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-   -   HH Pork (http://www.bbq-4-u.com/forum/f9/hh-pork-17112.html)

ScottyDaQ 09-21-2009 05:46 AM

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

http://www.bbq-4-u.com/attachments/p...7104828682.jpghttp://www.bbq-4-u.com/attachments/p...c9a74d1998.jpg
http://www.bbq-4-u.com/attachments/p...ab3e536a00.jpghttp://www.bbq-4-u.com/attachments/p...43c5816652.jpg
http://www.bbq-4-u.com/attachments/p...5997215ee3.jpg

Trekr 09-21-2009 06:30 AM

Wish we were there to enjoy it with you. Hungry for next summer

Larry Wolfe 09-21-2009 06:50 AM

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?? :lol:

ScottyDaQ 09-21-2009 06:53 AM

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?? :lol:

Thanks
It's not the tummy that got got the worst of it. :lol:

Larry Wolfe 09-21-2009 07:23 AM

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?? :lol:

Thanks
It's not the tummy that got got the worst of it. :lol:

Apply yogurt to the area in distress! :shock: :lol:

Captain Morgan 09-21-2009 08:00 AM

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.

ScottyDaQ 09-21-2009 08:03 AM

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.

Shawn White 09-21-2009 08:30 AM

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.

Cliff H. 09-21-2009 09:19 AM

It all looks great Scotty. I like to take the middle road with pork. Around 260-270.

Big Bears BBQ 09-21-2009 10:47 AM

Looks like it came out ok.............

Toby Keil 09-21-2009 10:58 AM

Everything looks wonderful Scotty and great pics.

Greg Rempe 09-21-2009 11:33 AM

Scotty, I too noticed the smell of burning fat through most of my HH cook Saturday. I actually didn't mind it too much but I was a tad concerned that it might put an off taste on the pork...but, after the foil and hold it turned out very well. I am still partial to the lower temps if I have the time though!

http://twitpic.com/show/thumb/ilfn1.jpg http://twitpic.com/show/thumb/ilfs1.jpg http://twitpic.com/show/thumb/ilfvy.jpg

Nick Prochilo 09-21-2009 06:46 PM

Between you and Larry it's hard to figure who has better pictures!

bigwheel 09-21-2009 06:58 PM

Well it do look mighty tasty. Not quite sure whut is H&H pork or whut a person considers high temp? Anywhere below 300 less it just short bursts above that figger always works for me. I have tried the low and slow technique and wound up with thick sliced Tasso a time or two. Person who tries it needs some real high humidity levels in the pit. Now aint neva seen anybody naggin about the fat in the fire flavor. That is where the flavor is at. In fact back in my old Snnp days I would catch the grease in a bucket and go dump it on the fire to get mo flavor. An ideal made offset would channel the grease direct back to the firebox. That get rid of it and give good flavor all in one fell swoop. I might build one like that one of these days but I hate offsets so not sure whut a mother should do. Any idears?

bigwheel

ScottyDaQ 09-22-2009 05:19 AM

Fat in the waterpan...which is filled with sand.
It was about 330 and then 350 after it was foiled.

Qjuju 09-22-2009 10:12 AM

I did 2 last year High heat... 1 jerk and 1 regular. They were good and better than many I have had in restaurants, but there werent as good as the low and slow-- IMHO.

Fat in the sand pan... curious... do you cover it with foil? If not, doesn't the fat from previous cooks turn rancid? Do you change it every time?

ScottyDaQ 09-22-2009 10:21 AM

Quote:

Originally Posted by Qjuju
I did 2 last year High heat... 1 jerk and 1 regular. They were good and better than many I have had in restaurants, but there werent as good as the low and slow-- IMHO.

Fat in the sand pan... curious... do you cover it with foil? If not, doesn't the fat from previous cooks turn rancid? Do you change it every time?

I put 5-6 layers of foil over the sand, and just remove the layer or two after the cook. The sand stays dry.

DJ 09-22-2009 07:21 PM

Looks good from here.
dj

Que~Dawg 09-22-2009 10:31 PM

Dayum that looks good


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