BBQchef33
05-02-2007, 10:50 AM
guys, i need a few pics of a smoke ring on pork and chicken(pink but cooked).
Its for a placard I am placing on the serving tables(in a frame) at yakfishinfools charity event this weekend so we dont get people coming back with "this aint cooked". We are serving pulled pork and chicken leg/thigh quarters.
I dont have time to dig thru our pr0n pictures. Anyone got one handy that i can include on the document.
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The food we are serving is Real BBQ. Not grilled, not boiled and not baked. It is BBQ, some call it smoked, but no, its BBQ.
BBQ’ed food has a deceiving appearance of being ‘undercooked’. It is usually pinker and juicier than something boiled or roasted. The pink appearance is due to a chemical reaction between the smoke and the proteins in the meat. In the world of BBQ, this is known as a ‘Smoke ring’ and is coveted in our circles, but to the uninitiated, the meat may appear to be undercooked. We assure you, it is not.
BBQ cooks at low temperatures of 210-275 degrees for extended periods of time. The pork shoulder we are serving has cooked for about 10 hours at 230 degrees to an internal temperature of 190-200 degrees and the chicken cooked for about 2-3 hours at 250 degrees to an internal temperature of 180. Although these finished temperatures are much higher than those considered ‘safe’ in home cooking, our technique of ‘low and slow’ prevents the food from drying out. The pink appearance you may see is normal.
We hope you enjoy your dinner tonight and good luck out on the bay!!
Its for a placard I am placing on the serving tables(in a frame) at yakfishinfools charity event this weekend so we dont get people coming back with "this aint cooked". We are serving pulled pork and chicken leg/thigh quarters.
I dont have time to dig thru our pr0n pictures. Anyone got one handy that i can include on the document.
************************************************** *****
The food we are serving is Real BBQ. Not grilled, not boiled and not baked. It is BBQ, some call it smoked, but no, its BBQ.
BBQ’ed food has a deceiving appearance of being ‘undercooked’. It is usually pinker and juicier than something boiled or roasted. The pink appearance is due to a chemical reaction between the smoke and the proteins in the meat. In the world of BBQ, this is known as a ‘Smoke ring’ and is coveted in our circles, but to the uninitiated, the meat may appear to be undercooked. We assure you, it is not.
BBQ cooks at low temperatures of 210-275 degrees for extended periods of time. The pork shoulder we are serving has cooked for about 10 hours at 230 degrees to an internal temperature of 190-200 degrees and the chicken cooked for about 2-3 hours at 250 degrees to an internal temperature of 180. Although these finished temperatures are much higher than those considered ‘safe’ in home cooking, our technique of ‘low and slow’ prevents the food from drying out. The pink appearance you may see is normal.
We hope you enjoy your dinner tonight and good luck out on the bay!!