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Showerthought: I just read that Myron Mixon once cooked a whole hog in under four hours
Found it in an old interview from a 2010 Memphis in May competition. He used a specific high-heat method on a Jambo pit, which is way faster than the usual low and slow. Has anyone else tried a similar fast-cook method for large cuts?
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martin.angela6mo ago
Ever wonder if that high heat method dries out the meat? My cousin tried a fast pork shoulder once and it was like eating a shoe.
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umaanderson5mo ago
Angela, I saw a food writer explain that high heat needs a careful balance of moisture. They said a tight wrap or a pan of water in the oven can make a big difference. A dry result usually means the method was off, not the temperature itself.
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the_charlie6mo ago
Did my last pork shoulder also moonlight as a tire?
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