The Smoke Ring
One of the most frequent comments I hear from “newbies” to real slow smoked BBQ is: “Ohhhh noooo…..this is RAW!! Look how pink it is inside! Oh, wait….it is cooked in the middle — but not on the outside…” I confidently assure people that this is due to the smoke penetrating the meat, causing the pink ring or “smoke ring” to appear around the outside layer of the meat. This is not raw, this is FLAVOR!!
Guinea Pig Party
Another successful guinea pig party on the books here at Smokin Bear BBQ! What is that you ask? It is a small gathering where we surprise our guests with new recipes to try out. We pass out cards for them to write down their comments, suggestions, etc. Here are just a few: “Prime Rib – my favorite was the non-injected. The injected was a tiny bit too hot.” “Chicken – my favorite one was with seasoning injected, so tasty!” “Prime Rib – incredibly juicy and has the perfect amount of rub.” “Lamb was surprisingly yet satisfying mellow on *lamb* flavor; so tender and tasty!” “The chicken — HOLY SHIT!!” “Phenomenal pasta salad! Great dressing!” “The smoked chicken was the moistest, most tender, I have ever had! Lamb was sweet and tender, similar to the best aged T-bone; the prime rib WONDERFUL–tender, smokiness without being overpowering.” “I will not comment on the lamb because it is MINE…ALL MINE.” One of our guest commented “that was the most tender piece of beef I have ever eaten, what cut of beef was that?” Bear replied, “that was actually slow smoked and lightly rubbed boneless leg of lamb.” Our guest was shocked! “That was lamb?? Not beef!!??” He complimented Bear on his skill at serving the best BBQ he had ever had! …and we are pretty sure he is the one who wrote the mine…all mine comment!!