Comments on: Barbecue Brisket

By: William

William — Fri, 22 May 2009 01:23:14 +0000

Good advice! I’ll definitely try that next time. I’ve seen that done before, but thought it was just for flavor. Good to know it can also help get that smoke ring I was looking for.

By: Danielle Dimovski

Danielle Dimovski — Thu, 21 May 2009 22:53:25 +0000

You may want to spray your brisket lightly with apple juice or beer prior to loaing it into the smoker or BBQ.
NO2 is water-soluble so it absorbs more readily into a piece of meat that has a moist surface than one which has a dry surface. Nitrogen dioxide is highly water-soluble. The pink ring is created when NO2 is absorbed into the moist meat surface and reacts to form nitrous acid. The nitrous acid then diffuses inward creating a pink ring via the classic meat curing reaction of sodium nitrite. The end result is a “smoke ring” that has the pink color of cured meat

By: Simple Meal: Brown Rice, Asparagus and Chickpeas | The Food Spot

Simple Meal: Brown Rice, Asparagus and Chickpeas | The Food Spot — Fri, 08 May 2009 18:04:26 +0000

[...] thought I’d share a dinner from the other night as it was a welcome change from all the meat heavy posts recently. I was getting tired of all those heavy meals and wanted something light and [...]