Color and Food Safety Considerations When Smoking versus Grilling Ground Beef Patties

Dr. Davey Griffin, Professor and Extension Meat Specialist, Texas A&M AgriLife Extension Service

Cooked and Smoked Patties Cross Section

Several barbecue companies have been featuring specials such as smoked hamburgers to expand their menu selections.  Dr. Davey Griffin recently wrote “Color and Food Safety Considerations When Smoking versus Grilling Ground Beef Patties” to help chefs and consumers understand what differences to expect when smoking ground beef.  Internal pink color associated with a traditional smoke ring can oftentimes be mistaken for the ground beef being undercooked and perceived to be a food safety risk. See the entire publication at: ASWeb 121 Smoking Beef Patties.