{"id":2936,"date":"2016-01-17T12:31:25","date_gmt":"2016-01-17T11:31:25","guid":{"rendered":"https:\/\/hankstruebbq.com\/se\/?page_id=2936\/?page_id=2936"},"modified":"2023-01-10T06:51:12","modified_gmt":"2023-01-10T05:51:12","slug":"rokringen","status":"publish","type":"page","link":"https:\/\/hankstruebbq.com\/se\/rokringen\/","title":{"rendered":"R\u00f6kringen"},"content":{"rendered":"

R\u00f6kringen \u00e4r det m\u00e5nga str\u00e4var efter som k\u00f6r \u00e4kta bbq. Vad \u00e4r det med det, undrar du? Dels \u00e4r det en v\u00e4ldigt tydlig indikator p\u00e5 att man varmr\u00f6kt k\u00f6ttet ordentligt. Titta p\u00e5 bilden ovan. Man ser en ca 1 cm bred r\u00f6d ring runt k\u00f6ttbiten. Det \u00e4r d\u00e4r r\u00f6ken har reagerat med proteinet i k\u00f6ttet. Det betyder allts\u00e5 inte att k\u00f6ttet \u00e4r r\u00e5tt eller inte f\u00e4rdigt, tv\u00e4rtom.<\/p>\n

Det som orsakar den r\u00f6da f\u00e4rgen \u00e4r att kv\u00e4veoxid (som bildas vid f\u00f6rbr\u00e4nning av de volatila organiska \u00e4mnena, som i sin tur kommer fr\u00e5n brinnande tr\u00e4) reagerar med k\u00f6ttet. Det \u00e4r allts\u00e5 en bra indikator p\u00e5 att man har ren f\u00f6rbr\u00e4nning<\/a>, dvs att tr\u00e4et\/kolen brinner med tillr\u00e4ckligt h\u00f6g temperatur.<\/p>\n

Har man inte ren f\u00f6rbr\u00e4nning kommer maten att smaka bittert. Det har inget med r\u00f6kringen att g\u00f6ra.<\/p>\n

Hur l\u00e5ng tid tar det att f\u00e5 en r\u00f6kring?<\/h3>\n

Tja, det beror p\u00e5, som vanligt. Storlek\/vikt p\u00e5 k\u00f6ttet \u00e4r en faktor, och \u00e4ven k\u00f6tt- och luft-temperatur. Om k\u00f6ttet \u00e4r kallt f\u00e4ster r\u00f6ken mycket b\u00e4ttre. Det kalla k\u00f6ttet drar till sig den varma r\u00f6kluften, men n\u00e4r k\u00f6tt-temperatur och grill-temperatur j\u00e4mnar ut sig minska effekten. Det \u00e4r precis d\u00e4rf\u00f6r man ska ta k\u00f6ttet direkt fr\u00e5n kylen ut till grillen n\u00e4r man k\u00f6r low n’ slow. R\u00f6ksmaken och -ringen s\u00e4tter sig under den f\u00f6rsta timmen, ge och ta en halvtimme.\u00a0Detta leder oss in p\u00e5 n\u00e4sta \u00e4mne:<\/p>\n

Placering av r\u00f6ktr\u00e4\/chips<\/h3>\n

P\u00e5 m\u00e5nga bilder av klotgrillar ser man en m\u00e4ngd kol\/briketter utlagda i en ring, det som kallas orm-metoden<\/a> eller stubin-metoden. R\u00f6ktr\u00e4\/chips \u00e4r j\u00e4mnt f\u00f6rdelade runt hela cirkeln. Det beh\u00f6vs inte, d\u00e5 vi nu vet att r\u00f6ksmaken och -ringen s\u00e4tter in den f\u00f6rsta timmen. Spara r\u00f6ktr\u00e4et till n\u00e4sta grillning ist\u00e4llet, och l\u00e4gg bara r\u00f6ktr\u00e4\/chips i b\u00f6rjan p\u00e5 kol-ormen’.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00f6kringen – den d\u00e4r tjocka r\u00f6da kvalitets- indikatorn som bildas i k\u00f6ttbiten. Men vad \u00e4r det egentligen?<\/p>\n","protected":false},"author":1,"featured_media":3301,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-2936","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nR\u00f6kringen - Hank's True BBQ\u2122<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hankstruebbq.com\/se\/rokringen\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"R\u00f6kringen - Hank's True BBQ\u2122\" \/>\n<meta property=\"og:description\" content=\"R\u00f6kringen - den d\u00e4r tjocka r\u00f6da kvalitets- indikatorn som bildas i k\u00f6ttbiten. 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Man ska inte blanda ihop bark med den f\u00f6rkolnade yta man f\u00e5r p\u00e5 br\u00e4nt k\u00f6tt, det \u00e4r milsvid skillnad p\u00e5 b\u00e5de utseende och smak. Barken ser aptitlig ut och smakar gott.","rel":"","context":"I \u201dBBQ-tekniker\u201d","block_context":{"text":"BBQ-tekniker","link":"https:\/\/hankstruebbq.com\/se\/category\/bbq-tekniker\/"},"img":{"alt_text":"Bark","src":"https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2019\/08\/bark.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2019\/08\/bark.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2019\/08\/bark.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2019\/08\/bark.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":303,"url":"https:\/\/hankstruebbq.com\/se\/lar-dig-saltlag\/","url_meta":{"origin":2936,"position":2},"title":"L\u00e4r dig saltlag","author":"Henrik Oscarsson","date":"11 november 2014","format":false,"excerpt":"Anv\u00e4nd salt till din f\u00f6rdel. L\u00e4s mer om hur, samt olika s\u00e4tt att salta.","rel":"","context":"I \u201dBBQ-tekniker\u201d","block_context":{"text":"BBQ-tekniker","link":"https:\/\/hankstruebbq.com\/se\/category\/bbq-tekniker\/"},"img":{"alt_text":"Salt","src":"https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/salt.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/salt.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/salt.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/hankstruebbq.com\/se\/wp-content\/uploads\/2014\/11\/salt.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":5487,"url":"https:\/\/hankstruebbq.com\/se\/biltong-box\/","url_meta":{"origin":2936,"position":3},"title":"Biltong Box","author":"Henrik Oscarsson","date":"4 mars 2019","format":false,"excerpt":"Undrar du vad en Biltong-box \u00e4r? Forts\u00e4tt l\u00e4sa f\u00f6r allt du beh\u00f6ver veta. En Biltong box har f\u00e5tt sitt namn efter k\u00f6ttet som man torkar i den. Det \u00e4r n\u00e5gorlunda likt det som kallas 'Beef Jerky' i USA eller 'Charqui' i Sydamerika. 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