Quick hot cook - turns meat red on outside?

JWF

Hi all, newbie here, got my large BGE back in February, having a blast and turning out some great food. One thing I've been noticing is on quick, hot cooks (steaks and burgers) the meat ends up looking red on the outside. Not a negative from flavor perspective, but a bit odd. Is this just something due to charcoal? I've always cooked on gas before. Thanks!

Eggcelsior

Just the charcoal. Smoke molecules bind with water in the meat.

SenecaTheYounger

Smoke ring. Nitrites in smoke together with water become nitric acid, literally curing the outer surface of the meat. Pink color is due to reacting with myoglobin.

It will also change the texture. Essentially the same process as curing with sodium nitrite.

JWF

Thanks for the info, appreciate the feedback.

GATABITES

I wondered the same thing - especially with steaks

SenecaTheYounger

You will see this in many meats, but when it occurs in chicken, those around the table who are less given to thinking critically will often tell you it is under cooked.  I would suggest either 1.) patting them on the head like a child, or 2.) asking them to explain how something could be undercooked on the outside, while cooked on the inside.

Skiddymarker

And from a different view, just because it look undercooked next to the bone, does not mean it is. 

http://www.thermoworks.com/blog/2012/02/bloody_chicken/

@JWF - smoke ring belongs inside, under the crust. Keep cooking/searing until the surface browns.