Ham Hocks & Collard Greens
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Chef Tom shares his recipe for Ham Hocks & Collard Greens, first preparing a ham hock stock on the Kamado Joe Classic III ceramic charcoal grill, then braising the collards in the flavorful broth and smoky pork.
Full recipe: www.atbbq.com/...
You nailed it 🧑🍳 chef Tom don’t forget the jalapeño cornbread 👍🏾🙏🏾
Pro tip from an old guy from Georgia - My grandmother always told me to "freeze the greens" a day or two before cooking them.
It made sense to me because the cellular structure of the greens are what can make it tough. But if the greens have enough moisture content in them, it will expand and break the cellular walls.
After that, cook them however you like, but you have given them a head start to tenderness by rupturing the cell walls of the greens.
being raised in a farming household i learned from my great grandmother and great aunt. Lazy D i agree with the freezing part cause they would do that also. but they would always wait till the first big frost would hit them in the garden before we went out to pic them. something about that big frost got them collards right.
@@aundradickens1180 That first frost did the cell wall ruptures. Any freezing after that helped a little more, because the thawed water would redistribute, and then freeze again breaking more of the cellulose structure into smaller parts.
Old grandmothers might not have been chemist, biologist, food science majors, but they came up with stuff that all those other guys had to figure out why TF it worked.
Awesome. Thanks for sharing!
Your greens look delicious. I almost cried when you discarded the skin and fat on the hocks though. I love it.
Foreal, might as well use Turkey if ya gonna do that
Amen!
Collards, one of my favorites! Those look delicious. Some cornbread, pork chops and mashed potatoes make a complete meal.
The complete meal. That's what I was looking for. THX!
I’ve followed your channel for a while, it’s great to see your take on a staple. We call the stock “pot liquor” it will make or break your greens. In my family we add a touch of vinegar. Keep the great recipes coming!
@@colinm6714 and added vinegar.
All I can say is this guy can cook. My husband has followed a lot of his recipes.
5:25 right there,RIGHT THERE!!! That is the filet of the ham hock, the "EYE". Man when you cook that longer and get that nugget a little more tender...
That is the gold standard...LOL
Love collard greens, I have eaten them my entire life. Hammocks are great for pinto beans.
I love a good bowl of pintos while relaxing in my hammock.
Chef you just made this Georgia boy proud.....and hungry ! Great video!
I eat everything on the ham hocks except the bones. Fat gives it taste and texture.
Love your videos.
Chef Tom is awesome 😎👍🏼 thanks so much 🙏🏼
Seen the recipe this morning and immediately went to my local butcher and bought everything required.....KJ is lit....getting up to temperature.......this is going to be soooo good!!
Chef Tom gotta give you two 👍🏽 👍🏽, now being from New Orleans we would have put that over a bed of white rice and dashed it with Louisiana hot sauce,or Tabasco, or crystal. (It’s an ongoing dispute down here) and a side of corn bread.
Don't forget the Cornbread!
Love using ham hocks. They make a killer pot of black eyed peas too!
In Germany (Cologne) we call it Grünkohl and we eat it with sausage (Mettwurst). Great cooking Chef!
Chef Tom, have you ever smoke/braised ox tail.? I’d love to see your take on it.
Has he done birria tacos yet? I'd like to see that recipe atbbq style!
It looks amazing man!
Have some birria tacos next!!! In your style!
Tom, you are my hero
Hey I never cook greens like this before. But I will from now on. It looks great.
Perfect... Well done! You're invited to the next BBQ!
Great video making it today
Sorry man, but when it comes to ham hocks, the only thing I discard is the bones! Especially when we're talking collards :D
Is the skin not chewy AF?
@@travis7068 It can be for sure, Its all about prep and cook time.
Dang, will def have to try this on my pk, thanks for the recipe man keep it up!
I’m making this dish right now actually.
Made these the other day. They were fantastic but I didn't get anywhere near the meat from the hocks.
Do you recommend buying the classic Joe 2 and adding the classic 3 accessories (slow roller and charcoal basket) or simply buying the 3 and calling it a day?
i’m just nodding for 12 straight minutes as i sit here
Got dammit chef. Now I have to give this a try.
OMG Yes!!!!!!!!!!
you only made enuff for 2 ???
The sugar took away the semi-bitter taste of the greens..other than that..it was a joy to see
Wouldn't that be what you want southern soul food to do? Sweetness sounds key
Has he ever done a whole pig or while pig leg
"throwaway cut" lol we fight for the pig feet
That's a single serving size mess of greens, just need some cornbread with it. I'm just not sure about the brown sugar? But would be willing to give it a shot anyway.
Forgot to cut the carrots diagonally...cause it makes them taste better!😜
Envying your "job" to the roots.....congrats
I will be doing this recipe for Thanksgiving looks delicious never had smoke collards..always did mine on the stove top hopeful I can find some the chili oil in the grocery store it’s too late for me to order now. However Im not a fan of sugar in my greens so I will that part out. I can’t wait to try
I soak my greens in a cooler of water then rip them into a pot
you need to sell hats or tees that have a silhouette of your head thrown back and a caption say'n "ah- man"
A white guy challenging my mom's and grandma's collards and ham hocks.
2020. That's all I gotta say
Awesome recipe. But dude get those metal tongs off of that cast iron .
he's surely not a southern cook
Removed all the good flavorful parts of the hock and only added the meat 😑
Im first!
The most unhealthy greens ever!
Um anyone who's made either type of greens before please raise your hands 👋🏼👋🏼👋🏼. I won't lie Tom. This looks extremely different, but unique. I will say though, I've never seen anyone make greens in this fashion. Greens are meant to be the healthier choice of African American cooking meaning no sugar , but still cooked with ham hocks.
Also you kept saying "that potlicker". The term potlicker in the way you used it moreso sounds like "potliqueur" as in a sauce in the bottom of a pot scooped up by a spoon. That's also not accurate. A potlicker is one who physically licks the bottom of the pot to get delicious juices from the bottom of a pot of leftovers. Due to, when given food time to marinate overnight the flavors intensify and are more tasty. That is a potlicker in the truest since.
Hes saying " pot liquor" as in the juice. The liquid in an oyster is called the oyster liquor. No one is licking pots lmao yall boys wanna hit up the licker store??
LMAO
Can I use any other steak seasoning
They look good. I like turnip greens better than collard greens - have you tried them?
blink555 or mustard greens
@@teddysalad8227 YES! I like kale too
My mouth is gushing. I’m making this tomorrow. Going to make some corn bread to go with it!
I wish I could taste it. Yum!
I mean white people eat greens too
I think he just discarded the best parts of what makes a ham hock.
I really got to rethink my life choices. A lot of the recipes you share, I was never offered as a child. Not even the very basic ham and collard greens. I grew up thinking I didn't like these things. I've seen so many recipes on your channel of things I "thought" I didn't like, it's caused me to check out your store and I just spent far too much $$$ on rubs, sauces and even picked up that pistol grip injector and some new bbq tools. Can't wait to try your products with these recipes. My taste buds, I'm sure, will thanks you!
Oh no you didint...
Great video
Going to make this for Thanksgiving
And like one of the people who commented on your video will make some jalapeno cornbread. Thanks so much for your videos have learned a lot from them
My mouth started watering just when you pulled the hamhocks out of the dutch oven. That's gonna need some cornbread on the side!
What a wonderful dish 👍👍👍
Made this for Thanksgiving and it was a huge hit. Thanks
Damn that looks so good
Great job chef
Looks great