smoked pork hocks

smoked pork hocks

Postby Big Guy » Mon Jul 16, 2012 10:48 pm

Right out of the smoker ready to make a batch of beans or Ragout Pattes du Cochon




Image
Col. Big Guy
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida

Postby wheels » Mon Jul 16, 2012 10:58 pm

They look good Big Guy.

I can see pork hocks being the next big thing in the restaurant trade over here.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12506
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby salumi512 » Mon Jul 16, 2012 11:16 pm

What internal temp do you take them to? I'm picturing the beans already.
User avatar
salumi512
Registered Member
 
Posts: 318
Joined: Fri Jan 06, 2012 3:27 am
Location: Austin, TX

Postby Vindii » Tue Jul 17, 2012 4:51 pm

Sweet!

Pork hocks are great. I love them in sarma.
User avatar
Vindii
Registered Member
 
Posts: 428
Joined: Fri Mar 18, 2011 5:11 pm
Location: Milwaukee WI, USA

Postby Wunderdave » Tue Jul 17, 2012 5:31 pm

I normally take my pork hocks to about 165, but it doesn't really matter since they usually end up braised until falling apart anyway (i.e. at least 190 internal) in beans or a stew.
Wunderdave
Registered Member
 
Posts: 491
Joined: Sat Jul 02, 2011 9:12 pm
Location: Golden, Colorado

Re: smoked pork hocks

Postby tomwal » Wed Jul 18, 2012 10:40 am

Big Guy wrote:Right out of the smoker ready to make a batch of beans or Ragout Pattes du Cochon




Image


That sounds lovely, do you have a recipe you'd like to share.

Thanks

Wa;
tomwal
Registered Member
 
Posts: 188
Joined: Mon Feb 27, 2012 10:47 am
Location: Southport, England

Postby Dogfish » Wed Jul 18, 2012 8:00 pm

Feijoada:

-- hocks, smoked sausage
-- pinch cumin, pinch hot chili
-- green peppers fine mince ESSENTIAL
-- half minced onion per hock
-- garlic
-- bay leaf
-- salt
-- black bean 16 ounces per hock

Really, really good.
Chip the glasses and crack the plates!
Dogfish
Registered Member
 
Posts: 472
Joined: Fri Dec 16, 2011 7:40 pm
Location: Central Alberta/Vancouver Island

Postby Big Guy » Fri Jul 20, 2012 1:37 am

Ray’s Beans

2 cups white beans
1 tsp. salt
½ cup chopped onion
¼ cup brown sugar
¼ cup molasses
¼ cup ketchup
¼ cup mustard
smoked pork hock

Cover beans with cold water and soak overnight.
Drain beans, recover with water, and bring to a boil.
Boil for 20 minutes; remove from heat and cover.
Let stand for 1 hour. Add the rest of the ingredients.
Place in covered pot in the oven at 250 degrees F.
Cook for 6-8 hours add more liquid ( water) if needed.

Note: If beans are too watery or not soft enough, return to stove top and boil until you get the desired consistency

Variations: For beans with tomato sauce, drain beans after
Boiling and the 1-hour standing, replace liquid with tomato juice.
Continue as in recipe. For maple beans substitute maple syrup for the molasses



Ragout Pattes de Cochon

6 Pork hocks
1 large onion
salt and pepper to taste

Meat balls
½ tsp. Cinnamon
¼ tsp. Allspice
1 lb. ground beef
1 lb. Ground pork
salt and pepper to taste

Thickener
2 cups flour browned

Add water to cover hocks in large pot. Add ¾ of the onion. Bring to a boil then reduce heat and simmer 2-3 hrs until meat falls from bones.
Make meat balls with pork and beef mixture, spices and some chopped onion .
Remove fat and bones return the broth to a boil, add the meatballs and simmer for 1 hr.
Brown flour in a frying pan with a little fat, add to meat and broth to thicken. Cook for 30 minutes at simmer.
Col. Big Guy
User avatar
Big Guy
Registered Member
 
Posts: 1240
Joined: Fri Jan 27, 2006 2:31 am
Location: Southampton, Ontario,Canada/Floral city Florida

Postby Kizer » Fri Jul 20, 2012 2:28 am

Dogfish wrote:Feijoada:

-- hocks, smoked sausage
-- pinch cumin, pinch hot chili
-- green peppers fine mince ESSENTIAL
-- half minced onion per hock
-- garlic
-- bay leaf
-- salt
-- black bean 16 ounces per hock

Really, really good.


Yes please. I spent a year in high school on foreign exchange in Brasil. My family there ran a restaurant that served Feijoada every Sunday. Yum. Well yumm except for the occasional hairy pig skin piece.
User avatar
Kizer
Registered Member
 
Posts: 94
Joined: Tue Jun 12, 2012 3:19 pm

Postby Dogfish » Fri Jul 20, 2012 2:51 pm

Big Guy wrote:Ray’s Beans

2 cups white beans
1 tsp. salt
½ cup chopped onion
¼ cup brown sugar
¼ cup molasses
¼ cup ketchup
¼ cup mustard
smoked pork hock

Cover beans with cold water and soak overnight.
Drain beans, recover with water, and bring to a boil.
Boil for 20 minutes; remove from heat and cover.
Let stand for 1 hour. Add the rest of the ingredients.
Place in covered pot in the oven at 250 degrees F.
Cook for 6-8 hours add more liquid ( water) if needed.

Note: If beans are too watery or not soft enough, return to stove top and boil until you get the desired consistency

Variations: For beans with tomato sauce, drain beans after
Boiling and the 1-hour standing, replace liquid with tomato juice.
Continue as in recipe. For maple beans substitute maple syrup for the molasses



Ragout Pattes de Cochon

6 Pork hocks
1 large onion
salt and pepper to taste

Meat balls
½ tsp. Cinnamon
¼ tsp. Allspice
1 lb. ground beef
1 lb. Ground pork
salt and pepper to taste

Thickener
2 cups flour browned

Add water to cover hocks in large pot. Add ¾ of the onion. Bring to a boil then reduce heat and simmer 2-3 hrs until meat falls from bones.
Make meat balls with pork and beef mixture, spices and some chopped onion .
Remove fat and bones return the broth to a boil, add the meatballs and simmer for 1 hr.
Brown flour in a frying pan with a little fat, add to meat and broth to thicken. Cook for 30 minutes at simmer.


Big Guy: My wife finds that dark black molasses makes a better baked bean than fancy. Have you found a difference?

Kizer: My wife and her crew are Brasilian so it's churrasco, feijoada, and potato salad all the time. Can't say I'm complaining.
Chip the glasses and crack the plates!
Dogfish
Registered Member
 
Posts: 472
Joined: Fri Dec 16, 2011 7:40 pm
Location: Central Alberta/Vancouver Island


Return to Smoking and Barbecuing

Who is online

Users browsing this forum: No registered users and 2 guests