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Old 09-21-2009, 04:46 AM   #1
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HH Pork

I tried the high heat pork yesterday. It came out fine, but I think I still prefer doing pork overnight.



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Old 09-21-2009, 05:30 AM   #2
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Wish we were there to enjoy it with you. Hungry for next summer
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Old 09-21-2009, 05:50 AM   #3
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The finished product looks exceptionally good! You're plated pic's are ALWAYS top notch!!

Those wings and beans look SPICY!!! How's the tummy today??
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Old 09-21-2009, 05:53 AM   #4
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Quote:
Originally Posted by Larry Wolfe
The finished product looks exceptionally good! You're plated pic's are ALWAYS top notch!!

Those wings and beans look SPICY!!! How's the tummy today??
Thanks
It's not the tummy that got got the worst of it.
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Old 09-21-2009, 06:23 AM   #5
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Larry Wolfe
The finished product looks exceptionally good! You're plated pic's are ALWAYS top notch!!

Those wings and beans look SPICY!!! How's the tummy today??
Thanks
It's not the tummy that got got the worst of it.
Apply yogurt to the area in distress!
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Old 09-21-2009, 07:00 AM   #6
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well it sure looks good...why didn't you like it as much?
Dry? My concern about the high heat method is the reduced
time for the fat to render and the collagen to form. Still
haven't tried it.
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Old 09-21-2009, 07:03 AM   #7
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Quote:
Originally Posted by Captain Morgan
well it sure looks good...why didn't you like it as much?
Dry? My concern about the high heat method is the reduced
time for the fat to render and the collagen to form. Still
haven't tried it.
It was plenty tender...fall apart good. I foiled at 163 and took it to 203. The part I didn't like smell coming from the smoker (burning grease) and the bark got dark real early, not that nice mahogany color.
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Old 09-21-2009, 07:30 AM   #8
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Quote:
Originally Posted by ScottyDaQ
Quote:
Originally Posted by Captain Morgan
well it sure looks good...why didn't you like it as much?
Dry? My concern about the high heat method is the reduced
time for the fat to render and the collagen to form. Still
haven't tried it.
It was plenty tender...fall apart good. I foiled at 163 and took it to 203. The part I didn't like smell coming from the smoker (burning grease) and the bark got dark real early, not that nice mahogany color.
Looks great Scotty!. I can relate to the burnt drippings smell, and dark bark. A couple small spots on my HH butt where the meat was hard maybe 1/4" thick ... like the corners closest to the water pan edge vertical.

On the upside though the product was so moist and tender the leftovers were moist and tender even after nuking several days later, not dry.
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Old 09-21-2009, 08:19 AM   #9
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It all looks great Scotty. I like to take the middle road with pork. Around 260-270.
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Old 09-21-2009, 09:47 AM   #10
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Looks like it came out ok.............
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