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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-06-2013, 08:07 PM   #16
NS Mike D
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on the bean train, try latin red beans.

tomato based sauce with cumin, cilantro sofrito etc, serve over white or yellow rice. Look up recipes from Puerto Rico or the Dominican Republic.


I grew up on the stuff and lucky for me, my sisters had no interest in the hock.
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Old 01-06-2013, 10:58 PM   #17
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I use em in a pot of beans or Black Eyed Peas.
(Great for seasoning)

I've dropped one in a pot of vegetable soup also.
(Didn't really change the taste of the soup)
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Old 01-06-2013, 10:59 PM   #18
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I use them for pea soup or bean soup. Gonna make some tomorrow!
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Old 01-07-2013, 07:06 AM   #19
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Love the kraut. I have never thought to put ham hocks in mine, but it makes sense.

I always buy the dutch cut kraut in bags. Then I will put in a colander in the sink and rinse well. You really need to ring it out like a cloth to get some of the brine out. Then, I cook in beer. That will remove a bunch of the sourness.
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Old 01-07-2013, 07:15 AM   #20
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Quote:
Originally Posted by chicagokp View Post
Love the kraut. I have never thought to put ham hocks in mine, but it makes sense.

I always buy the dutch cut kraut in bags. Then I will put in a colander in the sink and rinse well. You really need to ring it out like a cloth to get some of the brine out. Then, I cook in beer. That will remove a bunch of the sourness.
Then add that whole ham hock, bones and all... Man, that's what it is all about!

Cheers!

Bill
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Old 01-07-2013, 08:55 AM   #21
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I like to smoke them for a couple hrs then boil them till the meat is super soft. Remove the meat from the hock Save the water to make Chicken & Hock Jambalaya
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Old 01-07-2013, 11:50 AM   #22
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Throw them on the grill with a nice ham glaze
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Old 01-07-2013, 12:36 PM   #23
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Have done this but I may give it a try, that is in mac and cheese, either de-boned or as is.
Dave
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Old 01-07-2013, 01:26 PM   #24
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Quote:
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Have done this but I may give it a try, that is in mac and cheese, either de-boned or as is.
Dave
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