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

They look good Big Guy.

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

Phil

What internal temp do you take them to? I'm picturing the beans already.

Sweet!

Pork hocks are great. I love them in sarma.

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.

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

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

Thanks

Wa;

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.

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.

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.

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.