I transformed This ANCIENT German Street Food into a Modern BBQ Recipe

hamhocks

🥗Healthier: turkey legs

💰Cheaper: pork shoulder

Turkey legs are leaner, while pork shoulder is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories, and water with seasonings is cost-effective.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness, while white sugar is more affordable.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika has less heat, and cayenne is often cheaper.

Thank the sponsor, Barneyx Smokers, for the video.

Introduce the dish as a transformed ancient German recipe, specifically ham hocks.

Make a brine by mixing 1 liter (4 cups) of water with barbecue rub until dissolved.

Inject the brine into the ham hocks using a syringe until the meat is fully stuffed.

Prepare the smoker for cooking, ensuring it maintains a stable temperature.

Insert a tray to catch drippings and place the ham hocks in the smoker with room around them.

Insert a thermometer into the meat to monitor core temperature.

Set the smoker to 150°C (approximately 300°F) for cooking.

Add wood chips to the smoker for flavor and moisture control.

Prepare the Carolina gold barbecue sauce by combining 1 cup apple cider vinegar, 1/4 cup dark brown sugar, 1/4 cup ketchup, 1/4 cup mustard, 1 teaspoon salt, and 2 teaspoons chili flakes in a pot.

Bring the sauce to a boil and stir until it reaches a syrupy consistency.

Check the ham hocks with a thermometer; they should reach a core temperature of 96°C (approximately 205°F).

Remove the ham hocks from the smoker and let them cool slightly.

Cut away the skin from the ham hocks, noting that some parts may be crispy.

Shred the meat off the bone, ensuring it is tender and falls apart easily.

Mix the shredded meat with the Carolina gold barbecue sauce until well combined.

Cooking Techniques

Equipment Needed

Spice Level: