Pork Knuckle with a Mediterranean twist

[clutch_kick]

While I am busy building (in slow motion) my Mini GF, I'd like to share a quick and tasty way of doing ham hocks in the smoker.
I did mine in the UDS cooked at 115C, with light applewood smoke. I left them skin on, just lightly rubbed with a little SPG, and basted them all along with a sauce made from Ketchup, Carob Syrup, Marmite, Cider vinegar, Cayenne, black pepper and salt. Mine took around 8 hours to be 'fall-off-the-bone' done.

Carob Syrup is a speciality from my country, called Gulep (pronounced Joo-lepp).

[Rodcrafter]

[Squiggle]

Yuuuum!!

[ajfoxy]

Looking good. That should indeed make a tasty bite.

[Iceman]

So as I'm new at the whole q-thing, why the water?


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[Big T]

Looks great!! Iceman the water adds moisture to the CC. Some guys use water and some don't.

[Iceman]

Oh ok


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[p3ripperfw]

Where are you from? That looks fantastic!

[temurf]

Those sure do look tasty.

I have to ask. What is Marmite? I havn't heard of it.

[ajfoxy]

Ahh matey, you have not lived until you have tried Marmite. On toast, in soups... on smoked meat.

Over here in Aus they all rave about Vegemite, but I am totally a Marmite person, way better. Basically it is a yeast based spread. Sort of salty taste. If you have it on bread or toast... don't use too much.

[Squiggle]

Bluuuuurgh! Vegemite, Promite & Marmite are all horrible, the only time I don't mind Vegemite is when it's used for stock in bolognaise sauce. Although, my 7yr old has it everyday on his sambos for lunch.

[clutch_kick]

Where are you from? That looks fantastic!

From the little island of Malta.