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| 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. |
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08-08-2011, 09:48 AM
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#1 |
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Found some matches.
Join Date: 09-23-08
Location: Forest City, NC
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Pigs Head, Has anyone ever cooked just the head???
I had a request at a catering job that I am doing on the 18th for a pigs head. The event is for butts and ribs but they also have a small group of people that have requested a pigs head to eat. My supplier can get me just the head but I have never cooked one and I am sure it's just like any other cut of meat. How long do I cook it, what temp do I cook it to, whats the best way or technique to go about cooking it??? Thanks for the help!
Michael |
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08-08-2011, 11:33 AM
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#2 |
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is one Smokin' Farker
  Join Date: 07-01-11
Location: Arizona
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I Googled "cooking a pigs head" (without the quotes) and found over 7 million hits. Hope this helps and good luck.
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08-08-2011, 12:01 PM
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#3 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Porchetta style....
  
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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08-08-2011, 12:08 PM
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#4 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Wow Phu! That's some pretty nice butcher work!
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J Crunch |
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08-08-2011, 12:11 PM
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#5 |
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somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Smoked on a Klose
 Roasted in a La Caja China  
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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08-08-2011, 12:16 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
Thanks....it was an awesome job by Brother Karel1000 (and a few other Brothers assisting) during our last winter Bash. 
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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08-08-2011, 12:20 PM
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#7 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Dang Phu, is there anything you can't/won't cook?
Matt |
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08-08-2011, 11:15 PM
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#8 |
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is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Never smoked a pigs head.
I've boiled them in a Cajun Cooker, then scraped the meat off , scraped out the brain, and made a 'European Mount' on a boar that I shot. (The tusk's made it look fearsome)  I gave my dogs the meat. (I may have been missing something) |
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08-08-2011, 11:21 PM
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#9 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Make sure you remove the eyeballs... they kind of POP when they reach a certain temp. (it's not a pretty sight)
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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08-09-2011, 03:57 PM
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#10 |
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Is lookin for wood to cook with.
Join Date: 01-17-10
Location: san luis potosi S.L.P.
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pigs head is good!!!! here in mexico its a street food its sold in taco carts they put it in a steamer over night with herbs garlic and onion then they just scrape the meat up make it good by choping it up to mix up the fat with the meat and is served on a tortilla with some sauce thats usally not spicy and is tomatoe jalapeño and oregano
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| Thanks from:---> |
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