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ScottyDaQ 09-21-2009 04:46 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 05:30 AM

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

Larry Wolfe 09-21-2009 05:50 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 05:53 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 06:23 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 07:00 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 07:03 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 07:30 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 08:19 AM

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

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

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


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