"Turns out bark is a byproduct of complex chemical reactions: The Maillard reaction and polymerization chief among them."
I had it on the smoker for 6 hours and it never went above 180 because I ran out of time. I cut it in half for space reasons and saw a good pink smoke ring, my flavor crust was a pit soupy and I didn't see a pellicle. So I know my soupy flavor crust will dry out in the oven, I just wanted to...
Well, yes and no, I mean, the bark is just the flavor crust PLUS the pellicle, I know I have the flavor crust but I didn't really have that hardened outter layer of meat polymerization that I read is called the pellicle.
So I smoked my ribs for 6 hours, got a great smoke ring, no pellicle formed, I fixed the issue and it won't happen again.
My question is this-
Can a pellicle form @ 250° in a standard oven?
(I know I can get it to form if I throw it back on the grill, but I was hoping to just do this the easy...
So, first shot at the ribs,
STRIKE 1: I misunderstood, and thought I wanted 300° to caramelize at the end, I was wrong.
STRIKE 2: I asked Google when to take them off, it said 180°... so I did that, questioning the 203° ...
On my final swing... The NEXT DAY!!!!... I attempt to salvage my...
That steel pan advice! Thank you, I'll try that out. I'm using Pit-boss brand mesquite, do you have any advice on pellets that pump less heat out?
Ya my Thermoworks gas 4 pins and it absolutely runs hotter on the edges and the stack side. I try to keep things as centered as I can, I use a...
Yeah, keeping my temp setting way low has been my work around; that and opening when it it gets to warm // closing the vent when it gets to cool.
I feel there should be a less hands on solution for something like this though!
Hi, new to the site, spent about 6 hours reading thread after thread on bark yesterday and it seems like this is the spot for questions! So here goes!
I'm a 34 y/o Vet who just got into smoking.
I've been grilling since I was a kid.
Grill: Just bought a Pit Boss 1000sc
First Toy: Thermoworks...