Brian Dahl
TVWBB Gold Member
Hi gang - we were in Portland on Sunday, and I wanted to pink up some ingredients for a batch of Kim Chi. We stopped here. I got what I needed, and more: sliced ham hocks. Here they are, dusted with Pig Salt and Fearing's BBQ Spice Blend
All the minimal research indicated slow & low and slow & low I went. Anyone seen, use these fire starters? They work pretty slick: they are about an inch square, 1/2" thick. Four cubes will light a regular sized chimney, two lit my 8 briquette snake-head nicely. I got them at the local co-op. 72 in the bag for like $4.75. Ran 225 like a champ, "Bang bang the Warrior!"
2 1/2 hours later, first flip (I just had to peek!)
about an hour later, I Maulled 'em!
and again
I was hungry, so I brought 'em and dished them up. There's a cucumber and fried tofu salad w/ the peanuts, and at Fubonn I picked up "Pickled Mustard." Which was more like Mustard Pickled Bok Choy - still tasty though.
the meat was done, but the connective bits were still chewy. Next time, I'll braise for a couple of hours first. Thanks for stopping by, have a great short week, and I'll see ya 'round the fire!
All the minimal research indicated slow & low and slow & low I went. Anyone seen, use these fire starters? They work pretty slick: they are about an inch square, 1/2" thick. Four cubes will light a regular sized chimney, two lit my 8 briquette snake-head nicely. I got them at the local co-op. 72 in the bag for like $4.75. Ran 225 like a champ, "Bang bang the Warrior!"
2 1/2 hours later, first flip (I just had to peek!)
about an hour later, I Maulled 'em!
and again
I was hungry, so I brought 'em and dished them up. There's a cucumber and fried tofu salad w/ the peanuts, and at Fubonn I picked up "Pickled Mustard." Which was more like Mustard Pickled Bok Choy - still tasty though.
the meat was done, but the connective bits were still chewy. Next time, I'll braise for a couple of hours first. Thanks for stopping by, have a great short week, and I'll see ya 'round the fire!
