Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Quadman750 on October 03, 2017, 06:37:38 AM
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There are a lot of good cuts on a pig, very little goes to waste. From the pigs feet to the jowls or pigs ears for the dogs.what is your favourite cuts or recipes, I would like to hear some odd ones,my mother loved head cheese made from the pork hocks.
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I use the skin in certain sausage recipes. I can get as much as I want at a Latin market for next to nothing. I boil it down for quite awhile until tender, then cool before using.
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I too like the skin, and even use the skin trimmed from cured hams in bean cooks, especially white beans. Hunks of skin are thrown in with beans in the pressure cooker. The skin helps season the beans, and afterward chopped fine and added back into the pot. The bits are soft, gelatinous, and gives the beans great flavor and texture. Then potatoes are added to make some serious German style winter comfort food.
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My parents used everything but the squeal.
I can remember luring the pig to a area where there was a rope and pully. When the hind feet were in the noose my uncle's would pull and lift the pig off the ground by the hind legs. Dad would then stick the pig and mom would catch the blood in a pail for blood sausage.
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Belly, then Shoulder, then Hock...Any odd ones you say, well, I had real Boudin Balls in Louisiana, in Cajon country once. I mean this was pig liver, none of this city slicker pork butt boudin...one bite and I had to pawn them off on my mom and go to the fried chicken.
(http://i110.photobucket.com/albums/n90/lwnna/2012%20VA%20Trip/IMG_0001-6.jpg)
(http://i110.photobucket.com/albums/n90/lwnna/2012%20VA%20Trip/IMG_0006-5.jpg)
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I’m not a liver fan either. :puke: :puke: :puke:
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I’m not a liver fan either. :puke: :puke: :puke:
Same here... I can tolerate chicken livers because they're small. By the time you bread and fry them, and add a dipping sauce, there's not much livery left.
My older brother will eat liver and onions whenever he can. My younger will turn his nose up at any/every offal idea. I don't care for liver, but I'll take heart or tongue in a second.
I just have a hard time justifying eating an organ that was made to filter out toxins. However, I'll eat sweetbreads till the cows come home. :P
Is that weird?
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Yes!
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Bobitis, do you eat shellfish?
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Bobitis, do you eat shellfish?
As much as I can afford. So that's very little in the last 20 years. I do get yer point however.
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I have never cooked a whole pig, would like to try a small one on the Memphis one day but not sure if one would fit.
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I have never cooked a whole pig, would like to try a small one on the Memphis one day but not sure if one would fit.
Not on a pellet grill, but I enjoyed this cook.
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I don’t think that :pig: would fit in mine
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has anyone cooked one on a MAK 2 star or a big green egg? if so how big was it? I want to do one.
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You all would probably have to do a Suckling Pig on those units.
(http://3.bp.blogspot.com/-WEnt5Zq4UTY/TvNBpQNYm_I/AAAAAAAACUY/-OjKg5ZwlUg/s1600/pig.jpg)!
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I don’t think that :pig: would fit in mine
Didn't even try to fit it on my GMG DB, lol. It was 80 lbs. Cooked it on my offset stick burner.
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You all would probably have to do a Suckling Pig on those units.
(http://3.bp.blogspot.com/-WEnt5Zq4UTY/TvNBpQNYm_I/AAAAAAAACUY/-OjKg5ZwlUg/s1600/pig.jpg)!
Did you cook that on your pellet grill? How much did it weigh.
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I don’t think that :pig: would fit in mine
Didn't even try to fit it on my GMG DB, lol. It was 80 lbs. Cooked it on my offset stick burner.
I guess a guy could always cut the head off.
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I don’t think that :pig: would fit in mine
Didn't even try to fit it on my GMG DB, lol. It was 80 lbs. Cooked it on my offset stick burner.
I guess a guy could always cut the head off.
Racer style, like in Bentley pic takes less room then butterflied also.
I can fit a 200#'er racer style in my offset, but couldn't fit it butterflied.
I'd guess a 40-50 pounder would fit in some of the larger pellet units with a little finesse.
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Just an internet photo. They have them as small as 15lbs dressed, that one was probably 20-25lb. I would venture to guess you could do a 35-40lb on the DB or like pit. I cooked a 55lb. on a Traeger 075 twice. It was brined for 24 hours and took about 12 hours, but it was slow cooked. If I ever did it again it would be 275° straight through...
Did you cook that on your pellet grill? How much did it weigh.
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Just an internet photo. They have them as small as 15lbs dressed, that one was probably 20-25lb. I would venture to guess you could do a 35-40lb on the DB or like pit. I cooked a 55lb. on a Traeger 075 twice. It was brined for 24 hours and took about 12 hours, but it was slow cooked. If I ever did it again it would be 275° straight through...
Did you cook that on your pellet grill? How much did it weigh.
Bentley, did you inject too? Does the brine change the texture?
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1997, 1st time I ever cooked on a Traeger 075...Just went by the book. No injection. It did not change the texture for me. It was at a tailgate for the FSU Bulldogs, so it was truly a picken party! We did not inject the 1st one, did the 2nd.
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Cash and Carry (like a mini Restaurant Depot) has 2 sizes in the freezer, 30-35# and 75-80#, I've been wanting to do one of the little ones but my daughter said she would cry LOL. The bigger one would fit on my offset. Id love to do one of the bigger ones at work for one of our sales events but there is no way I'm moving my offset unless I build a trailer