BLUF: pig head = fabulous, now I don't feel Andrew Zimmern is too weird, I ate pig brains! Very simple: dry brined overnight, used Gator Hammock Cooter Rub (I pick it up in Floriday every time I go back to visit), smoked at 250 x 3 hrs, then broiler x 8 min to crisp a little more, and the rest is history. All this for a mere $3.30 for the half head.
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
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