Oxtail & Pig's Head Gumbo

caliking · February 2015

The plan sort of evolved over the course of the weekend. I had to use a cryopack of oxtails that had been taking up valuable freezer space since February 2013. Figured gumbo would be a good way to take care of them. Then we happened to be at 99 Ranch (Asian supermarket) and I saw this little guy in their bbq section:

I remembered @Canugghead posting about pig's head from the Asian market, so when I asked "how much?" and the nice lady said "$6", the thing literally jumped into my cart. SWMBO refused to acknowledge it or talk about it until we got home. Then she kinda warmed up to it and helped me name it. We settled on "Pinky". I picked at it Saturday night and made a dent in it - the jowls were freakin awesome, the snout was kinda chewy (as was the skin), and I was a little grossed out that pig ears had hair in them like ours do.

Sunday morning dawned, and I started making the roux. Alton Brown's oven method- veg oil 4 oz + flour 120g at 350°F for 90ish mins. Stirred it every half hour. Meanwhile, I fired the SBGE up and smoked the oxtails with orange wood for about 2 hours. Oxtails were dusted with John Henry's Mojave Garlic Pepper rub.

Rummaged through the pantry and decided to season the roux with Emeril's original essence, DP Bayou-ish, and DP Swamp Venom... about a teaspoon of each. Also some cayenne and fresh cracked pepper. I may have strayed from an "authentic" gumbo recipe so my apologies to the purists.

Threw in an onion, followed by carrots, celery, and a yellow bell pepper (because I had to get rid of it too).

Added the smoked oxtails and whatever meat I could scavenge off the pig head (jowls, meat around the eye and jaw). Chicken stock, water, Better Than Bouillon Beef flavor and about 4 hours on the stove was apparently a good idea, because this is what it turned into:

Fan-farkin-tastic!! garnished with a crunchy piggy ear (after I had carved out the hairy part). The gumbo tasted fabulous - rich and silky from the rendered collagen of the oxtails and the fat from the pork. It was fun to nibble on the pig ear dipped in the gumbo "gravy". As I worked on the oxtail piece, the smoke flavor kind of blossomed from within.

This was honestly some really good stuff. Will have to do it again.

anton · February 2015

Look how Pinky was smiling, dude, great story, awesome cook. Plate looks fantastic.

Mickey · February 2015

So Pinky came home cooked? How cool. Really nice cook man.

Canugghead · February 2015

You elevated pig's head to a new height, my friend! My pinkies came with no ears :(

UrbanForestTurnings · February 2015

Great head. Pigs head sorry. And pics. I need to try an grill a head. Wife thinks it's nasty. I look at them all off the time

paqman · February 2015

Awesome! There is no way that SWMBO will even allow me to get one in the car....

Chubbs · February 2015

Man that's an outstanding looking plate. SWMBO would not touch that if she saw the head first but the plated pic would lure her in. Nice job !

theyolksonyou · February 2015

I'd have to smuggle that in the house black ops style. Great cook and post.

Mattman3969 · February 2015

Over the top Cali!!

caliking · February 2015

Thanks for the kind words. I can honestly say that I think I make the best gumbo that I have had in the past few years.

@Mickey - yep, fully cooked. i would have nibbled on it in the car, but I had to drive.

@Canugghead - you are partly responsible for the acquisition of the pig head