Pig head on the beach

costaricasmoker · 01-31-2014, 06:59 PM

I went to the local mercado here in Costa Rica today with the munchies and came home with a pig head for $4. I dont usually get head so any suggestions? I'm thinking Ill rub it down and smoke it at 250 overnight.

crazej · 01-31-2014, 08:06 PM

What part of the head do you eat?

deguerre · 01-31-2014, 08:08 PM

Cheeks are to DIE for.

Drunk Monkey · 01-31-2014, 08:10 PM

I have no help for you there.

Where in CR are you from? My parents have a place near Jaco. They just finished building a rachito. So far my suggestions for a nice brick smoker have not come to fruition.

What kind of hard wood is common for smoking?

Garrett · 01-31-2014, 08:11 PM

$4 is pretty cheap for head!!!

captmoby · 01-31-2014, 08:18 PM

Smoke it as you said. Trim and eat all the good stuff, cheeks etc. Then boil out what is left and make head cheese.
Yum!

Kathy's Smokin' · 01-31-2014, 09:23 PM

I was at my local Wind cell phone store last month and had a great conversation trading cooking stories with the staffer there. He and his brother bought a pig's head. It still had hair on it so they had to clean it up quite a bit. We didn't talk too much about seasoning, more about the finished product. He said it was excellent and they invited friends over for a feast. They baked it in the oven slowly and had many interesting and delicious bites. I'm pretty sure they ate the whole thing roasted and loved it. Smoking it should be even better than roasting it indoors in the oven. I could call the store tomorrow to see if he's working and ask for more details if you are interested. Let me know.

Offthehook · 01-31-2014, 09:36 PM

Wow!!!! Never seen one sold.

costaricasmoker · 01-31-2014, 09:37 PM

Im south of Jaco about an hour in Playa Dominical. I use lychee wood since my farm was once a fruit orchard. Also guava, guayaba, guanabana are nice light fruity smokes.

costaricasmoker · 01-31-2014, 09:39 PM

I put it in and will smoke til morning. Cheeks will be the highlight then definatley making head cheese anyone have a good recipe?

lantern · 01-31-2014, 09:55 PM

Quote:

Originally Posted by costaricasmoker

I dont usually get head so any suggestions?

Quote:

Originally Posted by Garrett

$4 is pretty cheap for head!!!

Smoothsmoke · 01-31-2014, 10:00 PM

Quote:

Originally Posted by costaricasmoker

Im south of Jaco about an hour in Playa Dominical. I use lychee wood since my farm was once a fruit orchard. Also guava, guayaba, guanabana are nice light fruity smokes.

You don't know how much I'd pay for some milky guanabana juice right now.

cowgirl · 01-31-2014, 10:24 PM

How about cooking it in an underground pit.

Kathy's Smokin' · 01-31-2014, 10:33 PM

Quote:

Originally Posted by costaricasmoker

Im south of Jaco about an hour in Playa Dominical. I use lychee wood since my farm was once a fruit orchard. Also guava, guayaba, guanabana are nice light fruity smokes.

I am so jealous of your being able to smoke meat with those kinds of wood. Wow. The brightest idea I've been able to come up with is to roast breadfruit on a rotisserie.

Smoothsmoke, can you get bottled or canned guanabana juice, or the fresh fruit, where you live? (We call it soursop.)

Smoothsmoke · 01-31-2014, 10:40 PM

Quote:

Originally Posted by Kathy's Smokin'

I am so jealous of your being able to smoke meat with those kinds of wood. Wow. The brightest idea I've been able to come up with is to roast breadfruit on a rotisserie.

Smoothsmoke, can you get bottled or canned guanabana juice, or the fresh fruit, where you live? (We call it soursop.)

No fresh fruit here, the best I've been able to do is get some frozen puree by Goya. Not really the same. I brought some guanabana seeds back from Colombia a few years back, but they never sprouted.

01-31-2014, 06:59 PM	#1
costaricasmoker Got rid of the matchlight. Join Date: 09-11-12 Location: costa rica	Pig head on the beach I went to the local mercado here in Costa Rica today with the munchies and came home with a pig head for $4. I dont usually get head so any suggestions? I'm thinking Ill rub it down and smoke it at 250 overnight.

01-31-2014, 08:08 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Cheeks are to DIE for. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

01-31-2014, 08:10 PM	#4
Drunk Monkey is one Smokin' Farker Join Date: 06-28-12 Location: Lantana, TX Name/Nickname : Drunk Monkey	I have no help for you there. Where in CR are you from? My parents have a place near Jaco. They just finished building a rachito. So far my suggestions for a nice brick smoker have not come to fruition. What kind of hard wood is common for smoking? __________________ Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso

01-31-2014, 08:11 PM	#5
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	$4 is pretty cheap for head!!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
	1 members found this post helpful.

01-31-2014, 09:23 PM	#7
Kathy's Smokin' Babbling Farker Join Date: 08-16-11 Location: Guelph, Ontario, Canada	I was at my local Wind cell phone store last month and had a great conversation trading cooking stories with the staffer there. He and his brother bought a pig's head. It still had hair on it so they had to clean it up quite a bit. We didn't talk too much about seasoning, more about the finished product. He said it was excellent and they invited friends over for a feast. They baked it in the oven slowly and had many interesting and delicious bites. I'm pretty sure they ate the whole thing roasted and loved it. Smoking it should be even better than roasting it indoors in the oven. I could call the store tomorrow to see if he's working and ask for more details if you are interested. Let me know. __________________ [COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]

01-31-2014, 08:06 PM	#2
crazej Got Wood. Join Date: 12-27-13 Location: Bettendorf, Iowa	What part of the head do you eat?

01-31-2014, 08:18 PM	#6
captmoby On the road to being a farker Join Date: 09-28-10 Location: Pretty Prarie, Kansas	Smoke it as you said. Trim and eat all the good stuff, cheeks etc. Then boil out what is left and make head cheese. Yum!

01-31-2014, 09:36 PM	#8
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	Wow!!!! Never seen one sold. __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-31-2014, 09:37 PM	#9
costaricasmoker Got rid of the matchlight. Join Date: 09-11-12 Location: costa rica	Im south of Jaco about an hour in Playa Dominical. I use lychee wood since my farm was once a fruit orchard. Also guava, guayaba, guanabana are nice light fruity smokes.

01-31-2014, 09:39 PM	#10
costaricasmoker Got rid of the matchlight. Join Date: 09-11-12 Location: costa rica	I put it in and will smoke til morning. Cheeks will be the highlight then definatley making head cheese anyone have a good recipe?

01-31-2014, 10:24 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	How about cooking it in an underground pit. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/