Smoked Black Eyed Peas

Name: Smoked Black Eyed Peas
Prep time: 15 min
Total time: 15 min
Yield: 18
Cuisine: American
Ingredients: 1 lb dried black eyed peas; 1/2 large yellow onion, sliced thin; 4 cloves garlic, crushed; 1 quart vegetable stock; Cattleman's Grill Trail Dust; 2 lbs Boston butt pork shoulder, sliced into 3/4” steaks; Kozlik's Market Mustard; 1-2 tbsp Bear &amp; Burton's The W Sauce; Jacobsen Salt Co. Kosher Sea Salt, as needed

Dec 30, 2024 • Angie Thompson

Wow your guests with this Smoked Black Eyed Peas recipe! Soak 1 lb of black-eyed peas overnight, then toss them in a cast iron skillet with onion, garlic, veggie stock, and a hit of Cattleman’s Grill Trail Dust. Slather 2 lbs of Boston butt pork steaks with mustard, season generously, and smoke them at 275°F on your pellet grill for 2–3 hours—let those drippings work their magic! Dice up the smoky pork, stir it into the peas, and braise to tender perfection with a splash of Worcestershire and a sprinkle of salt. Serves 18, but they'll beg for more!

Smoked Black Eyed Peas

Angie Thompson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

18

Prep Time

15 minutes

Cook Time

3-4 hours

Calories

195

Ring in the New Year with a smoky, savory twist on tradition—Smoked Black Eyed Peas that are sure to bring luck and flavor to your celebration! Soaked overnight and cooked in a cast iron skillet, these peas soak up every ounce of goodness from tender, mustard-slathered, smoked pork steaks dripping flavor from above. Dice the pork, stir it in, and finish with a splash of Worcestershire for a dish that’s as bold as your resolutions and as unforgettable as the countdown!

Ingredients

1 lb dried black eyed peas
1/2 large yellow onion, sliced thin
4 cloves garlic, crushed
1 quart vegetable stock
Cattleman's Grill Trail Dust
2 lbs Boston butt pork shoulder, sliced into 3/4” steaks
Kozlik's Market Mustard
1-2 tbsp Bear & Burton's The W Sauce
Jacobsen Salt Co. Kosher Sea Salt, as needed

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Directions

Soak the black-eyed peas in 2 quarts of cold water overnight. Drain and rinse the peas.
Preheat your Yoder Smokers YS640 pellet grill to 275ºF.
Combine the black eyed peas, sliced onion, garlic and vegetable stock in a Lodge 12” cast iron skillet. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning, about two tablespoons. Mix well, being careful not to spill.
Slather the pork butt steaks with a thin layer of Kozlik's Market Mustard.
Season the steaks with Cattleman’s Grill Trail Dust All Purpose Seasoning, about 2-3 tablespoons of each.
Place the pork on the second shelf of the grill, and the skillet of black eyed peas directly underneath, so the skillet can catch the drippings from the pork as it cooks. Let smoke for 2-3 hours, just long enough for the pork to soak up some smoke. Remove from the grill.
Dice the pork into small cubes and incorporate with the black eyed peas. Cover with a lid and continue braising until the peas are tender, adding more stock (or water), as needed, about 1 hour. Taste and season with Worcestershire sauce, to taste. Adjust seasoning with salt, as needed.

Recipe Note

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Recipe Highlights and Insights:

Eating black-eyed peas on New Year’s is a tradition rooted in symbolism and folklore, particularly in the Southern United States. Believed to bring good luck and prosperity, they are associated with abundance and resilience. The practice has African origins, ties to Jewish Rosh Hashanah customs, and gained significance during the Civil War when they symbolized survival. Often paired with collard greens (representing money) and cornbread (symbolizing gold), this meal embodies hopes for wealth and good fortune in the coming year.