Smoked pork hock

Discussion in 'Grilling Pork' started by atomicsmoke, Jun 12, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Not cured or brined. Just seasoned.

     
  2. okie362

    okie362 Smoking Fanatic

    That looks delicious right about now!
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    My family was not crazy about it. I enjoyed it.... especially the skin/fat. Good thing I grilled a pile of asparagus. We all love it.
     
  4. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Cured and cold smoked ham hock is one of the ingredients in my mom's stuffed cabbage [​IMG]  
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good to me. My family would not be happy either. Too many knarly bits...JJ
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    First time I've heard of tarhonya.... I'll have to run it by her to see what she says.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Interesting addition to Stuffed Cabbage. I would like to see the proportions used. Sounds good! My Polish Grandma made something similar in Chicken Soup, though I can't remember the name. Spent the last 25 years in Pennsylvania Dutch Country with the Amish and Mennonite Germans. They call these RIVELS and it shows up in a variety of soup and stew from Chicken Corn to Hot Salted Milk. Smoked Ham Hocks and Green Beans with Rivels is a fav...Good stuff...JJ
     
    Last edited: Jun 12, 2016
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Another cabbage roll variation we do (when using smoke hock) is roasted coarse ground corn (for the carbohydrate component). That's a treat.
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I will ask the missus for the correct proportions. What I can tell is our version is non-standard as I like them meaty.
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have made them with Pearl Barley which was good.
    Thanks...I am thinking Cous Cous would work in a similar fashion...JJ
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I've seen it done with cous-cous.

    I am told 0.5kg of dried noodles for a nicely sized hock.

    I recommend roasting the cous-cous first.

    We make fresh noodle dough for these. Roasting will dry them, give them a nice colour and toasty flavour.
     

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