God no - it's not burnt. It's like... a coating? I can't explain the taste because it's like explaining to a blind person color.
It's cooking to temperature versus cooking to doneness. You can Google that and get acquainted with the idea. It's just different from cooking a steak on a high temp grill.
I think that because of how slow the cooking process is, even though the exterior is solid black due to smoking, it's an incredibly thin layer of solid black. So it's something like a half millimeter as opposed to like an eighth inch of carbon you'd get from burning a steak.
You can kinda see it in this photo: https://www.alamy.com/bavarian-specialty-schwarzgeraeuchertes-smoked-pork-belly-sliced-hengersberg-bavaria-germany-europe-image280002380.html
Very pink all the way up to a razor thin layer of black.
Genuine question. This shit looks burnt. Please explain, in great detail, why it actually isn't or something.
Follow-up question. Does it taste burnt?
BBQ that doesn't have a blackened exterior is bad BBQ
God no - it's not burnt. It's like... a coating? I can't explain the taste because it's like explaining to a blind person color.
It's cooking to temperature versus cooking to doneness. You can Google that and get acquainted with the idea. It's just different from cooking a steak on a high temp grill.
I think that because of how slow the cooking process is, even though the exterior is solid black due to smoking, it's an incredibly thin layer of solid black. So it's something like a half millimeter as opposed to like an eighth inch of carbon you'd get from burning a steak.
You can kinda see it in this photo: https://www.alamy.com/bavarian-specialty-schwarzgeraeuchertes-smoked-pork-belly-sliced-hengersberg-bavaria-germany-europe-image280002380.html
Very pink all the way up to a razor thin layer of black.