Pinto's & Smoked Shanks

thirdeye

<p />This Tuesday is Parade Day, which kicks off "Fair & Rodeo Week". One of my drinkin' buddies office is at the end of the parade route and he always has a beer garden and cowboy barbecue for friends and clients. One of the bean dishes will be 5 gallons of pinto beans with twice smoked ham shanks. Here are 10# ready to come off of my LGE. On Sunday we will cook the beans and do some prep work for the sides. On Monday, the big cook will begin: 6 legs of New Zealand lamb, 10 butts, 3 briskets and some pit beef roasts, all smoked over apple wood. For the kiddies, sloppy joes & hot dogs. Since there is not an XXXXXL Egg, the old standby cooker, a custom oilfield job, will be used for the 25 hour cook. [p]YeeHaaaa.....I can't wait[p]~thirdeye~

Babyray

thirdeye,
How about a recipe on the smoked shanks? Sounds great.[p]Thanks, [p]Ray Price

thirdeye

Babyray,[p]Not really a recipe....I buy the smoked ones, and do a second smoke on them at 200° for 2 hours just to wake up the flavor, then trim some of the fat. Really good for adding to beans, an omlet, a stock, onion pies or quiches etc. They freeze really well. [p]I do a similar method for twice smoked hams but add a little maple (or other sweet) glaze. Spirals are a good choice for this enhancemant since they are ready to eat right out of the package and no real cooking is needed. [p]~thiredye~