SO, I'm thinking of smoking the shanks with an herb based rub until they are nice and fall-off-the bone tender, cooling them down in the fridge, then pan-frying them to get that nice crispy outside. I don't think that they are thick enough to allow a crispy skin to develop in the smoker before they are over-cooked, but I'm worried about over cooking them when I fry. Does anybody have experience with the shanks (hocks) on a smoker? I know they are traditionally braised or roasted, but I'd like to smoke them bad boys.
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Experience with Pork Shanks(hocks)?
A local restaurant serves delicious pork shank, served over creamy blue cheese grits w' spinach. It's skin-off shank, the but the meat is crispy and bacon-like on the outside and creamy towards the bone. In an effort to re-create this, I've got a couple rear shanks from a free range place at my local farmers market. They are skin-off, as I don't want to make eisbein or cracklin' shank, just a crispy on the outside tender on the inside delicious shank treat.
SO, I'm thinking of smoking the shanks with an herb based rub until they are nice and fall-off-the bone tender, cooling them down in the fridge, then pan-frying them to get that nice crispy outside. I don't think that they are thick enough to allow a crispy skin to develop in the smoker before they are over-cooked, but I'm worried about over cooking them when I fry. Does anybody have experience with the shanks (hocks) on a smoker? I know they are traditionally braised or roasted, but I'd like to smoke them bad boys.Tags: None
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John "J R"
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Founding Member
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- Archer Lodge, NC
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-Fireboard extreme bbq edition
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-thermoworks RT600c Instant read
-thermoworks thermopop
-thermopen
-BBQ Dragon
-Chimney of Insanity
-BBQ Guru Party Q
Oh yeah..these aren't cooked, and are much larger. About two lb's apiece, skin off. Those do look pretty tasty though.
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