n.— «The pulled pork is a good portion for the price. The meat has what is called, in barbecue jargon, a “bark” on the outside. The bark is the dark coating of dry rub cooked on the surface of the meat. Under the bark is the “smoke ring,” a pink layer where the smoke has penetrated the meat.» —“Where there’s smoke, there’s some fine barbecue” by Matt Rowe Evansville Courier Press (Indiana) July 8, 2007. (source: Double-Tongued Dictionary)

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