This Red Beans and Rice recipe takes you for a full Louisiana experience. Chef Tom starts off in the kitchen to put together a ham-hock stock a day earlier, then moves this creole delicacy to the Kamado Joe Classic Joe III. Take a trip down to the American South for this comfort food classic. ► FULL RECIPE: (https://www.atbbq.com/thesauce/red-beans-rice-ham-hock-stock) RECIPE COOKED ON: (null) SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/3fDhNtT WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM ** FOLLOW US ** FACEBOOK: https://www.facebook.com/allthingsbbq TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson TIKTOK: @allthingsbbq PINTEREST: @allthingsbbq 00:00 Introduction to the recipe 00:32 Put together the ham-hock stock 03:03 Move the stock to the stove and soak the beans 04:44 Strain the stock 05:55 Shred the meat shanks 06:15 Prep the grill 07:23 Put together the cajun mirepoix 09:05 Set aside the fat layer from the stock 10:04 Add ingredients to the dutch oven 12:34 Add the beans and stock hock stock 14:49 Put it all together 15:23 Grab a bite