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Author Topic: Black meat  (Read 2311 times)

Big Dawg

  • WKC Ranger
  • Posts: 1217
Re: Black meat
« Reply #15 on: July 31, 2017, 03:35:03 PM »
Dayum, I may have to thaw some out for later in the week . . .





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Daveb50

  • Smokey Joe
  • Posts: 22
Re: Black meat
« Reply #16 on: July 31, 2017, 05:42:36 PM »
Why is it that most of you smoking meat let it cook until it is black. Wouldn't it be better if it still resembled meat instead of tar?

I know it's the bark or crust but still, you can't eat that can you?

Or is it your intension to cut it off and discard?

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I thought the same thing.... until I tasted some. Yum.

jeffrackmo

  • WKC Ranger
  • Posts: 1177
Re: Black meat
« Reply #17 on: August 01, 2017, 03:43:32 AM »
You mean like this?  Beef short ribs I just pulled it off a few minutes ago.  They look burnt but are butter soft!!!




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Oh my....  looks quite tasty!!!  Table foe 1 please!!!

👍

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Lets just say I have acquired a few Kettles.  Big and small.   Vintage and New...  Some say I have a problem.  I find the Kettle, buy the Kettle, USE the Kettle...No problem...

bbqking01

  • WKC Ranger
  • Posts: 1620
Re: Black meat
« Reply #18 on: August 02, 2017, 12:11:49 PM »
The picture above is from a decent sized briskit.  When cutting it up,  I had to fend off my family and friends with a knife. They wanted the bark. It was Smokey and juicy.  That said, it is personal preference. I've had peoold freak out, wanting absolutely no black "burnt" meat. Others who know, want as much of the black or dark stuff allowed. I don't like it burnt, but goldurnit, that bark is the bomb!

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Hell Fire Grill

  • WKC Performer
  • Posts: 2049
Re: Black meat
« Reply #19 on: August 02, 2017, 12:22:27 PM »
Poor kid...
You can't always get what you want....but if you try sometimes you get what you need