Pork Neck Bones

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tropics

Epic Pitmaster
Original poster
OTBS Member
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Jun 25, 2014
14,735
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Attleboro,Ma
Seen these the other day first time ever,so a 5 lb. box went home with me.

$5.99 not bad


Thawed them out over night 


Used Jeffs Rub for these



Got some Royal Oak Charcoal going


Temp held nice at 225* to 240* I treated these like ribs 

3 hrs. them foiled for 2 hrs.


Nice color real tender and tasty


Mommas Happy now.


Thanks for looking
 
Smoked neck bones, mustard greens, pinto beans and cornbread. Thats Sunday dinner when the preacher is commin! And oh course some Chow-chow, green onions and a sliced ripe tomato!! Makes ya not mind too much wearin those Sunday clothes to eat.

You maybe from NJ, but I think there is some southern redneck in your wood pile.

Sure looks good!
 
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Love it,great plate.Ggreat cooking
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I sometimes brine bones like that with my bacon.They then become part of pork & bean type dishes& soups.

If I could buy it at that price I would be loading up the smoker every week.
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From time to time I make versions of cassoulet & always have a smoked pork bone in with the beans.
 
Man that looks great. I need to keep a eye out for them
 
Try them as a base for soup stock.  Simmer them, add veggies, then remove meat to add in the soup.  Excellent.
 
Thanks for the kind words guys.I enjoyed eating them,I used only a little BBQ sauce when I brought them in.
 
wow...another cost effective piece of pig.....however, once smokers figure out they're great & start buying them all up prices will skyrocket...much like chicken wings. Since they got the nod of approval I also will keep an eye out for them, especially at the restaurant supply. I have used them in the past though....put them in a simmering stock pot full of homemade pasta sauce....great flavor...thx for the heads up.....Willie
 
 
Try them as a base for soup stock.  Simmer them, add veggies, then remove meat to add in the soup.  Excellent.
Same here. The neck bones I can get here don't have very much meat but they make a great soup stock that will turn to gelatin in the fridge. Combine that with pinto beans in a crockpot, plus whatever meat can be pulled from the bones ... wait, where's the cornbread?

One strange thing - there's no pork stock in the grocery stores here. Chicken, beef, turkey, OK, but never pork. ??
 
 
Same here. The neck bones I can get here don't have very much meat but they make a great soup stock that will turn to gelatin in the fridge. Combine that with pinto beans in a crockpot, plus whatever meat can be pulled from the bones ... wait, where's the cornbread?

One strange thing - there's no pork stock in the grocery stores here. Chicken, beef, turkey, OK, but never pork. ??
The misses took the meat out of what we did not eat yesterday.Plan is to smoke them a little and add to baked beans.
 
Old school Ragu would often have a meaty fresh pork bone thrown in with the beef back in the day.
They also make a good pasta sauce on their own,I have a recipe somewhere it had Marsala in it.
 
Those look awesome!!  I use those all the time to make gravy with plum tomatoes, sausage, meatballs, bracciole, and what ever other meats I have lying around when I am in the mood for a hearty pasta dish.   Never thought to smoke them but I can imagine they would be awesome.  Great looking meal!
 
If you have a weak stomach, don't read further.  My Father used it for Czarnina, Duck blood soup, as a stock.  Much cheaper than Duck and that's how I got introduced to it.  Here in Buffalo, I go on Thursday morning and a butcher has piles of them, fresh cut, never frozen.  Have to agree for their use in tomato sauces.  It's sad that people have lost the concept of using the animal, nose to tail.  Lot of good eats between the prime cuts.
 
It's sad that people have lost the concept of using the animal, nose to tail.  Lot of good eats between the prime cuts.

I am not sure if the concept is lost, or is the fact that what was less than desirable cut a while ago (and priced accordingly) costs now as much as premium cuts do.

In the last 2-3 years turkey necks went up from $.99/lb to $2.99/lb at my supermarket. I can buy leg for less than that.
 
Wow that looks great! I see them now and then,but I don't think they have that much meat on them here. I'll definitely give them a closer look next time I see them. Thanks for posting, David.
 
Thanks guys being 1st time for me to see them,Smoke was the way to go,I can see making some nice pasta sauce or a ragu the meat has a nice taste.
 
Those look awesome!!  I use those all the time to make gravy with plum tomatoes, sausage, meatballs, bracciole, and what ever other meats I have lying around when I am in the mood for a hearty pasta dish.   Never thought to smoke them but I can imagine they would be awesome.  Great looking meal!
That's the style I ate in Italian houses,sauce on the pasta for starter,then the meat as the main with greens & potato. Bit of a lucky dip as to what you pulled out of the pot but it would be a cheaper cut. It's real cookery ,little old nonna's in my 'hood cranking it out every day.
 
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