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Pig head tacos

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bclarksicle
bclarksicle Posts: 167
in EggHead Forum
picked up a whole pig head at a nearby carniceria. Decided to make tacos. Cooked it indirect at 275 for several hours. Kicked it up to 400 to finish. The skin turned out super crispy. I chopped it up and mixed it in with the meat. Fun cook!








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  • SGH
    SGH Posts: 28,791
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    This should say it all my friend. 

    Simply an outstanding cook and stellar looking grub.  

    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: 28,791
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    bclarksicle said:
    picked up a whole pig head 



    This is perfection personified ^^^^^^^^^^^^

    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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  • bclarksicle
    bclarksicle Posts: 167
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    Whoa! The SGH seal of approval. Thanks brother!
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,171
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    I want to do this cook soooo much, but Wilma would give me no end of grief for cooking a face.  She never goes out of town, either.
    Flint, Michigan
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,171
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    Darn fine cook brother Clark.
    Flint, Michigan
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  • Matt86m
    Matt86m Posts: 471
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    Title got my attention! Nicely done!

    So where do you put the temp gauge or how do you tell when it is done? Would love to do this.
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • GlennM
    GlennM Posts: 1,367
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    That hog has had a good shave!
    In the bush just East of Cambridge,Ontario 
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  • johnnyp
    johnnyp Posts: 3,932
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    good looking cook my friend
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • bgebrent
    bgebrent Posts: 19,636
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    Great cook and result.
    Sandy Springs & Dawsonville Ga
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  • johnmitchell
    johnmitchell Posts: 6,592
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    Great post..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • thetrim
    thetrim Posts: 11,360
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    Wow!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    Awesome cook and presentation!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • lkapigian
    lkapigian Posts: 10,786
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    A great cook right there 
    Visalia, Ca @lkapigian
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  • unoriginalusername
    unoriginalusername Posts: 1,065
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    You did a great job on that cook. I still like to pretend meat comes from a magic forest vs opening up the grill to see a face looking up at me but maybe one day I’ll grow a pair and give this a try 
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  • bclarksicle
    bclarksicle Posts: 167
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    Matt86m said:
    Title got my attention! Nicely done!

    So where do you put the temp gauge or how do you tell when it is done? Would love to do this.

    Didnt use a leave-in thermometer. I just cooked it to about 200. There’s so much fat in it that I wasn’t too worried about overcooking it, but I wanted to make sure I got crisp skin.

    I scored the skin which really helped render out the fat. I did spritz it occasionally ally toward the end. Took about 6 hours in total.
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  • Matt86m
    Matt86m Posts: 471
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    bclarksicle said:
    Matt86m said:
    Title got my attention! Nicely done!

    So where do you put the temp gauge or how do you tell when it is done? Would love to do this.

    Didnt use a leave-in thermometer. I just cooked it to about 200. There’s so much fat in it that I wasn’t too worried about overcooking it, but I wanted to make sure I got crisp skin.

    I scored the skin which really helped render out the fat. I did spritz it occasionally ally toward the end. Took about 6 hours in total.

    Thank you. I really want to do this one day.
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • SandyHookEgger
    SandyHookEgger Posts: 449
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    Fred19Flintstone said:
    I want to do this cook soooo much, but Wilma would give me no end of grief for cooking a face.  She never goes out of town, either.
    I got a good laugh out of "cooking a face" @Fred19Flintstone
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Okay, great, you cooked a pig's face. Am I the only one who wants to see the tacos? =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bclarksicle
    bclarksicle Posts: 167
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    Carolina Q said:
    Okay, great, you cooked a pig's face. Am I the only one who wants to see the tacos? =)
    Ha, I admit I forgot to actually take a pic of the completed taco. But all the ingredients are on the board. Corn tortilla, onions, cilantro and a squeeze of lime juice is all you need.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Well then... no pics, didn't happen. :rofl:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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