Tips, Hints & Recipes

Pink meat and the pink smoke ring

When using a smoker-style bbq, the smoke gives meat a pinkish hue. People immediately think meat isn�t cooked when they see pink. To determine if the product is thoroughly cooked use other indicators. If the meat feels right it is probably cooked, but if unsure always check the temperature.

This cooking method gives the meat closest to the edge a pinkish hue known as a �smoke ring.� This ain�t a bad thing! In fact, it is highly desirable and will not affect the taste or safety of the meat. So pass on the news�

Here are some more helpful bbq tips and hints we�d like to share with you�

• Cook meat on the bone! The bone aids in the cooking process and transfers heat into the meat. The bone will help the meat cook faster and more evenly and it also acts as a shield for meat near the surface.
• Always start with the fat side up.
• Turn meat as few times as possible. However, turning the meat will add colour and sometimes avoid burning.
• Marinating or glazing meat is good, but don�t sauce the product too early. Most sauces have a high sugar content and will burn before the meat is thoroughly cooked. To apply moisture, spritz or lightly baste with a high vinegar or oil content.
• It is important that smokers have an accurate and easy to read thermometer.
• Light the bbq well in advance and wait until the charcoal is glowing red before cooking.
• Keep raw and cooked food separate, and also use separate cooking utensils.
• You can grill all kinds of food including meat, fruit and vegetables.
• Make sure you have all your food in advance so it can thaw and be marinated.
• Don�t use a fork or any pronged cooking tool that will puncture the meat. The holes will allow the juices to escape and the meat will dry.