Friday, August 7, 2009

Pig face: slow-cooked bonus!

While I was trying new things with new ingredients I figured I'd go for what is often mentioned amongst foodies in a hushed, reverent whisper: pig cheeks, especially smoked. So, pig face #2, rather than being rolled up with seasonings, was butchered into its constituent parts.


I only have a humble Weber sphere grill, so smoking means placing a big pan of boiling water underneath the meat and continually feeding wood chips to the fire which is off to the side. Here is a pretty good setup which is far more sophisticated than what I used, using only tinfoil. I will not attempt here to give a thorough overview of smoking meat on a grill, when so many already exist online.

Long story short, pig cheeks are not unlike a very fatty bacon in their composition, and are delicious.


Dip them in BBQ sauce and enjoy.

1 comment:

Marjorie Magidow Schalles said...

Enough with the pig faces already!