pork cheek fail

boogiesnap · Mar 17, 2013

didn't cook em long enough. :doh:

looks real purdy though. they smoked @ 275* for an hour dusted with oakridge secret weapon. then braised in stout, cherry preserve, apple juice, with minced onion, garlic powder, salt and pepper, for another hour. they probed tender, but alas, needed another good hour.

bigabyte · Mar 17, 2013

Does look mighty good!:hungry: Love me some Pork Cheek!

boogiesnap · Mar 17, 2013

thanks biggles. i just remembered, to make it all the more unfortunate, they were also berkshire heritage pork. my butcher cut them right out of the head for me on the spot.

well, got two more to play with.

landarc · Mar 17, 2013

landarc · Mar 17, 2013

Nice, looks great. They do take some time

HeSmellsLikeSmoke · Mar 17, 2013

If you haven't eaten it all yet perhaps you can slice it thin and use it like bacon.

buccaneer · Mar 17, 2013

Did the butcher get the glands out?
My butcher didn't, lucky I found them before I used them.
I agree, sure was purdy!

boogiesnap · Mar 17, 2013

good question. i dunno. they looked like this:

buccaneer · Mar 17, 2013

Looks good.
They are light coloured nuggets, for next time you buy just to check.

MS2SB · Mar 17, 2013

Sorry the didn't turn out how you wanted. Went out to dinner at some fancy place last night and had apple cider braised pork cheeks . They were awesome, immediately thought, where can I get these and how can I smoke 'em.

Sent from my RM-820_nam_att_100 using Board Express

Offthehook · Mar 17, 2013

Look and sound great, sorry about the outcome.

BBQchef33 · Mar 17, 2013

Its not a loss!!!! ............. its guanciale,(kinda sorta :wacko: ) just smoked, not cured.. close enuf...

dice it up, throw it in a pan to crispy it up, then add it to fresh tomato sauce with some red pepper flakes(or i dice a red cherry pepper)and simmer it for a few minutes.. serve it over bucatini...

Bucatini all’Amatriciana...its one of my favorite comfort foods.. google it.. loads of recipes.

heres marios.. http://www.mariobatali.com/recipes_bucatini.cfm

gtr · Mar 17, 2013

Sorry it didn't turn out well, but looks like you got a good recipe out of the deal.:thumb:

boogiesnap · Mar 18, 2013

agreed. :-D

kcmike · Mar 18, 2013

Sure looks good!

code3rrt · Mar 18, 2013

Would've never thought of pork cheek. I've had halibut cheeks before, absolutely love those. Sounds like something new to try.

kc

BBQchef33 · Mar 18, 2013

Pork cheeks when cured is Guanciale(pronounced guan-chal-lay).. or Roman Bacon. i use it in lots Italian peasant recipes. Pretty much central to anything italian that calls for bacon.. its probably saltier and firmer than what you made, but we gotta find a use for yours.

Smoke is just another form of curing.... isnt it. :wink:

it makes a killer brown gravy with wine and mushrooom over chicken also.. it can be used in interchangeably with pancetta.. good in carbonara too.

landarc · Mar 18, 2013

Hmmm, all the guanciale I have had was made from jowls, not cheeks. The pork cheeks I have had were leaner than guanciale.

BBQchef33 · Mar 18, 2013

landarc said:
Hmmm, all the guanciale I have had was made from jowls, not cheeks. The pork cheeks I have had were leaner than guanciale.

and......

when youre right, youre right..

brainfart..

guanciale is the jowl, not the cheek..

never had a cheek.. I would try it anyway..

Phubar · Mar 18, 2013

Cheeks done the right way are awesome!
Veal cheeks are also very tasty.
I hope you'll try it again!

pork cheek *fail*

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