{"id":580,"date":"2010-12-05T15:02:52","date_gmt":"2010-12-05T19:02:52","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=580"},"modified":"2010-12-06T21:48:45","modified_gmt":"2010-12-07T01:48:45","slug":"busco-buco","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=580","title":{"rendered":"Busco Buco"},"content":{"rendered":"

I finally got a chance to try out the smoker on the Big Stone Cooking Area.<\/a> There were a couple uncured pork shanks languishing in the freezer from last year’s Day of Pigs.<\/a> Over Thanksgiving eldest son Josh and I cut up a hickory tree that had fallen so I had an abundance of slightly green hickory for making smoke. All the stars were aligned!<\/p>\n\n\n

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Generating Smoke<\/figcaption><\/figure>\n<\/td>\n\nHere’s the fire burning in the firepit. It’s not a roaring blaze, just a few sticks of hickory smoldering away, making smoke. It’s drawing the smoke through the flue in the left center of the picture into the smoker.\n<\/td>\n<\/tr>\n<\/table>\n
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Smoking<\/figcaption><\/figure>\n<\/td>\n\nThe fire doesn’t look like it’s doing much, but as you can see in this picture it’s smoking nicely. The pork shanks are hanging in the chimney. I haven’t built a cover for the smoker yet; you can see the inelegant yet functional piece of plywood covering most of the smoker top to control the draft. I smoked them for about four hours, adding a stick of wood to the fire every hour or so. There was nothing scientific about 4 hours. I started after lunch and it was getting dark 4 hours later, so I figured that was long enough.\n<\/td>\n<\/tr>\n<\/table>\n
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Smoked Shanks<\/figcaption><\/figure>\n<\/td>\n\nHere are the nicely smoked shanks. They’re just smoked, not cooked, after 4 hours in the smoker. They smell wonderful! (You’ll have to take my word for that.)\n<\/td>\n<\/tr>\n<\/table>\n
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Browning the Shanks<\/figcaption><\/figure>\n<\/td>\n\nTo finish cooking the shanks I’m going to prepare them like osso buco by braising them in the oven until tender. I brown the shanks, take them out, then brown some celery, onions, and carrots. I deglaze the pan with a little white wine, then add stock and tomatoes and bring it all to a boil. Then the shanks and veggies go back in, I cover it and put it in a low oven for 3 1\/2 hours.\n<\/td>\n<\/tr>\n<\/table>\n\n\n
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Ready to Eat<\/figcaption><\/figure>\n<\/td>\n\nAfter 3 and a half hours it’s falling off the bone tender and ready to eat. We mashed some potatoes with roasted garlic and horseradish. I ran the sauce from the pan through the blender until it was smooth. A little sauerkraut rounded out the plate.\n<\/td>\n<\/tr>\n<\/table>\n

They tasted great. They had a nice smoky taste that wasn’t overwhelming. I’m planning a Day of Pigs II later this month. I’m looking forward to smoking the bacon and some sausage then.<\/p>\n

\nP.S. If you’re viewing this in Internet Explorer and it’s horribly screwed up in the formatting, I’m sorry and I apologize. I am weary unto death with browsers and their lame implementations and I’m just not going to go back and try to deal with it.\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I finally got a chance to try out the smoker […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-580","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=580"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/580\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}