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Pig Cheeks?

slovelad
slovelad Posts: 1,742
in EggHead Forum
ever cooked them?

just saw them done on diners drive ins & dives. the show always makes me hungry.

i can imagine they would be killer on the egg
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  • DMW
    DMW Posts: 13,836
    Never found them sold separately, but when I cook whole hog, that's my favorite part.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bgebrent
    bgebrent Posts: 19,636
    DMW said:
    Never found them sold separately, but when I cook whole hog, that's my favorite part.
    This.
    Sandy Springs & Dawsonville Ga
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    bgebrent said:
    DMW said:
    Never found them sold separately, but when I cook whole hog, that's my favorite part.
    This.
    Next weekend =)
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I have some in the freezer form our hippie pig butchering a few weeks back. keep thinking I need to get them out but haven't yet.


    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,988
    slovelad said:
    ever cooked them?

    Yes sir, tons of them. I prefer to cut them myself though. If you find them in the store, they have usually saved most of the best part for themselves (the masseter muscle). Here is the whole muscle still intact just prior to removal. 
    Above you can see how to make the first cut to seperate them into two whole pieces. The cut should run from under the base of the snout all the way to the wind pipe.  

    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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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I've had a lot of Jowl Bacon. It's fantastic.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,988
    Thatgrimguy said:
    I've had a lot of Jowl Bacon. It's fantastic.
    Indeed sir.  

    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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  • byrne092
    byrne092 Posts: 746
    I've cooked them a couple times, one time was simply smoked and the other time was smoked then braised. Not sure if I didn't smoke them long enough or what (seemed long enough at the time) but they were kind of tough. The smoked and braised ones were crazy good. Local farmer sells them at the market during the summer so I'll be doing some more experimenting. Definitely give them a go if you can get some though. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Good stuff

    can cure it too. Guanciale

    I don't think i have ever seen guanciale for sale here in the Boston area

    like pancetta on steroids. Great for spuma or carbonara. Or as a source for fat whenever you might use bacon

    make sure you cut out the glands, which are like a grainy pebbly texture. You can feel them, but they're greyish too 
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    bgebrent said:
    DMW said:
    Never found them sold separately, but when I cook whole hog, that's my favorite part.
    This.
    Next weekend =)
    Make sure I'm involved brother!  I understand timing =)
    Sandy Springs & Dawsonville Ga
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