The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-18-2013, 12:08 AM   #16
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0
Default

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

kc
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is online now   Reply With Quote


Unread 03-18-2013, 12:20 AM   #17
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

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.



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.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 03-18-2013, 01:08 AM   #18
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Hmmm, all the guanciale I have had was made from jowls, not cheeks. The pork cheeks I have had were leaner than guanciale.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 03-18-2013, 01:12 AM   #19
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Quote:
Originally Posted by landarc View Post
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..
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Thanks from: --->
Unread 03-18-2013, 10:15 AM   #20
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Cheeks done the right way are awesome!
Veal cheeks are also very tasty.
I hope you'll try it again!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Unread 03-18-2013, 02:42 PM   #21
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Hmmm, all the guanciale I have had was made from jowls, not cheeks. The pork cheeks I have had were leaner than guanciale.
while i could not find anything definitive in charts via google on a quick search. i think, they are in fact the same thing. i'll ask the butcher next i see them.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 03-18-2013, 03:58 PM   #22
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

From Wikipedia.

"Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is most often an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek. Guanciale is similar to the jowl bacon of the United States.

Pork cheek is rubbed with salt, sugar, and spices (typically ground black pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.

Guanciale is traditionally used in dishes like pasta all'amatriciana and spaghetti alla carbonara. It is a delicacy of central Italy, particularly Umbria and Lazio.
Pancetta, a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available."
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 03-18-2013, 07:22 PM   #23
ModelMaker
is One Chatty Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Downloads: 0
Uploads: 0
Default

It's good to be carnivour.
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Unread 03-20-2013, 10:05 PM   #24
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

so to follow up, my wife cooked the other two confit. i think in extra virgin olive oil and salted them HEAVILY.

the result was delicious nuggets of salty pork goodness. pork flavor really came out with the salting and the extra cooking time really broke them down nice. not pulled pork tender, but a different great texture.

i can see why these are highly revered.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from: --->
Unread 03-20-2013, 10:35 PM   #25
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I can tell you, that from my previous experience going around and around with meat counter persons, the concept that cheek and jowl are different was difficult to have understood. But, if you look at the two cuts of meat, and some guanciale (which is one of my favorite ways to season up a dish) you will see that it has to be jowl. The cheek is just too meaty and lacking fat.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 03-20-2013, 10:38 PM   #26
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default


Raw Pork Jowl


Raw Pork cheeks
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 03-20-2013, 11:14 PM   #27
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

these were certainly cheek, not jowl, looking at the pic of jowl.

i can see where confusion may occur, but these aren't meat counter guys, they carved the meat right off the heads in front of me. pretty cool BTW.

begs the question, those raving about cheek really maybe have had jowl?

i'll inquire further next time i go and maybe get a bit of both and have it.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 03-20-2013, 11:22 PM   #28
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Farkers! Now you have REALLY put a jowl bacon craving on me!
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 03-20-2013, 11:50 PM   #29
Scubadoo97
On the road to being a farker
 
Join Date: 02-19-12
Location: Dunedin, Florida
Downloads: 0
Uploads: 0
Default pork cheek *fail*

Nice plating. Never had pork cheeks but have braised beef cheeks a couple of times.
__________________
You can't lay on the beach and drink rum all day unless you start in the morning
Scubadoo97 is offline   Reply With Quote


Unread 03-20-2013, 11:58 PM   #30
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Guanciale makes everything taste great
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:42 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts