Dealing with the Pink Color in smoking and BBQ'ing

[oldschoolbbq]

Bigc,my most honest opinion is to not invite that guest again.LMAO

 

[smokey mo]

Maybe you should ask them this question;  "how in hell did I get the meat done on the inside and raw on the outside!?"

I have asked the same thing...then I point out that I cooked in a Smoker not a microwave. 

 

[meateater]

I say stick them at the kiddy table with hot dogs and ketchup until there taste buds develop.

 Don't forget the koolaid and tater tots!

 

[caveman]

>>>>>>>>>>>>>>>custome built vertical smoker, (previous life was a traffic light control box-6ft tall) coverted to a 8 rack, dual door Smokin Machine.
 

Please post a few pictures of this smoker.

Craig

 +2...........I would love to see that being a fellow Southern Californian.

 

[eman]

Sorry , But i have enough experiance in this game to know when something is done. If you don't want to eat it ,That;s your problem.

 

[SmokinAl]

Great answer Bassman. I'll remember that for future use.

 

[Bearcarver]

>>>>>>>>>>>>>>>custome built vertical smoker, (previous life was a traffic light control box-6ft tall) coverted to a 8 rack, dual door Smokin Machine.
 

Please post a few pictures of this smoker.

Craig

+ 2 !

Gotta be way cool!

Bear

OOOPS, Didn't see Cavey's post----------Make that +3.

 

[Dutch]

Bigc,my most honest opinion is to not invite that guest again.LMAO

I'm with osbbq on this, They complain about my food the first time, they don't get invited back even if all I'm doing is grilling burgers and brats.

 

[shooterrick]

Tell em to stop and think!  Pink smoke ring on outer edge!  Meat does not cook from the inside out!  LMAO   Well maybe in a microwave.  LOLOLOL

 

[coffee_junkie]

It is a chemical reaction....this is taken from about.com and it is how it was explained to me.

A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.