Smoke Ring

Different meat roasting methods are also different, but the main difference is that American barbecue uses large pieces of meat to smoke slowly in sealed firewood for more than ten hours. Compared with direct fire roasting, most American barbecues are slowly smoked and roasted in the "smoke house" with the aroma of low temperature and wood color for 5-20 hours. The meat shape under low temperature smoking and roasting is like crab meat, with layers of torn texture, and it tastes fresh and juicy (also known as "succulent", which means juicy and tender, and the word is also the fleshy cactus). In order to ensure the moisture of the meat, a tube of water should be placed in the barbecue room.

Due to long-time smoking and roasting, a circle of light red "smoke ring" is formed on the surface of the meat. (the following content is translated from an English website. The non chemical landlord does not guarantee the accuracy of the content: This is because the carbon and air produced by wood burning will form nitric oxide and carbon monoxide, which are in close contact with the meat surface. After a series of chemical changes, the color of myoglobin is maintained. This slow roasting mode changes the texture of the meat, increases the flavor, and is also the soul of American barbecue.