I don't think I'll make cornbread in any other shape than this from now on. Love it's perfect little size!
These ribs were excellent! Probably the best they've ever made and certainly the best ribs I've EVER had!
Seriously, check out that smoke ring, that's what six hours in the smoker will give you! Fall off the bone tender.
The husband sampling some of his hard work.
Fresh collard greens, we all agreed these were the best we'd ever eaten. Recipe posted after the pictures.
Country Collard Greens
3-31/2 lbs. collard greens or kale, tough stems removed and roughly chopped
1 smoked ham hock (about 1 pound)
4 medium onions, chopped
2 medium green or red bell peppers, chopped
2/3 c. cider vinegar, preferably unrefined
1 Tbs. honey
3 garlic cloves, minced
1 Tbs. coarsely ground black pepper
2 tsp. Tabasco or other hot pepper sauce, or more to taste
2 tsp. celery seeds
Combine all the ingredients in a large pot with 8 cups of water, and bring to a boil. Simmer, covered, for about 2 hours. With a slitted spoon, remove the ham hock. When the hock is cool enough to handle, pick the meat from it in small chunks or shreds and return it to the pot. Reheat the greens briefly, if necessary. Serve warm with some of the liquid, the pot likker. Leftovers keep for several days.
Yield: 8 servings
Recipe obtained from: Smoke & Spice: Cooking with Smoke, the real way to Barbecue by Cheryl & Bill Jamison (If you have a smoker, this cookbook is a must! None of their recipes have disappointed us & have all been awesome!)
What the husband did: We actually bought the greens (we used collards) already chopped, which saved some prep time. The husband also added some salt pork, which added more flavor during the cooking process.
*Oh and if you thought I'd slip up and post the rub and sauce recipes, you were mistaken!