Free: Contests & Raffles.
Neil I made your Bean recipe to side with ribs this weekend. I found the Pinks (in dry form at safeway). You should post that up to go with Jackelopes pulled pork.
Try this one. I have used it and it tastes great.http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html
Ya gonna start a catering business on the side ? You're hooked now my friend.
Quote from: CAMPMEAT on July 05, 2011, 02:45:59 PMYa gonna start a catering business on the side ? You're hooked now my friend.Ha....I told the wife I'm gonna need a bigger smoker. I wish I took pic's of the finished product. It was a stinkin thing of beauty.I was too worried about getting it right and didn't take any pics.
That was another question. What's the "smoke ring"??Campmeat-My Brinkman is electric...plug and play... Simple=good when you're me with this kind of thing.A bunch of apple wood chunks soaked in Moose Drool and an extension cord. Good to go.
If you look at the slice of brisket you'll notice a pink/reddish line around the outside. That's the smoke ring.From about.com"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. "