I think of bark as the crusty caramelized surface that builds up as meat smokes.
I've made alot of low & slow pork ribs and what I "thought" was a bark on them has always been... pasty. What gives?
Meathead's take on bark:
What is Bark, and Why It Makes Us Howl for More
Well alrighty then.Mr Correll, I (we) would prefer your opinion on bark vs Meathead please.
It's a lively topic and I think we should all sing along.
Tim