British BBQ Society Forums

On the Great British Menu a chef smoked his cooked cubes of diced pork. How well would the pork take on the flavour, or would it be just the outside as presumably the pores would be closed?

Sorry didnt see it, alot of chefs use smoke for effect, I imagine the smoke flavour would stick to the outside.

One of things to think about is the dish you're preparing and how it's served.

I strongly suspect that it's possible to taste the meat from ribs, and tell if the smoke is right in the meat, or just on the surface.

But if you have a pile of pulled pork in a bun, together with a strong sauce, and the smoke flavour is from the outside of the meat, I doubt you'd be able to tell that from eating the sandwich.

When I make pulled pork I always pour the juices from the meat over the pork after I've pulled it. Smoke flavour in the juices mixes with the meat. If you open up the bun and look for smoke ring, etc, that's one thing. But you I doubt very much that you'd be able to tell just by eating, with all those flavours mixed together.

As I say, eating ribs may be different.

Steve W

The belly was confi'd, sous vide'ed, pan fried and smoked........Personally I'd be surprised if the smoke flavour was present in the meat rather than the pervading smell of smoke in the kitchen/dining area.

keith157 wrote:The belly was confi'd, sous vide'ed, pan fried and smoked........Personally I'd be surprised if the smoke flavour was present in the meat rather than the pervading smell of smoke in the kitchen/dining area.

I thik you're right about the poures being closed.

I suspect some of the actual smoke particles (dust-like) will have settled on the surface of the meat.

How strong that flour would be, I couldn't guess.

Anyone want to give it a go?

It won't snow forever.

Steve W