Page 2 of 2 FirstFirst 12
Results 11 to 17 of 17

Thread: Braised pork shanks..

  1. #11

  2. #12
    Senior Member Jmadams13's Avatar
    Join Date
    Sep 2012
    South Central PA
    I did pick up some prickly pair along with the agave at the Mexican market, so we are kinda on the same page. I have a few lemon drop chiles to add, as well as a few more ancho and fresh smoked scotch bonnet. Should be interesting. I might smoke a few shanks first too. Just begging to try out the smoker I bought last week
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  3. #13

  4. #14
    Engorged Member
    El Pescador's Avatar
    Join Date
    Mar 2011
    Looking good. I think I might try doing a pork shank Barbacoa. Ironically, not cooked on the BBQ.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  5. #15
    Senior Member
    Join Date
    Apr 2011
    Turned out mostly perfect. 4.5 hours at 400 with 17 shanks needed about 45 more minutes for perfection. I should have left out four or five shanks for more space between..
    And the cactus added nothing to the dish. Good stuff!

  6. #16

    stereo.pete's Avatar
    Join Date
    Mar 2011
    Pics of the final result?
    Twitter: @PeterDaEater

  7. #17

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts