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Simple answer is SR is not an indicator of good BBQ, but we all understand the need for the visual. So now it's about Food Science.

With only a couple of chunks, you're not adding enough nitrates to "cure" the meat. The SR is in fact cured meat, that's why it's pink.

For a new guy, the best thing is to learn to use the search. You're probably not asking a question that hasn't been asked.

Click on the "find" and used the advance search option.

Here's an example to help:

Advanced search on "all words" "NO SMOKE RING"

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