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





ThanksLarry Wolfe said: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??![]()
ScottyDaQ said:ThanksLarry Wolfe said: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??![]()
It's not the tummy that got got the worst of it.![]()
Captain Morgan said: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.
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.ScottyDaQ said:Captain Morgan said: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.
Qjuju said: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?