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Pig cheeks

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  • PhilM
    Former Member
    • May 2018
    • 51
    • Norfolk UK

    Pig cheeks

    I’m embarrassed I haven’t got around to trying pig cheeks before today. I saw them on sale locally and bought a pack of four. Removing the slippery membrane was a bit tricky but didn’t take long. The four cheeks then joined the balance of yesterday’s box of chicken thighs on the CGA. All the meat had a sprinkling of peri-peri rub and I then sauced about 15 minutes before taking them off the grill. Thighs were predictably moist and tasty but the cheeks were a revelation. Soft, yet still retaining texture, moist and full of flavour. Real little gems. I’ll be buying more.

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    Thanks for looking.
  • RonB
    Club Member
    • Apr 2016
    • 14050
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    They do look might good.

    Comment

    • EdF
      EdF
      In Memoriam
      • Jul 2016
      • 3228
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #3
      Really nice. But next time you score some, try making guanciale - the cured version. Completely awesome alternative to regular bacon.

      Comment


      • JCGrill
        JCGrill commented
        Editing a comment
        Glad you suggested this, I was going to suggest the same.

      • Willy
        Willy commented
        Editing a comment
        I found smoked "guanciale" at our local Hispanic market last week--they call it smoked pork jowl (manufacturer is Owens). It does contain sodium nitrate. Anxious to try it.

      • EdF
        EdF commented
        Editing a comment
        We just cured it and hung it in a porch breezeway for a month or so. I don't remember whether we used the Instacure or not. Used Ruhlman's recipe. Thing is, the fat is so creamy!
    • FireMan
      Charter Member
      • Jul 2015
      • 8685
      • Bottom of Winnebago

      #4
      Thanks for showin! Great lookin cook.

      Comment

      • jgreen
        Charter Member
        • Oct 2014
        • 2751
        • Winnipeg Manitoba Canada
        • Cookers:
          Broil King XL
          Broil King Smoke
          Weber Kettle 26
          Grilla Pellet smoker
          Capital 40 natural gas
          Napoleon Pro 22 kettle

          Thermometer:
          Maverick 733
          Thermapen (ok..4 thermapens)
          Thermo works DOT (or two)
          Fireboard (probably my favourite)
          Thermworks Smoke (or two)

          Accessories:
          SnS (original, plus and XL)
          DnG pans, 6 or 7 of these
          Vortex
          Grillgrates
          and, maybe some other toys as well

        #5
        Have never seen those for sale here but they sure look good. Nice job.

        Comment

        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10619
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #6
          Right, then...
          Beautiful Job, That!
          Excellent pics, as well, brother!

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 8119
            • 1521

            • OUTDOOR COOKERS

              BBQ ACCESSORIES

              WOOD & PELLET PREFERENCES

              SOUS VIDE

              INDOOR COOKWARE


            #7
            I too like Big Cheeks ...... or sorry you were talking about Pig Cheeks !!!! Carry on ...

            Comment

            • Obi-Dan
              Club Member
              • Feb 2016
              • 474
              • Jersey Village, TX
              • Smoker: PBC
                Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
                Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
                Misc: I just seem to keep buying things.

              #8
              That looks great. I’ve only ever eaten beef cheeks (cachete in Spanish) in barbacoa. I had an uncle who would eat hogs jowls and offer me some when I was a kid. I assumed they were similar to the pickled pigs feet he also would offer me so I always refused. After seeing these pics I now regret that decision. I may have to try this.

              Comment


              • Willy
                Willy commented
                Editing a comment
                Yep, some of the stuff we passed on as kids makes me sad now.

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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