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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-29-2012, 11:40 AM   #16
4uweque
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Wow! I'm not so sure about this. Kinda wish I haven't clicked it!
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Old 04-29-2012, 11:42 AM   #17
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watching.
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Old 04-29-2012, 11:51 AM   #18
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waiting.
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Old 04-29-2012, 12:22 PM   #19
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Quote:
Originally Posted by lemur View Post
I will be watchin....just about to put butt on my uds....how much $$$$ didja fork up?...be fun to freak out the neighbor kids even more than Ive done....hehehehe

the head was only $22.00....not bad for all that meat....
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Old 04-29-2012, 12:32 PM   #20
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I'm in.
Pssst... Posse like head past it on.
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Old 04-29-2012, 01:20 PM   #21
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I don't know..........too much "city" in me..........I think I'll pass.
Can't wait to see the finished photos.
yeah, what he said!
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Old 04-29-2012, 03:34 PM   #22
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Old 04-29-2012, 03:52 PM   #23
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Woooooooaaaa. Hold on here, cows have heads?
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Old 04-29-2012, 04:28 PM   #24
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I went into a cool Mexican meat market a couple weeks back looking for beef cheeks. Around here, if you want to order beef cheek tacos at a mex food place you ask for tacos with cabeza. They didnt understand a word of English at the meat market so I asked for beef cabeza.... you are cooking what they brought out for me. Price would have been about $30 if I had bought it...

Good luck!
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Old 04-29-2012, 04:36 PM   #25
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Dibs on the cheek meat!
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Old 04-29-2012, 04:44 PM   #26
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This is something I would love to try! Any idea if it could be done on a Weber kettle? Of course, I'd first have to find a head. Hum, would it work with a deer head, I have a lot of trouble keeping my dogs away from the does in the back yard. Just kidding.
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Old 04-29-2012, 04:47 PM   #27
This is not your pork!
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I am curious about the eye balls, how they do when smoked for such a long time, and how they are eaten. Pictures please, not only from the finished head, but also from the eating.
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Old 04-29-2012, 05:47 PM   #28
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you get them out of the orbit, take the lens (the dark spot) out, and mince the rest, full of great gelatinous, stuff

They are so rich that most people mix them with the minced tongue and cheeck tacos.

JV
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Old 04-29-2012, 06:09 PM   #29
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Quote:
Originally Posted by coyotero View Post
you get them out of the orbit, take the lens (the dark spot) out, and mince the rest, full of great gelatinous, stuff

They are so rich that most people mix them with the minced tongue and cheeck tacos.

JV
Oh yeah.........good stuff! They are very similiar in taste and texture to marrow.
That is one big challenge you are taking on. We do goat/lamb heads in the UDS or kettles and those little suckers take quite a while to cook. BEst bet is to start off with high heat and keep it there for a good while. You need to get the inner parts, tongue, brain(cavity) up to temp as fast as possible so they don't stay in the danger zone too long. I'll be tuned in!
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Old 04-29-2012, 06:22 PM   #30
coyotero
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Default cows eyeballs

Bob Brisket;

Thanks for coming to the rescue, I understand that most people haven't been exposed to "barbacoa en pozo"

But eventhough, I don't care for brains, (never developed the taste for the bland and pasty stuff), when it comes to the eye, you took the words from my mouth, -marrow-, but I would call it "marrow on steroids" when it comes to flavor.

JV
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