Heads

91vw03 · 10-26-2007, 09:05 AM

My local food place has heads. Duck, lamb, pig, calf, etc.

What could these possibly be used for? The pig is the only one with skin on it.

Sledneck · 10-26-2007, 09:10 AM

mmmm lamb head is the best!

Jorge · 10-26-2007, 09:15 AM

Calf for Barbacoa, and Lengua if it comes w/tongue. Neither are favorites of mine.

Sledneck · 10-26-2007, 09:21 AM

For the lambs head here is what you do.Mix up some fresh chopped rosemary, sea salt, black pepper, oregano (dried) and EVOO.Rub it on the lambs head. Put it in the broiler, you know that tray at the bottom of the oven that i see most people dont use. Roast it for about 20 min or until nicely browned. Baste with a little bit of EVOO when done and thats it.It seems a bit freaky but its delicious. Most people dont know what they are missing

Smokin Gator · 10-26-2007, 09:23 AM

I read about barbacoa in a book (maybe Smokestack Lightnin???) being big along the border in Texas. I bet it is good. They said the eyes are the best... people spread them on bread like butter!!!

JamesTX · 10-26-2007, 09:26 AM

Tamales are traditionaly made with head (pig or cow, I can't remember which my stepmother used).

Jeremiah · 10-26-2007, 09:40 AM

mmmmm pig jowl, good stuff

Sledneck · 10-26-2007, 09:42 AM

Quote:

Originally Posted by Jeremiah

mmmmm pig jowl, good stuff

Jack McDavid does a whole thing about jowls when he present a hog during on site judging. It was very entertaining

Bill-Chicago · 10-26-2007, 10:01 AM

Head cheese, yum-O

Roo-B-Q'N · 10-26-2007, 10:51 AM

Carp there goes my appetite, and I was goiing ot have a gyro for lunch.

Mark · 10-26-2007, 10:56 AM

Quote:

Originally Posted by JamesTX

Tamales are traditionaly made with head (pig or cow, I can't remember which my stepmother used).

Either way. "Parts is parts." BTW: I've customized my UDS for cooking whole heads. They make a wonderful edible centerpeice for party's.

Mark · 10-26-2007, 10:58 AM

PS: I'm partial to goat head. The horns make nice handles while your'e knawing away.

G$ · 10-26-2007, 11:01 AM

Tacos de Cabeza are popular.

JamesTX · 10-26-2007, 11:44 AM

Quote:

Originally Posted by Mark

Either way. "Parts is parts." BTW: I've customized my UDS for cooking whole heads. They make a wonderful edible centerpeice for party's.

I've got to come to one of your parties.

WineMaster · 10-26-2007, 01:33 PM

You Farkers are sick!

I couldnt even do the Chorizo thing.

10-26-2007, 09:05 AM	#1
91vw03 Full Fledged Farker Join Date: 05-30-07 Location: West Chester,Oh	Heads My local food place has heads. Duck, lamb, pig, calf, etc. What could these possibly be used for? The pig is the only one with skin on it. __________________ --Andy Char-griller pro deluxe w/SFB 22.5" weber kettle (rescue)

10-26-2007, 09:10 AM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	mmmm lamb head is the best! __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

10-26-2007, 09:15 AM	#3
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Calf for Barbacoa, and Lengua if it comes w/tongue. Neither are favorites of mine. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

10-26-2007, 09:21 AM	#4
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	For the lambs head here is what you do.Mix up some fresh chopped rosemary, sea salt, black pepper, oregano (dried) and EVOO.Rub it on the lambs head. Put it in the broiler, you know that tray at the bottom of the oven that i see most people dont use. Roast it for about 20 min or until nicely browned. Baste with a little bit of EVOO when done and thats it.It seems a bit freaky but its delicious. Most people dont know what they are missing __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

10-26-2007, 09:23 AM	#5
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	I read about barbacoa in a book (maybe Smokestack Lightnin???) being big along the border in Texas. I bet it is good. They said the eyes are the best... people spread them on bread like butter!!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

10-26-2007, 09:26 AM	#6
JamesTX is one Smokin' Farker Join Date: 10-21-07 Location: Austin, TX	Tamales are traditionaly made with head (pig or cow, I can't remember which my stepmother used).

10-26-2007, 09:40 AM	#7
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Brooklyn, NY	mmmmm pig jowl, good stuff __________________ Heavy Metal BBQ

10-26-2007, 10:01 AM	#9
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Head cheese, yum-O __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-26-2007, 10:51 AM	#10
Roo-B-Q'N is One Chatty Farker Join Date: 08-29-06 Location: Arlington, Nebraska	Carp there goes my appetite, and I was goiing ot have a gyro for lunch. __________________ ________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven

10-26-2007, 10:58 AM	#12
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	PS: I'm partial to goat head. The horns make nice handles while your'e knawing away. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

10-26-2007, 11:01 AM	#13
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	Tacos de Cabeza are popular.

10-26-2007, 01:33 PM	#15
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	You Farkers are sick! I couldnt even do the Chorizo thing. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine