View Single Post
Unread 01-06-2013, 06:05 AM   #6
Quintessential Chatty Farker

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0

Originally Posted by Skidder View Post
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.

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.

All done......


Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote

Thanks from: --->