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Pork Wings

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  • Jfrosty27
    Club Member
    • Mar 2020
    • 1173
    • Muskego, WI
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      Favorite beer: Anything that's cold!
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    Pork Wings

    Click image for larger version  Name:	72447684-5B25-44F7-979E-DBF30C7DA0D0.jpeg Views:	0 Size:	2.22 MB ID:	914766 I bought a couple of packs of what Porter Road is calling “Pork Wings”. Two pieces per pack, about one pound per pack. According to their web page, these are actually cross sections of the fibula on the pig. Anyway, I have never cooked these but they were cheap so what the heck.

    So has anyone here done these? The PR page says to cook them like ribs. Ok simple enough. But any tips or cautions?
    Last edited by Jfrosty27; September 22, 2020, 09:39 AM.
  • bbqLuv
    Club Member
    • Jan 2020
    • 1237
    • Milwaukie, OR

    #2
    From the leg. My guess would be low and slow, so lets us know.
    Thank Yo.

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1363
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #3
      When pigs fly

      Comment


      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        🤣😂
    • JGo37
      Club Member
      • Apr 2018
      • 1579
      • the LOU
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      #4
      It's time to speak, said the Walrus, to speak of many things;

      of ships and shoes and ceiling wax, and cabbages and kings,

      and if the sea is boiling hot, and whether pigs have wings....

      use a chunk or two of pecan - give them wings a soft smokie flavor.

      Comment

      • Bkhuna
        Club Member
        • Apr 2019
        • 607
        • Merritt Island Florida

        #5
        These are shanks.

        Comment

        • DavidNorcross
          Club Member
          • Nov 2017
          • 2003
          • Virginia
          • SNS Kamado
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          #6
          Interested in this thread, although when I saw the subject all I could think of was flying pigs.

          Comment

          • Jfrosty27
            Club Member
            • Mar 2020
            • 1173
            • Muskego, WI
            • Current cookers:
              Rec Tec RT700 "Bull" pellet cooker
              Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
              Weber Genesis 3 burner gas grill w/ rotisserie
              Charbroil Grill2Go gas grill
              Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
              Weber Smokey Joe
              SnS Deluxe
              Vortex
              The Orion Cooker convection cooker/smoker (two of them)
              Blackstone 17" griddle
              Joule Sous Vide circulator

              Favorite beer: Anything that's cold!
              Favorite cocktail: Bourbon neat

            #7
            Yes I know these are from the shank. So far not a lot of advice on cooking them. Some fun stuff though. I figure I will just do them low and slow like a rack of ribs and see what comes out of it unless Somebody has a better idea. I will post the results.

            Comment

            • 58limited
              Club Member
              • Dec 2018
              • 1047
              • SE Texas
              • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

              #8
              What I've had down here that were called pork wings are from the rear lower leg: a small, about two bite, hunk of meat with a thin bone attached for a handle (probably the fibula bone). They grilled and sauced them. Yum!
              Last edited by 58limited; September 23, 2020, 07:26 AM.

              Comment

              • barelfly
                Club Member
                • Dec 2017
                • 1395
                • New Mexico
                • Smokin-It 3D
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                #9
                I saw these last night when perusing Porter Road. Enjoy those!



                But I will admit - like others....this is where i went first
                Click image for larger version

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                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  On of the greatest albums of all time.
              • wu7y
                Club Member
                • Oct 2017
                • 178
                • Gillette Wyoming

                #10
                You might consider braising. Look for osso bucco recipes for sauce/seasoning ideas.

                Comment

                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10842
                  • Land of Tonka
                  • John "J R"
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                  #11
                  I would also go with braising them, but I have never done this cut before. I am sure a smoke would be great too.

                  Comment

                  • Jfrosty27
                    Club Member
                    • Mar 2020
                    • 1173
                    • Muskego, WI
                    • Current cookers:
                      Rec Tec RT700 "Bull" pellet cooker
                      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
                      Weber Genesis 3 burner gas grill w/ rotisserie
                      Charbroil Grill2Go gas grill
                      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
                      Weber Smokey Joe
                      SnS Deluxe
                      Vortex
                      The Orion Cooker convection cooker/smoker (two of them)
                      Blackstone 17" griddle
                      Joule Sous Vide circulator

                      Favorite beer: Anything that's cold!
                      Favorite cocktail: Bourbon neat

                    #12
                    Click image for larger version

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ID:	915748 Ok I did these “pig wings” tonight. I did them the same way I do my ribs. They cooked like ribs, looked like ribs, and go figure, ate and tasted like ribs. But here’s the thing. They cost about three times as much as ribs. So I guess I’ll just stick to the ribs. 🤷‍♂️

                    I was concerned about how much meat were on them so I tossed some brats in the smoker for the last couple hours. Nice smoke ring on the brats as well as the pork. The pig wings were actually very meaty though. Anyway, everything was tasty and a good meal was had.

                    Comment

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