@RickyYu6612@JoyceLin289173 不是黑炭,主要是之前腌制的料。The Science of "Bark"The Maillard Reaction: As the meat cooks low and slow, amino acids and natural sugars interact with the heat, resulting in a dark, flavorful, caramelized crust.The Spice Rub: Heavy amounts of coarse ground black pepper catch the.