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lazybonesmoke1
Guest
I want to put up a sign that explains about the smoke ring. How would you guys explain it to the average joe?
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.
What he saidIs 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.
When I open my restaurant, I may use this:-DDear 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.
How do you get a smoke ring in broasted chicken??? :mrgreen: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.
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.
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.
Thats not gonna fit on the sign...:-D
- The chemical that gives meat its color is myoglobin. Some meats contain more myoglobin than others. Beef is a darker color than pork because it contains more myoglobin than pork. Chicken thighs are darker than breasts for the same reason.
- Meat curing is performed by adding sodium nitrate and/or sodium nitrite to meat. When myoglobin is mixed with sodium nitrate and/or sodium nitrite they combine into nitric oxide myoglobin which is a very dark red color. When heated, this nitric oxide myoglobin is converted to nitrosylhemochrome which is the typical pink color of cured meats. Ham, Bacon, Corned Beef and Pastrami are examples of cured meats.
- Smoke is the result of the incomplete burning of wood. When wood is heated, the cellulose materials of the wood begin to break down releasing volatile gases and leaving behind organic matter. If the air around the fire is hot enough and there are sufficient levels of oxygen, the gases released into the air by the wood will ignite and be visible as flame. In optimal wood burning conditions, such as an open campfire, once all of the wood is burning it appears that there is no smoke coming from the fire. This is because all of the gases released from the wood through the burning process are igniting. As the levels of oxygen to the fire, or the heat surrounding the fire are reduced, fewer of these gases ignite and instead are carried off and are then visible to us as smoke. Thus smoke is a mix of these gases, along with small bits of carbon and ash from the burnt wood that get released into the air. One of the gases released by the burning of wood is nitrogen dioxide (NO2), which is a nitrite compound.
- The smoke ring is a chemical reaction that occurs when the gas nitrogen dioxide, which is a gas that is present in the smoke, is combined with water moisture on the meat forming nitrous acid. This nitrous acid combines with the myoglobin in the meat forming nitric oxide myoglobin, which when heated turns into nitrosylhemochrome resulting in the final pink color. The nitric oxide myoglobin and nitrosylhemochrome are the same chemicals formed when curing meat with sodium nitrite. The lowest temperature found in all of my research that listed a meat temperature at which the smoke ring stopped forming was 120 degrees. The commonly held believed temperature at which this curing process (smoke ring formation) stopped at is 140 degrees however, but I am not sure how big a deal it is to know whether it happens at 120 or 140 to be quite honest.