Offal Good Barbecue!

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add a unique twist to your barbecue repertoire? Look no further than this "Offal good barbecue recipe"! This recipe is perfect for adventurous eaters who enjoy exploring the rich and flavorful world of offal. With a total of 46,665 satisfied food lovers who have tried and loved this recipe, you can trust that it will be a hit at your next cookout. Get ready to savor the tantalizing flavors of organ meats cooked to perfection on the grill.

Keywords: offal, barbecue, recipe, unique, flavorful.

Offal good barbecue recipe details

Offal good barbecue recipe, recipe Rating: 4.6
Number of votes:106

This is the heart of a rib stickin’ soulful meal, that will have you pattin’ yo belly, and lickin’ yo lips when the meal is over. Pair these barbecued Ham Hocks, Pigs Feet, and Tails with a pot of collard greens, some pinto beans and rice, and you’ll be lookin’ for somewhere to nap. Oh! And, don’t forget the cornbread!
Ready in: 5 hours 30 mins

Ingredients

Serves: 6

• 4 fresh ham hocks
• 4 pieces split pigs’ feet
• 2 pounds fresh pig tails, cut into 4-inch pieces
• 2 onions, quartered
• 2 to 3 cloves garlic, smashed
• 2 to 3 whole dried red hot peppers
• 2 to 3 teaspoons seasoned salt, such as Lawry’s(R)
• 2 to 3 teaspoons coarse ground black pepper
• 1 teaspoon paprika
• 1/4 teaspoon liquid smoke
• 2 (18 ounce) bottles barbecue sauce (I use Open Pit(R) BBQ sauce, use your favorite)
• Hot sauce (I use Frank’s Red Hot(R), use your favorite) as a garnish.

Preparation method

Prep: 10 mins | Cook: 5 hours | Extra time: 20 mins, resting

1. Rinse all of the meat under cold tap water and place in a large pot, covered by 2 to 3 inches of water. Add one of the quartered onions to the pot, along with the garlic, red peppers, seasoned salt, black pepper, paprika, and liquid smoke.
2. Bring to a boil over high heat, then turn down to a simmer and cook for 3 to 4 hours. Check periodically to make sure you don’t need to add more water.
3. When the ham hocks are just about fork-tender, remove all the meat and place in a large roasting pan that has been lined with heavy duty foil (for easy clean up).
4. Distribute the rest of the onions around the pan with the meat. Pour the BBQ sauce evenly over the ham hocks, pig tails, and pigs’ feet.
5. Preheat oven to 375 degrees F. Cover the roasting pan, either with a lid or more foil, and allow to cook for about an hour; then uncover.
6. Raise the oven temperature to 400 degrees. Add more BBQ sauce and continue to cook, uncovered, until the meat is absolutely fork-tender and the sauce has formed a thick glaze on all the meat, about 45 minutes to an hour.
7. Remove from the oven, cover, and allow to rest for 15 to 20 minutes before serving. Enjoy with your favorite sides, or the ones suggested below.Alternate method

You may not need to use all of the BBQ sauce. You may also choose to garnish everything with the hot sauce during the last portion of the cooking time, so that it gets to cook in right along with the sauce.

Serving suggestion

You may simply want to serve this with your favorite cole slaw, some bread, and an ice cold beer; either way, this is considered a cold weather, time of the year, meal. Enjoy!

Substitution

Instead of liquid smoke, add a package of smoked pig tails to the pot; you’ll get the smokey flavor, and have more delicious pork to munch on; but try not to fight over the smoked pig tail.

Drink pairing

A good German Bier, such as Spaten Brau Weizen Bier mit Hefe. Garnish with a slice of lemon. O’Douls Non-Alcoholic Beer, or your favorite N/A Beer.