Is it murder...

[rw willy]

if you kill someone when they ask if the meat is done because the pink ring on the outside?
I hate this stupid question. I got it the other day after smoking burgers, fatty and brats.
"Ooh is it raw, its awful pink."
Well the inside is cooked thru, dummy. How can it be raw on the outside?
Sorry, just frustrating to have this conversation whenever "new" people are at the house.

Just had to vent, thanks

 

[bbq engineer]

People that have never had smoked poultry are the worst...Of course it is done!

 

[zopi]

Oh, I feel ya there..I love it when I make spicy food intentionally bland and get $%^&^ed at because it's too spicy...
Nahh..that's not hot...eat this..THAT is hot...

(We have liftoff!)

 

[alx]

Only if you get caught...My poultry will get that question occasionaly.Those folks never had good Q ,so i try not to murder them

 

[travcoman45]

Justifiable Homicide.

 

[beer-b-q]

Actually it is your job to educate these people so, Just Beat Them Severely So They Never Ask Again...

 

[fire it up]

I love that question, the magical reverse raw food.

 

[the iceman]

Just tell them if they don't like it, they don't get any. Leaves more for you.

 

[nate_46]

Nice rant!! I have educated everyone I normally share food with so I don't hear that anymore. The wife said she wasn't sure about curing the brisket for so long before cooking it "I know it is going to go bad". Then she smelled the scent of heaven and ate the rest!! Why did she have to try it????

 

[shooterrick]

Look at it as an oportunity to introduce someone to the fine art of smoking! Remember we all had to be potty trained at one time or another. LOL

 

[hemi]

Yep, raw alright.. eat some of the veggies and I will get rid of it..

Hemi..

 

[gnubee]

I cannot get mad at someone who is simply looking out for themselves. Non Q smokers cannot be expected to know that the pink is good for them. We have all been conditioned not to eat pink meat especially poultry. To not question a cook who gives you pink meat would be irresponsible of you.

I actually enjoy showing them the smoke ring and explaining how the process works. It gets them interested in the process and makes it easy to convert them over to the dark side. mUuuhhaahhahaah <----evil laugh.

 

[ellymae]

This is a teaching opportunity... or tell them not to eat it - more for you!

 

[forluvofsmoke]

Been there...I've made it a habit now to inform all the "new" Q eaters in the bunch, what to expect for flavor, coloring of the meat, textures, etc. Then it is interesting for me when they start eating, as they start commenting about it being even better than I described it to them.

They ALWAYS want more, if they have an idea what they are about to partake of before the first bite. I learned that if I have the opportunity to build the appropriate mind set with them ahead of time, they have a much more enjoyable experience. Also, it helps to build their trust that you know what you are talking about, and know how to cook after they experience what you describe to them.

Take a few moments to educate them...you and they will enjoy sharing the meal much, much more.

Good smokes to ya!

Eric

 

[the dude abides]

Punch them, take their plate, tell them to leave and to loose your phone number. You'll never be caught again talking to anyone that stupid ever again.

 

[cruizer]

Sorry I have to agree with the Dude!

 

[benjaminr]

I have killed for less

 

[Dutch]

When I have new folks over that have never seen the smoker in action, I'll drag them along when it's time to check the temps. Shoot, I'll even let them insert the thermo probe into the meat once I show then where I want it. When the themo shows the internal temp of 190+ I throw out the question, "So you think it's done?" Then I get all kinds of comments-"Oh, I never cook meat past 165 or some "grill" related number. Then I go into explaining how the smoke and the nitrates/nitrites react causing the smoke ring etc.

When the meat is served, I've heard their wifes say "It's not done, the edge is all pink" and then their hubby steps in and replys, "Well, I checked the temps myself and it was 190+ so it is done, the pink you see is caused by a chemical reaction". Me, I just sit back and enjoy the compliments! Ain't edjumication a wonerful thing?!!!

 

[bman62526]

HA! Way to be Dutch...get someone else (an innocent, neutral bystander) to get in on the temp. probe fun - then you can prove it's up to temp!

Actually, I agree with the replies that state it's an opportunity to educate. However, just because I don't seem to get mad whenever anyone mentions the pink inside my perfectly BBQ'd chicken - what DOES really shoot me over the moon pissed, is when we're about 45 min. from dinner, and most everyone has arrived and we start talkin about what we're having, and someone says, "I only like ribs that are falling off the bone - otherwise they aren't good..." or something to that effect.

I still try and educate them - tell them that falling off the bone is for pulled pork only, and that TRULY good ribs have to have a tiny bit of
pull...."

 

[mballi3011]

Yes Sir Rick we all did have to be potty trained but sometimes dumb is so not right. It is and will be the question that anyone that smokes meat will answer a zillion time and bite they tongue everythime you say "yea it's done it's the smoke that makes it pink" and then they look at you with THAT LOOK that would make Forset Gump look like a brainieack. DAAAAAAA
Sometime you just want to hang a sign but then how do you get people to read a sign thats says: " Our BBQ meat will have a pinkish color"
After working in constuction and around the general public for 20 years (In open convenience stores) I have come to the conclusion that most people are very curious and very STUPID. Whats ya doin and I'm tearing down walls.