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Started By
Message
How to cook/heat up smoked ponce from teets
Posted on 12/24/12 at 9:43 am
Posted on 12/24/12 at 9:43 am
I bought some smoked ponce after reading about it on another thread on here, but I'm not real sure of the best way to reheat it. I would think the grill, but wanted to get opinions on here. Also, do you eat the stomach, or just the stuffing? This is a completely new thing for me
3
Posted on 12/24/12 at 9:44 am to snoggerT
Throw that shite away. Its all a myth.
Posted on 12/24/12 at 9:55 am to Count Chocula
Posted on 12/24/12 at 9:56 am to snoggerT
You looking to cook it or re-heat it??
Posted on 12/24/12 at 10:03 am to Uncle JackD
quote:
Posted by Uncle JackD You looking to cook it or re-heat it??
- it's smoked, so I would think just heated through
Posted on 12/24/12 at 10:07 am to Uncle JackD
If it needs to be cooked.....
-first, put a thin layer of oil in your pot and brown both sides of the ponce until a nice golden brown (usually 20 min or so)... Browning the meat is what makes your gravy.
-next, take ponce out of pot. Throw im your onions, bellpeppers and whichever other veggies you want to use. Brown those for 20 mins or so (until softened and well browned).
-once everything is browned, put ponce back in pot and fill pot about halfway with water and put fire on med- med/hi... Allow to cook for around 3 hours. I usually cut mine in half when there's about a half hour left so some of that meat falls into the gravy.
-first, put a thin layer of oil in your pot and brown both sides of the ponce until a nice golden brown (usually 20 min or so)... Browning the meat is what makes your gravy.
-next, take ponce out of pot. Throw im your onions, bellpeppers and whichever other veggies you want to use. Brown those for 20 mins or so (until softened and well browned).
-once everything is browned, put ponce back in pot and fill pot about halfway with water and put fire on med- med/hi... Allow to cook for around 3 hours. I usually cut mine in half when there's about a half hour left so some of that meat falls into the gravy.
Posted on 12/24/12 at 10:08 am to snoggerT
quote:No. You definitely wanna cook that.
- it's smoked, so I would think just heated through
And I expect pics
This post was edited on 12/24/12 at 10:11 am
Posted on 12/24/12 at 10:16 am to Uncle JackD
quote:
No. You definitely wanna cook that. And I expect pics
- have you ever had the ones from teets? I was thinking about grilling it with the sausage. Would that work as well? And do you eat the stomach, or just the stuffing?
Posted on 12/24/12 at 10:20 am to snoggerT
Yes, I've had them. I grew up on teets.
Most just eat the stuffing but you can eat the skin too.
I do not recommend grilling it... The only way I'd put it on a grill would be at low temp for 2-3 hr.
Most just eat the stuffing but you can eat the skin too.
I do not recommend grilling it... The only way I'd put it on a grill would be at low temp for 2-3 hr.
This post was edited on 12/24/12 at 10:22 am
Posted on 12/24/12 at 10:23 am to Uncle JackD
Yeah, I was going to cook it on the lower temp side (offset from coals), but I'll have to see about the way you said
Posted on 12/24/12 at 10:24 am to snoggerT
quote:The way I described is the only way I've ever seen or heard of it being done
Yeah, I was going to cook it on the lower temp side (offset from coals), but I'll have to see about the way you said
Posted on 12/24/12 at 10:28 am to snoggerT
What JackD said. You definitely don't want to grill it. This reminds me to take one out of my freezer for my Houston trip.
Posted on 12/24/12 at 10:40 am to LSUEnvy
I did go with the jalapeño cheddar smoked ponce, so would that change anything, or just stick to the same veggies and such?
Posted on 12/24/12 at 10:49 am to Uncle JackD
What is this, the Uncle JackD version of Diners, Dives and Drive ins?
Posted on 12/24/12 at 10:49 am to snoggerT
It won't change anything except meat flavor, it's delicious.
Posted on 12/24/12 at 10:52 am to Uncle JackD
Alright, I can't wait to try it. I'll try and remember to take pictures and post them
Posted on 12/24/12 at 11:43 am to Count Chocula
Uncle JackDs would be the "Ponce, boudin and cracking trail". He and Guy could ride from place to place with PooPoo
LINK
Would be a classic. Ayeeee!!!
LINK
Would be a classic. Ayeeee!!!
Posted on 12/24/12 at 11:52 am to snoggerT
quote:
How to cook/heat up smoked ponce from teets
sear it in a black pot poking the ponce every now and then to prevent it from busting. sear it HARD. add onions to the pot and continue to sear. at this point you can do one of two things:
1- add water and put it on med. heat until ready to serve when gravy is reduced
2- add cup of water and place in the oven for about an hour on 350.
I ALWAYS EAT THE SKIN.
Posted on 12/24/12 at 11:56 am to tigerdup07
And here come the ville plattians
Posted on 12/24/12 at 12:12 pm to Uncle JackD
Love me some skin, is Clap back in for the holidays. He'll get them boys to smoke that ponce nice and hard.
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