Am I missing anything?

jbrink01 · Sep 10, 2007

We are catering an 850 person event this weekend and they want a hogs head displayed as part of the buffet line (I had them cut their whole hog up into more useable pieces since there won't be enough to go around, I can mix in butts). Fast Eddy gave me the idea the other week to smoke a head, and arrange it on a platter with pulled pork around it ( I guess Biechelmeyer in KC does this?)

Anyway, I am planning to rub it with oil, put a block of wood in it's mouth and smoke it overnight. I will then put an apple in it's mouth and disply it on a bed of lettuce. Did I forget anything? Maybe set the head on a ring of pineapple rings on the lettuce?

I'm open to suggestions.

River City Smokehouse · Sep 10, 2007

Here is one I found on the net.

Plowboy · Sep 10, 2007

I think the sun glasses are a must. Yuck!!! We've never left the head on our hog, so we've never smoked one. Most I've seen have stains down the cheek from the eyes. Might want to figure out how to keep that presentable. Dunno.

Wonder if Poohbah can get a pig head in a cryovac?

jbrink01 · Sep 10, 2007

My brother suggested I take the eyes out b4 cooking, and put grapes in after.

RichardF · Sep 10, 2007

Watch that the ears and snout don't burn. If they start to discolor, wrap in foil.

BBQ_MAFIA · Sep 10, 2007

I've seen it where the eyes are replaced with Cherries when the hog is served. When I did a small pig two weeks ago I took the eyes out before it went on the cooker.

jbrink01 said:
My brother suggested I take the eyes out b4 cooking, and put grapes in after.

Bbq Bubba · Sep 10, 2007

Needs a bretheran hat!!

leanza · Sep 10, 2007

jbrink01 said:
My brother suggested I take the eyes out b4 cooking, and put grapes in after.

Mafioso mod.

FatDaddy · Sep 10, 2007

foil the snout and the ears when they get the color u want. and take out the eyes.

jbrink01 · Sep 10, 2007

Thanks! Out come the eyes.

BBQchef33 · Sep 10, 2007

Farkin yankin out eyes and burning snouts and puttin on sunglasses?

I'd be hangin out at the salad bar.

Bill-Chicago · Sep 10, 2007

BBQchef33 said:
Farkin yankin out eyes and burning snouts and puttin on sunglasses?

I'd be hangin out at the salad bar.

Cryosuck the eyes and send them to Mary

jt · Sep 10, 2007

I think you need Norco's smoke emitter and run some hoses to the snout. :-D

PimpSmoke · Sep 10, 2007

If you've never tried the cheek meat, don't speak so soon, it's farkin' awesome on a tortilla.

The more adventurous get a little of everything in there (I mean everything!!)

Farkin' tasty!

RichardF · Sep 10, 2007

PimpSmoke said:
If you've never tried the cheek meat, don't speak so soon, it's farkin' awesome on a tortilla.

The more adventurous get a little of everything in there (I mean everything!!)

Farkin' tasty!

Smoki O's Mod.

jbrink01 · Sep 10, 2007

Tortilla nuthin. Here in Missouri we call that hog jowl, and it's either fried like bacon or cooked with greens.

Growin' up on a farm, we used everything but the squeal.

CrimsonSmoke · Sep 10, 2007

The smoke emitter idea sounds cool. Bet it would look great

Am I missing anything?

jbrink01

is One Chatty Farker

River City Smokehouse

is Blowin Smoke!

Plowboy

somebody shut me the fark up.

jbrink01

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RichardF

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BBQ_MAFIA

somebody shut me the fark up.

Bbq Bubba

somebody shut me the fark up.

leanza

Babbling Farker

FatDaddy

is Blowin Smoke!

jbrink01

is One Chatty Farker

BBQchef33

Grand Poobah and Site Admin

Bill-Chicago

somebody shut me the fark up.

jt

Babbling Farker

PimpSmoke

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RichardF

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jbrink01

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CrimsonSmoke

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