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Author Topic: Pork hocks  (Read 1508 times)

dales133

  • Smokey Joe
  • Posts: 31
Pork hocks
« on: January 28, 2016, 11:39:58 PM »
Decided on a whim this morning to grab a couple of pork hocks to throw on the kettle.
I chucked a couple of small hickory chunks on for flavour and colour but was mostly aiming for moist gooey shin meat and good crackling.
Hit the jackpot.
Enjoy.


With a fennel pear and walnut salad.

Nice bit of smoke.
Was the best thing thats come off my kettle in quiet some time!
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Big Dawg

  • WKC Ranger
  • Posts: 1227
Re: Pork hocks
« Reply #1 on: January 29, 2016, 06:33:55 AM »
Yeah, those look great!





BD
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The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Snowbeast

  • Smokey Joe
  • Posts: 78
Re: Pork hocks
« Reply #2 on: January 29, 2016, 08:34:51 PM »
Hi Dales,

Could I ask how you cooked it? I have two hocks in the fridge.
I was thinking a snake with smoke chips. When almost done transfer onto good heat and get the crackling going.
Good looking cook mate.

Sent from my Passport using Tapatalk

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feeshrman

  • WKC Brave
  • Posts: 208
Re: Pork hocks
« Reply #3 on: January 30, 2016, 04:08:23 PM »
You've got my mouth watering for some of that pork goodness. Mercy!
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dales133

  • Smokey Joe
  • Posts: 31
Re: Pork hocks
« Reply #4 on: April 07, 2016, 05:38:32 AM »
Sorry for the late reply bruce but i have an offset fire with fire bricks up to grate gight and thats how i roll.
The fire was moderate to hot and they took about 2 hours.

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