Directions

1. To the make the Ham Hock Stock combine all ingredients in a stock pot. Fill with cold water to cover the ingredients (3-4 quarts). Bring almost to a simmer. Reduce heat. Cook just below a simmer for about 4 hours. Strain and cool the liquid.

2. Soak the beans in the two quarts of water overnight.

3. Build a large hot coal bed in the fire basket of the Kamado Joe Classic III Ceramic Charcoal Grill. Set up for direct high heat (500ºF) grilling. Set the grill grates at the highest setting. Add a fist sized chunk or two of pecan wood. Place a Lodge 7 Quart Dutch Oven on the grates to preheat for 5 minutes.

4. Add Colonial Chile Oil to the hot dutch oven. Add the andouille and cook, stirring occasionally until browned. Add the diced onion, celery and peppers. Season with Cattleman’s Grill Cajun Fusion Seasoning. Cook til softened, about 10 minutes, stirring occasionally. Add garlic. Cook one minute. Add Cattleman’s Grill Pit Fire Hot Sauce. Add drained beans and shredded ham hock/shank meat. Stir. Add 6 cups of ham hock stock (save the rest for later). Bring to a simmer. Close the airflow down to stabilize the grill temperature around 400ºF.

5. Cook, stirring occasionally until the beans are tender, about 1.5-2 hours. Add additional stock, as needed to keep the mixture from drying out, along the way.

6. Combine rice and water in a rice maker. When cooked, fluff with a fork and season with the Colonial Chile Oil and Kosher Sea Salt.

7. Serve the red beans with the rice. Top with minced fresh parsley and more Pit Fire Hot Sauce.