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-   -   Ham hock uses question (http://www.bbq-brethren.com/forum/showthread.php?t=150946)

Skidder 01-06-2013 03:45 AM

Ham hock uses question
 
Anyone have any other uses for extra ham hocks? I bought a four pack and only needed two for collards now I'm left with two extras. I have a Foodsaver to freeze if I have to but was just wondering what else others do with theres.

AussieTitch 01-06-2013 03:54 AM

Quote:

Originally Posted by Skidder (Post 2318640)
Anyone have any other uses for extra ham hocks? I bought a four pack and only needed two for collards now I'm left with two extras. I have a Foodsaver to freeze if I have to but was just wondering what else others do with theres.


Pickled/corned for a week,poached then hot smoked with a pineapple salsa.
What time we eating:wink:
cheers.
Titch

BobBrisket 01-06-2013 04:30 AM

Pot of Beans!

Skidder 01-06-2013 05:12 AM

Sorry forget to mention there already smoked

SmokinAussie 01-06-2013 05:24 AM

Soup.

thirdeye 01-06-2013 06:05 AM

Quote:

Originally Posted by Skidder (Post 2318652)
Sorry forget to mention there already smoked

Just a reminder of what "they" call smoked and what "we" call smoked could be two different things. I most always do a second smoke on store bought hocks, shanks and even turkey legs that are sold as smoked. You will get a much more developed flavor for all your uses.

http://img.photobucket.com/albums/v3.../DSC07878a.jpg

Oh yeah in addition to greens, beans, soups and stocks, you can braise them tender and serve as a main meat. One of my favorite uses is pork and sauerkraut. Start with a half rack of flavor smoked ribs, add taters onion and kraut, top with some double smoked hocks and slow cook a few hours.

http://img.photobucket.com/albums/v3...DSC02992aa.jpg

http://img.photobucket.com/albums/v3...DSC02995aa.jpg

http://img.photobucket.com/albums/v3...DSC02997aa.jpg

All done......

http://img.photobucket.com/albums/v3...DSC02999aa.jpg

cameraman 01-06-2013 06:45 AM

Pork and sauerkraut rule!

Skidder 01-06-2013 07:25 AM

Quote:

Originally Posted by thirdeye (Post 2318670)
Just a reminder of what "they" call smoked and what "we" call smoked could be two different things. I most always do a second smoke on store bought hocks, shanks and even turkey legs that are sold as smoked. You will get a much more developed flavor for all your uses.

http://img.photobucket.com/albums/v3.../DSC07878a.jpg

Oh yeah in addition to greens, beans, soups and stocks, you can braise them tender and serve as a main meat. One of my favorite uses is pork and sauerkraut. Start with a half rack of flavor smoked ribs, add taters onion and kraut, top with some double smoked hocks and slow cook a few hours.

http://img.photobucket.com/albums/v3...DSC02992aa.jpg

http://img.photobucket.com/albums/v3...DSC02995aa.jpg

http://img.photobucket.com/albums/v3...DSC02997aa.jpg

All done......

http://img.photobucket.com/albums/v3...DSC02999aa.jpg

dang man that does look good! Thanks for the idea

fingerlickin' 01-06-2013 08:20 AM

If they're meaty enough make ham and string beans. I like to add coke for a nice carmely flavor. Is carmely a word? :confused:

Desert Hawg 01-06-2013 08:29 AM

Quote:

Originally Posted by fingerlickin' (Post 2318737)
If they're meaty enough make ham and string beans. I like to add coke for a nice carmely flavor. Is carmely a word? :confused:

It is now....:whoo::whoo:

sdbbq1234 01-06-2013 08:29 AM

Navy bean soup!

wallace

HankB 01-06-2013 08:30 AM

Split pea soup!

bigabyte 01-06-2013 09:30 AM

Thirdeye has put a mean craving upon me!

IamMadMan 01-06-2013 07:58 PM

Yummmmmm.

They all sound good.

I made Navy bean soup yesterday with ham hocks and a little left over pulled pork I vac-sealed from a previous cook..

.

T-Man 01-06-2013 08:07 PM

Beans ... red beans , butter beans , black eyed peas , navy , pintos and how about green beans and new potatoes...


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