Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-08-2014, 05:43 AM | #1 |
On the road to being a farker
Join Date: 11-08-13
Location: Rochester, Mn.
|
Pork Cheeks
I am looking for suggestions on how to smoke up some pork cheeks. The ones I was given are approx. in the 4-5 ounce each range.
What can you folks offer me for advice on how to prepare them? |
|
01-08-2014, 07:28 AM | #3 |
Full Fledged Farker
Join Date: 12-04-13
Location: Cincinnati, OH
|
This is interesting, something I never would have thought to smoke. Make sure to post an update!
Also, anyone familiar with the price of pork cheeks? I have heard they are awesome but never actually looked into getting some. |
|
01-08-2014, 08:08 AM | #4 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
|
It's Just like bacon. Cure and smoke.
__________________
Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
|
01-08-2014, 09:21 AM | #5 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
|
A cheek is not a jowl.
Smoke it till you got a nice color. Then braise in a Zin or some butter/olive oil. |
|
01-08-2014, 09:37 AM | #6 |
On the road to being a farker
Join Date: 11-08-13
Location: Rochester, Mn.
|
Correct ... not the same thing.
I will give it a shot ... maybe smoke at 225 for 2 hours then foil/braise as you suggested? |
|
01-10-2014, 04:48 PM | #7 |
Knows what a fatty is.
Join Date: 06-02-10
Location: Portland, OR
|
I just went to lunch the other day (on the vendors dime ) and the swanky place we went had this on the menu:
Pork Cheeks Braised in Hard Cider Puree of Winter Root Vegetables, Savoy Cabbage, Cipollini Onions & House Preserved Mustard Seeds 25. It was so good, I have spent the last three days trying to figure out where I can buy these tasty little suckers to cook myself!... Most of the recipes I found involved braising, but I would think they would smoke up nicely! |
|
01-10-2014, 07:44 PM | #8 |
Full Fledged Farker
Join Date: 10-31-09
Location: Greencastle, PA
|
I've got some friends that butcher hogs in the winter months and I have them save some for me (the always end up in the kettle)
Its fine eating but must be cooked for a while, there are lines of connective tissue throughout the meat. Cook it hot and fast= shoe leather(or worse) I have never smoked them, although its now on my mind. I usually throw them in a slow cooker and cook them all day. Makes great a great taco
__________________
[URL]https://www.facebook.com/ClayHillCookers[/URL] |
|
Thread Tools | |
|
|