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Pork neck bone questions

post #1 of 17
Thread Starter 

Thinking of smoking some pork neck bones in a couple of days along with some chicken breasts I am going to do. I have never done these before, but have looked around for folks who have. It seems the most popular recipes are to smoke them up for soup/stock or to use in a red sauce for other recipes. I plan on hitting them up with rub & smoking them, while adding some BBQ sauce for the last hour or so they are in the pan. I plan on munching on some of them right away, but also to maybe keep some back to add to some beans next week or something. There doesn't seem to be a whole lot of info around here on doing that so I was hoping people with experience on this cut can give me some pointers or keep me from screwing it up. I would sure appreciate it.

 

Thanks,

TW

post #2 of 17

Smoking 'em is easy enough, and my favorite way to use them is in a big pot of mustard greens. I am just partial to mustard but any greens will do. The trick is to add just a pinch of sugar, makes all the difference.

 

The house smells so good when boiling greens. OMG, its enough to make a sick man well again!

post #3 of 17

When I was a kid and believe me that wasn't yesterday my grandmother would salt and pepper neck bones and roast them in the oven wasn't much smoking back then. Boy they were good. I would smoke them to eat now but I don't think I would put bbq sauce on the ones I was going to save for cooking greens and beans. man you got me drooling just thinking about it.

post #4 of 17

I smoked some up awhile back. We ate them like bony ribs LOL 

 

http://www.smokingmeatforums.com/t/194377/pork-neck-bones

 

Richie

post #5 of 17

Ya know what I would bet would be good, cured smoked neckbones........

post #6 of 17
Quote:
Originally Posted by Foamheart View Post
 

Ya know what I would bet would be good, cured smoked neckbones........

Yes sir I am thinking like Hocks

Richie

post #7 of 17
Quote:
Originally Posted by tropics View Post
 

Yes sir I am thinking like Hocks

Richie

 

Then you are bringing some flavor to the pot. I love hocks, I like fresh hocks, I like smoked hocks, I love cured smoked hocks and they are good seasoning too....LOL And trotters! neck bones would be the same, but neck bones with greens is a standard around here, maybe some ears and tails. You just know the head cheese is setting up in the reefer.

 

Sorry, there I go again my mind just wandered and my mouth is watering.

post #8 of 17
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Smoking 'em is easy enough, and my favorite way to use them is in a big pot of mustard greens. I am just partial to mustard but any greens will do. The trick is to add just a pinch of sugar, makes all the difference.

 

The house smells so good when boiling greens. OMG, its enough to make a sick man well again!

This is one of the other ways of using them that I've read about & maybe in the future I will give it a try. Thanks.

 

 

Quote:
Originally Posted by tropics View Post
 

I smoked some up awhile back. We ate them like bony ribs LOL 

 

http://www.smokingmeatforums.com/t/194377/pork-neck-bones

 

Richie

Richie, your thread on them is what gave me the idea. I'm thinking my method will be similar to yours. The pics looked great. Thanks.

 

Hocks I don't know about but I bet these neck bones will be good.

 

TW

post #9 of 17
Thread Starter 
Quote:
Originally Posted by HalfSmoked View Post
 

When I was a kid and believe me that wasn't yesterday my grandmother would salt and pepper neck bones and roast them in the oven wasn't much smoking back then. Boy they were good. I would smoke them to eat now but I don't think I would put bbq sauce on the ones I was going to save for cooking greens and beans. man you got me drooling just thinking about it.

I may try them in the oven this winter with the salt & pepper. Sounds old school. Thanks.

 

TW

post #10 of 17
Quote:
Originally Posted by Tumbleweed1 View Post
 

This is one of the other ways of using them that I've read about & maybe in the future I will give it a try. Thanks.

 

 

Richie, your thread on them is what gave me the idea. I'm thinking my method will be similar to yours. The pics looked great. Thanks.

 

Hocks I don't know about but I bet these neck bones will be good.

 

TW


TW Didn't know you read that post, hope they come out to your liking.Kevin always adding things to my to make list :laugh1: but its all good.

 

Richie

post #11 of 17

My favorite hocks and feet is pickled with some suds yell man.

post #12 of 17
Thread Starter 
Quote:
Originally Posted by HalfSmoked View Post
 

My favorite hocks and feet is pickled with some suds yell man.

I'm not much for pickled, but may try smoking ham hocks down the road. The neck bones were on sale. Look for my new thread hopefully tomorrow afternoon. I'm hoping to do them with some chicken breasts & possibly some beans. At least that's the plan, as they are calling for rain.

 

I also picked up a 7 lb butt for $0.99/lb!

 

TW

post #13 of 17
My Grandpa would add fresh neck bones to his pasta sauce. Started it Saturday morning for Sunday dinner. Simmered delightful delicacy. Best sauce ever...God rest his soul.

RG
post #14 of 17
Thread Starter 
Quote:
Originally Posted by RadioGuy View Post

My Grandpa would add fresh neck bones to his pasta sauce. Started it Saturday morning for Sunday dinner. Simmered delightful delicacy. Best sauce ever...God rest his soul.

RG

I've heard of that & it also sounds interesting. The only pork I've ever added to red sauce is sausage. 

 

TW

post #15 of 17


Tumbleweed1 said my reply sounds old school and it is grandmother died in mid 70's at 89 but what I see on this thread is a lot of old school in our younger days we  eat what we had and did things to make it good.  This is lost today as the younger group today goes to the store for all most all their meals nothing on hand.  Radioguy grandfather making do with what he had doing what he could to make it good.

post #16 of 17

Something similar - Mom would roast a pork loin, on the bone. That would be one meal, then the rack of bones was left over, The next day, that would be smothered in sauerkraut, and baked. Chilled vodka.

post #17 of 17
Quote:
Originally Posted by BlueWhisper View Post
 

Something similar - Mom would roast a pork loin, on the bone. That would be one meal, then the rack of bones was left over, The next day, that would be smothered in sauerkraut, and baked. Chilled vodka.


WE ROAST IT WITH SAUERKRAUT THE FIRST TIME THEN HAVE SANDWICHES THE NEXT DAY WITH THE SAUERKRAUT ON THEM.

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