UPSTATE SMOKE

COLD SMOKE

 EEL TRAPS ON THE DELAWARE

HOT SMOKE

THIS IS TRUELY SOME OF THE BEST BBQ I'VE HAD IN THE NORTHEAST.

A GLORIOUS HOCK

THIS BEAUTY OF A SMOKED FRONT LEG CAME FROM AN EXTRAORDINARY ROMANIAN BUTCHER SHOP IN QUEENS (ALL THE CURING AND SMOKING IS DONE IN HOUSE). I FIGURE WITH THIS RECENT COLD SNAP IN NYC I'D HONOR IT IN SOME SPLIT PEA. THE BEST PART ABOUT THIS RECIPE IS THAT IT IS ALL LAYERED IN THE SLOW COOKER (CROCK POT) AND LET TO COOK  6-10 HOURS TO PERFECTION. 

YOU NEED:

16OZ SPLIT PEA (RINSED)

3 CARROTS (DICED)

I MED ONION (DICED)

2 CELERY STALKS (DICED)

GARLIC

PARSLEY 

BAY LEAF 

THYME 

A HOCK

MY SECRET WEAPON HERE IS GAME STOCK.

I MADE THIS PHEASANT STOCK FROM SOME BIRDS I SHOT.

YOU'LL NEED ABOUT 6 CUPS STOCK

LAYER IN ORDER OF ABOVE LIST

ADD SALT AND PEPPER

ADD STOCK

PLUG IN 

TURN ON.

AT THE END STRIP THE HOCK OF ALL ITS MEAT AND RETURN TO POT.