Eisbein (Pork hock)
I'm thinking of smoking a couple of eisbein this weekend ...
has anyone smoked these yet, and if so, at what temp and for how long? ....
I am hoping to get the skin/crackling crisp at the end (finish it off on direct heat/hot coals)
||09-24-2013 08:18 AM
I should not have clicked on that link. I am so hungry now. I can't possibly disagree with his advice.
|All times are GMT -5. The time now is 06:08 AM.
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.