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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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Old 09-21-2009, 09:58 AM   #11
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Everything looks wonderful Scotty and great pics.
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Old 09-21-2009, 10:33 AM   #12
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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!

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Old 09-21-2009, 05:46 PM   #13
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Between you and Larry it's hard to figure who has better pictures!
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Old 09-21-2009, 05:58 PM   #14
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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?

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Old 09-22-2009, 04:19 AM   #15
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Fat in the waterpan...which is filled with sand.
It was about 330 and then 350 after it was foiled.
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Old 09-22-2009, 09:12 AM   #16
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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?
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Old 09-22-2009, 09:21 AM   #17
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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.
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Old 09-22-2009, 06:21 PM   #18
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Looks good from here.
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Old 09-22-2009, 09:31 PM   #19
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Dayum that looks good
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