Why don't you do a sample platter?


Our prices are very low already.... in order to do a sample platter, a full rack of ribs and a whole chicken would be sacrificed. If only different customers get a sample platter, each customer will have different parts of a quartered chicken and gradually smaller ribs. Would you be satisfied with a wing or leg when the customer in front of you gets a breast or thigh? The other problem is price point. Because we want to keep our prices low, adding a sample platter to our menu to accommodate one out of every fifty customers we would be raising our prices on every item. We can't justify doing that to satisfy one customer out of fifty.


My chicken looks pink, is it cooked?


(A great answer to this question from barbecuebible.com )

Smoked meats generally have a bit of a pink ring to them due to chemical reactions that occur between myoglobins in the meat and nitrogen dioxide in the smoke. As wood burns, it releases a cocktail of gases that include a little bit of nitrogen dioxide. The wet surface of the meat traps a little of this gas, and the gas binds to myoglobin in the meat.


Myoglobin is the chemical that makes meat red. Beef has about four times as much myoglobin as pork and chicken, which is why it has the color it does. On its own, it’s just kind of a purplish color, but when exposed to oxygen, myoglobin becomes bright pink-red. Ordinarily, when you cook meat the myoglobin loses its oxidized state and turns a greyish brown color, like the color of an overcooked piece of beef. The nitrogen binds to the myoglobin in such a way that, despite cooking, it retains that pink color. Due to the density of some meats versus others, the nitrogen may not be able to penetrate all the way through the meat. Some dense meats like brisket just take on a narrow ring. But softer meats like fish can have the nitrogen go deep enough that the meat never loses that pink color, like smoked salmon.


That pink color is generally a good sign that your pitmaster has a pretty good handle on how to use his or her equipment.