This take on traditional Hoppin' John combines all the classics: collard greens, black eyed peas, pork, rice & cornbread. A Southern meal believed to bring prosperity, good fortune & health for the New Year.
For the Collard Greens: Start by layering pork jowl slices above a 16oz package of pre-trimmed & washed collards. Mix with 32 oz vegetable stock. Smoke for 3 hours at 225F. After 3 hours, add an additional 16oz of vegetable stock, a sliced onion, and half of the jowl meat. Increase grill temperature to 275/300F and continue to cook uncovered until the collards are tender. Finish the collards by stirring in 1/2 cup of apple cider vinegar and 1/2 cup honey. Season with salt & pepper and serve.
For the Black Eyed Peas: Use 2 packages of presoaked peas (24oz total) and 32 oz of unsalted chicken stock with one chopped red onion. Add in 2 bay leaves, 1 tablespoon of dried thyme, and 2 tablespoons of dried chives. Smoke uncovered for 3 hours at 225F (assuming 22F was a typo), stirring every half hour. After 3 hours, increase grill temperature to 275/300F, adding additional stock if needed, and cook until the peas are soft to your liking.
Serve the Hoppin' John with hot sauce, rice, and the collard greens.
