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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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Unread 01-31-2014, 06:59 PM   #1
costaricasmoker
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Default 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.
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Unread 01-31-2014, 08:06 PM   #2
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What part of the head do you eat?
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Unread 01-31-2014, 08:08 PM   #3
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Cheeks are to DIE for.
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Unread 01-31-2014, 08:10 PM   #4
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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?
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Unread 01-31-2014, 08:11 PM   #5
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$4 is pretty cheap for head!!!
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Unread 01-31-2014, 08:18 PM   #6
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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!
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Unread 01-31-2014, 09:23 PM   #7
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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.
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Unread 01-31-2014, 09:36 PM   #8
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Wow!!!! Never seen one sold.
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Unread 01-31-2014, 09:37 PM   #9
costaricasmoker
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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.
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Unread 01-31-2014, 09:39 PM   #10
costaricasmoker
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I put it in and will smoke til morning. Cheeks will be the highlight then definatley making head cheese anyone have a good recipe?
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Unread 01-31-2014, 09:55 PM   #11
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Quote:
Originally Posted by costaricasmoker View Post
I dont usually get head so any suggestions?
Quote:
Originally Posted by Garrett View Post
$4 is pretty cheap for head!!!
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Unread 01-31-2014, 10:00 PM   #12
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Quote:
Originally Posted by costaricasmoker View Post
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.

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Unread 01-31-2014, 10:24 PM   #13
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How about cooking it in an underground pit.
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Unread 01-31-2014, 10:33 PM   #14
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Quote:
Originally Posted by costaricasmoker View Post
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.)
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Unread 01-31-2014, 10:40 PM   #15
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Quote:
Originally Posted by Kathy's Smokin' View Post
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.
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