Pig Heads. Trash cans full of piggy heads

originally posted by: Aeshma
a reply to: seeker1963

Hmmm im intrigued.. i like to smoke peppers for chilk, you say this green korean chili is used in kimchi... forgive me but all i can imagine is the fermented cabbage

It's not green, Gochugaru is a red chili flake that comes from Korea. I buy it in 3lb bags from Amazon because I don't live in an area with an Asian grocery store. I love it. I experiment with it in anything I usually used red chili flakes in and to be honest I like it better. Has a totally different flavor and a totally different heat.

This is my go to Kimchi recipe.

a reply to: seeker1963

Woukd you mind pm me the link? If youre okay with it of course. Id like to try it. I grow my own peppers to mess wjth and smoke dry and grind or use fresh to try different things. Ignorant as i may be i havent heard of this varietal.

a reply to: seeker1963

I really love Calabrian chili. Great flavor. Have you ever had Aleppo chili flakes? Those are great too.

originally posted by: TheAlleghenyGentleman
a reply to: seeker1963

I really love Calabrian chili. Great flavor. Have you ever had Aleppo chili flakes? Those are great too.

Nah, not yet. But keep talkin!

a reply to: seeker1963

Ha! You know what's awesome, Calabrian chili spead. So freaking good. You should amazon that. Delicious.

originally posted by: TheAlleghenyGentleman
a reply to: seeker1963

Ha! You know what's awesome, Calabrian chili spead. So freaking good. You should amazon that. Delicious.

Is that anything like Sambal Oelek?

a reply to: TheAlleghenyGentleman

mmm pork soda

a reply to: seeker1963

No, completely different flavor profile.

a reply to: Lysergic

That's the recipe I need

originally posted by: TheAlleghenyGentleman
a reply to: seeker1963

No, completely different flavor profile.

Interesting. Now I have to spend more money! lol Love this thread though. I really enjoy talking about cooking!

Pig heads make good head cheese.

a reply to: seeker1963

Yeah, me too.

You should try this marinade. I used to buy it for 3 bucks.

Garbage can is the vessel of choice!
Charcuterie is my favorite.
Nothing like eviscerating and skinning an animal, grinding it up, stuffing it into another animal, and feeding it to your friends and family.

I been doing a marinade consisting of Aji Amarillo Paste, achiote paste, rice wine vin, corriander, garlic and lime.

Leftover marinade simmers down to a nice sauce. Loosen with drippins or stock.
You can get the Aji Amarillo Paste and achiote paste on amazon.
The sweet/hot yellow Peruvian pepper paste goes nice with the achiote(annato seed) paste.
Blend well and drown that swine. Works well with just about any slow and low method. Even makes a beautiful pelicle color when smoking.
Check it out, that Aji paste is amazing with just about anything.

a reply to: TheAlleghenyGentleman


Ever try this stuff? It's a Chinese BBQ Sauce called Bulls Head.

a reply to: Novaroc

Ha! Nice! I actually have achiote paste at work but not aji Amirillo paste. That sounds promising. I use achiote paste a lot but not the A.a.p.

Great pic Btw

I love feeding my friends. Any BBQ sauce recipes?

a reply to: seeker1963

I have but not frequently. I'm working on my jerk recipe. I make a good pepper sauce but my jerk isn't as good as walkers wood so that's a fail

originally posted by: TheAlleghenyGentleman
a reply to: seeker1963

I have but not frequently. I'm working on my jerk recipe. I make a good pepper sauce but my jerk isn't as good as walkers wood so that's a fail

There is a Hot Dog joint near where I live in Girard, OH. Jib Jab hot dog shop. They have a sauce that is so freakin good, I have spent a few hundred dollars trying to copy it and haven't come close. Cooking is like chasing a ghost sometimes when you just can't figure it out.....

I'm sure you know most the standard sauces, ie; Memphis, Carolina, St Loius, Texas, Louisiana. Those like the mother sauces of bbq.

Get that aji paste and mix that into a slow simmering base of trinity(onion,celery,green pepper) green tomatoes, corn-syrup, rice wine vin, garlic and spices. Slow simmer that till its real tight, not scorched lol, then loosen it up with unsweetened coconut milk and orange juice.
Adjust acidity and sweetness with citrus and syrup.
As somebody else said, I kinda wing it with flavors and amnts. so use your skills. reply to: TheAlleghenyGentleman

Drooling.... That crispy little bugger looks delicious!

a reply to: AugustusMasonicus

I was not surprised to see you answered here first.Some
of these pictures were kinda sick looking.