM	#13
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	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!!!!!! www.kickassbbq.com

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