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Pig cheeks

stemc33
stemc33 Posts: 3,567
in Pork
When I picked up my steaks from the butcher today, he talked me into buying some pig cheeks. What do I do with them?
They packaged them in Goya Mojo. Any ideas would be great.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • SGH
    SGH Posts: 28,883
    edited October 2014
    @stemc33‌
    Brother stem, now you are talking my kind of grub. I would like, if I may, to offer the following. I'm going to presume that you have just the "cheeks" and not the whole head. If this is incorrect please let me know as I have some even better "whole head " recipes. Cheek is my favorite meat on a swine. Especially jowl off a whole head. Take that cheek meat and rub with salt, cayenne and Rosemary. After rubbing, and while the meat is still below 35 degrees, sear that "money meat" in either a cast iron pan or on the grid of your egg. Doesn't matter which. Once seared cook that cheek at 225 degrees indirect until it pulls like thread. Next eat some of the finest meat that could be hoped for my friend. This not a necessity but I like to spritz with a 50/50 mix of water and tobassco for the duration of the cook. Gives it that little something extra my friend. Good luck and please let me know what you think of that cheek meat my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    Stem I have a killer cheek and gravy recipe as well if that is your cup of tea.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    @SGH‌, thanks for the reply. The butcher semi-vacuum packed the cheeks in Goya Mojo. Should I add your suggested spice to the mix? Also, can I do a high sear with the Mojo marinade? I've never used or even tasted this stuff.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,883
    edited October 2014
    @stemc33‌
    I'm not familiar with the Goya. That said you may want to skip adding my suggested spices. As far as the sear, I think a quick sear on the grid will be fine. To be safe, use the Weber way. Flip constantly until brown. I have been able sear meat that was heavily coated with sugar with this method with good results my friend. Just don't use a 600+ degree fire. Limit your heat to 400 and flip constant. It works wonders my friend. I'm watching this very close. Why? Im a cheek fanatic my friend. Good luck brother 33.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    edited October 2014
    @stemc33‌
    Also the sear is not a must. Just something that I really like to do my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    edited October 2014
    @stemc33‌
    ⚡️⚡️⚡️⚡️

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,883
    edited October 2014
    @stemc33‌
    When are you cooking this? I ask because I want to be sure that I don't miss it. I'm working some insane shifts right now brother stem.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    SGH said:

    @stemc33‌
    When are you cooking this? I ask because I want to be sure that I don't miss it. I'm working some insane shifts right now brother stem.

    Hopefully tomorrow afternoon. I have to work tomorrow night, so I might post late as usual. I'm sure you'll be up though.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,883
    I may be at work brother stem. They are really pushing for these topside Umbilcals. They are money hungry my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 11,125
    http://eggheadforum.com/discussion/1169612/butts-and-cheeks#latest

    They are great just egged
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,125
    There are a lot of good Pig Parts that get passed up
    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,883
    Still standing by brother stem.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Had some cheeks in San Antonio earlier this week.  Phenomenal.  Nice job.
    ______________________________________________
    I love lamp..
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  • stemc33
    stemc33 Posts: 3,567
    These were better than expected. I chopped them up and made tacos. Taco salad this afternoon and corn tortilla tacos tonight at work. 5/5 people at work tried them and said they were good. Pretty good for this part of the country. @sgh, I forgot to tell you the butcher ran them through a tenderizer. Don't know if you would of changed the advice, but it worked out well. I did a quick sear on the stove top and then egged with apple chunks for about 2 hours. Yum.

    imageimageimageimage
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • SGH
    SGH Posts: 28,883
    @stemc33‌
    Looks like a winner to me brother stem. =D>
    Glad that it turned out my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • stemc33
    stemc33 Posts: 3,567
    edited October 2014
    @lkapigian‌ said, "There are a lot of good Pig Parts that get passed up". I wonder why that is? Somehow it has been ingrained in my head that eating certain things is gross without even trying it. I'm just glad I gave cheek meat a try. Well worth the $5.00.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Skiddymarker
    Skiddymarker Posts: 8,523
    Nice looking cook, looks like pork patties on the grill and like a sliced loin after the cook. Like the look of the salad. 
    IMO, I think some parts get passed up due to our culture or as you put it, ingrained in my head that eating certain things is gross. Local butchers have the time to prepare things like hocks and cheeks and items like ox tails. The big packing houses break down the animal into primal parts and then render much of what is left. 
    The Europeans have been making head cheese for centuries, much like fish head soup, it is simply too much of a bother to do anything else. 

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
    I love me some cheeks, nice cook!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • lkapigian
    lkapigian Posts: 11,125
    Nice..............Now try the rest of the parts........Tails Snouts Tounges Ears ETC..........Some are trickier to cook than others, but ALL are great
    Visalia, Ca @lkapigian
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