Phubar's Schweinehaxe/Hamhock Pron

Phubar

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• Nov 15, 2012

• #1

Wanted to score a thick porkchop at my butcher but he allready cut it up into thin chops.
Saw a vacuum sealed bag with 3 pieces of hamhocks with my name on it.
Made one and the other 2 are in the brine...

 

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buccaneer

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• Nov 15, 2012

• #2

mmmm pork on da bone!!

 

SmokinAussie

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• Nov 15, 2012

• #3

Holy PORK!!!!

That sure is some good eats! It just amazes me what you can do on a WGA Phube!

Cheers!

Bill

 

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smokemaster1

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• Nov 15, 2012

• #4

Phu, You need to do a WGA tutorial/cookbook! Great meal. How long did it take?

 

Phubar

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• Nov 15, 2012

• #5

It took about 3 hours with almost all the vents open...I wanted cracklin like skin but that failed.
Maybe better luck next time.

 

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RAYSOR

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• Nov 15, 2012

• #6

Thay looks great, thanks for the pics!

 

Garyclaw

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• Nov 15, 2012

• #7

Looks pretty tasty Phu!

 

K

krandy21784

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• Nov 15, 2012

• #8

That looks awesome....I do love how the Germans get their skin crackling but they roast them on spits

 

fingerlickin'

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• Nov 15, 2012

• #9

That looks great Phu! I second the cookbook idea, you'll be rich I say. You need a catchy name though maybe Dr. Phubarbque's WGA magic or something. :thumbup:

 

gtr

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• Nov 15, 2012

• #10

Another Pharking awesome post Phu!

Are you using different briqs? Those look bigger than the ones I'm used to seeing - those are coco briqs, right?

 

Phubar

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• Nov 15, 2012

• #11

gtr said:

Another Pharking awesome post Phu!

Are you using different briqs? Those look bigger than the ones I'm used to seeing - those are coco briqs, right?

Click to expand...

Good eye Bro!
These are also coco briqs but a different brand and are a bit bigger.

*edit*...there are 2 layers of briqs stacked,about 12 cold briqs and 7 hot briqs.

 

Last edited: Nov 15, 2012

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MisterChrister

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• Nov 15, 2012

• #12

Haven't done hocks yet, but I'm gonna head to the butcher for some after this tasty pr0n! Thanks Phu!

 

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mbshop

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• Nov 15, 2012

• #13

no matter, that looks just awesome.