HOW TO SPOT A GOOD BAR­BE­CUE

AC­CORD­ING TO HOLY SMOKES CO-OWNER JUANO GUTIERREZ

Scout - - FOOD -

WATCH THE BARK. The bark is how the “skin” of the meat is charred af­ter be­ing cooked and smoked. The un­trained eye may think that black­ened meat is too burned, but it’s ac­tu­ally how it ox­i­dizes thanks to all the spices added on to it. If your BBQ is a lit­tle black but doesn’t re­ally smell burnt, it just has a good bark.

SMOKE RINGS AREN’T EV­ERY­THING. The smoke ring is how the meat looks cross-sec­tioned; peo­ple want the outer layer of the meat to be pinker than the mid­dle, cre­at­ing sort of a ring. Juano says that myth has been de­bunked, and you don’t need to see a smoke ring to know you’re eat­ing good bar­be­cue.

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