Roel - Pitmaster X war so freundlich und hat uns Schweinshaxen im Borniak geräuchert. Quasi pulled Schweinshaxen. Ich selber nehme meist die kleineren Mini-Schweinshaxen, wenn GSVler zu Besuch sind natürlich die Schweinestelzen (vordere). Bei der spoga in Köln ist Roel beim Borniak Stand wieder mit dabei – wird lecker …
INGREDIENTS
3 ham hocks (1.5 kg / 3.3 lbs )
500 ml / 4 cups water
500 ml / 2 cups Carolina Gold Sauce
80 grams / 2.8 oz PitmasterX's Classic BBQ Rub
HOW TO
Create 80 grams or 2.8 oz of PitmasterX's Classic BBQ Rub.
Add the rub to a can with 1 liter or 4 cups of water.
Mix it up and put it in an injection syringe.
Fill up all of your pork knuckles with as much of the liquid as possible.
Fire up your BBQ and set it for indirect smoking at a temperature of 150°C or 300°F.
Stick in a thermometer and let the ham hocks smoke until a core temperature of 96°C or 205°F.
Meanwhile, make 500 ml or 2 cups of Carolina Gold Sauce.
Take out de ham hocks, let them rest for 30 minutes and star pulling the meat. Be carefull because the core is still hot. Gloves ar advised.
Pour the sauce on top of the meat and mix it up before serving.
Immer einen Blick wert sind seine Rezepte auf: www.pitmasterx.com
INGREDIENTS
3 ham hocks (1.5 kg / 3.3 lbs )
500 ml / 4 cups water
500 ml / 2 cups Carolina Gold Sauce
80 grams / 2.8 oz PitmasterX's Classic BBQ Rub
HOW TO
Create 80 grams or 2.8 oz of PitmasterX's Classic BBQ Rub.
Add the rub to a can with 1 liter or 4 cups of water.
Mix it up and put it in an injection syringe.
Fill up all of your pork knuckles with as much of the liquid as possible.
Fire up your BBQ and set it for indirect smoking at a temperature of 150°C or 300°F.
Stick in a thermometer and let the ham hocks smoke until a core temperature of 96°C or 205°F.
Meanwhile, make 500 ml or 2 cups of Carolina Gold Sauce.
Take out de ham hocks, let them rest for 30 minutes and star pulling the meat. Be carefull because the core is still hot. Gloves ar advised.
Pour the sauce on top of the meat and mix it up before serving.
Immer einen Blick wert sind seine Rezepte auf: www.pitmasterx.com