This Red Beans and Rice recipe takes you for a full Louisiana experience. Chef Tom starts off in the kitchen to put together a hamhock 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.

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00:00 Introduction to the recipe
00:32 Put together the hamhock 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