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Whole Hog Head???
Comments
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Hoss wrote:...did not find much help on roasting a Hog Head!
There's prob'ly a reason for that!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Make sure you have company over!! You know...the company that you really don't want coming back! :laugh: :evil:
I found a recipe online, but once it said to split the head in half with an axe...remove the brains...remove the teeth...I just stopped reading. -
I like that kind of stuff, but it is not high on the families list, so will not be cooking one, unless the rest of the pig is attached and that is a real possibility.
I think that there are two possibilities, depending on what you like.
I think that cooking it like a shoulder would be fine and when the skin was crispy enough the meat on the neck, cheeks, etc would be fine. That would make a great base for some tacos!!
You could also give it a slow cook for some smoke flavor and then slow braise it, so that everything, including the skin was falling apart. -
May be.But it's gonna happen.
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hahahahahaha. agreed! :laugh:
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
These folks just don't appreciate the finer things in life!
You might want to google scrapple, headcheese, or souse meat and see what comes up.
My grandmother used to make scrambled eggs with pork brains and I learned to love them before I knew what it was! She made great pickled pigs feet too! -
My Grandmother used to make homemade headcheese.But was WAY back when I was a tot.I don't really want headcheese anyway.I just wanna roast a Hog Head.Guess I'll wing it.Maybe someone with Rhulman"s book will chime in.
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Thanks.I'm leanin towards the cook til skin is crisp then harvest what meat there is.Then boil the Hoghead for stock.
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Aw yeah! Brains n eggs.Ate many a plate of em in my youth.
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Ruhlmans book only addresses head cheese.
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maybe if you added some nutmeg?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
http://www.wonderhowto.com/how-to-cook-pigs-head-269997/
Chris Cosentino can make anything look good. He is the king of the offal. But this one really does catch my attention. Wish you lived closer. I'd share. -
Ummmmm...I don't think Nutmeg would help in this case... :laugh: :silly:
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Pat,I found those but they deal more with boiling and headcheese making.I'm looking for pointers on Roasting one. Thanks.BTW,I may hafta go to Okla City to watch a little football! :ohmy: :woohoo:
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All I've seen down here in the deep south is Souse meat made from the Hogs head.
SOUSE MEAT RECIPE
1 Hogs Head, Water, salt, 1/4 cup fresh sage, 1 tsp. crushed red pepper. I like more.
Clean Hogs head throughly, skin if desired, remove eyes & ears,snot mucus.In a lg. pan, cover head partially w/ water & salt to taste. Cook slowely until meat is tender & comes loose from bones. Remove all bones. Be particular that all small pieces of bones are out of the meat. For each head add the spices above. Work well into the meat w/ hands. Mold mixtuer into pan and chill. When cold remove,this can be sliced & used on sandwiches or served as the main meat dish W/ any meal. -
LC your right wrong end of the pig! :laugh: Sorry I just can't help myself,
JJI'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Gotcha.Thanks! I was gonna order it.You saved me some bucks.
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I have to cook the ham for wifey's family at Christmas every year.Thought I may change it up a little this year...Tell em the grocer was sold outta the other end.Should be a nice conversation piece. :laugh:
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Yes it would. :laugh:
JJI'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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OMG! THAT'S IT!!! Thanks Pat!!!
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ain't you never heard of head cheese?
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Yes,Yes,Yes.I have eaten Souse many times.I was looking for tips on a Roasted Hog Head.Poolman hooked me up.
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Sorry, can't help you on this....I could recommend you reconsider... :ohmy: There has to be something else to cook that would be less disgusting. I can remember as a child to of my great-aunts ordering hog heads from a butcher. Their eyes had been removed, but they looked like they were just asleed (minus their bodies ) They came all wrapped up in butcher paper and they would commence to making "head cheese" - a treat I'm sure. I've lived a long time without having tasted it and see no reason to start now! :woohoo:
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I did 1 last year for presentation at a hog roast competition. We used it to decorate the stand but did not eat it.
I think I have photos on the computer at home, will post later if I can find them.
I smoked the head for about 4 hours with plenty of apple wood for smoke, but we had a whole pig to get rid of so nobody really wanted to eat head, I think I gave it to a spectator for his dogs. -
we used to mount them on a big stick out in front of the house with tiki torches, homemade walk thru volcano with a waterfall built off the roof running down the walkway thru the volcano :laugh: :laugh: college life was gooood. :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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Miles you lost me at snot mucus :pinch:Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Save the cheeks for me!
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Will do!
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