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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Alan Smithee who wrote (22823)12/16/2009 10:22:04 AM
From: patron_anejo_por_favor  Respond to of 25073
 
I used Kraft Hickory smoke. Seemed like most of the "smoke" barbeque sauces out there had other flavors; it seemed like the most generic. Liquid smoke is a good idea, gives you smoke without a lot of the extra flavors barbeque sauce has.

Ham hocks would be awesome, in addition to smoke they give you that great pork fat contribution to the texture, especially if you have time to simmer it slowly.


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