Pig Heads. Trash cans full of piggy heads

originally posted by: mamabeth
I was not surprised to see you answered here first.Some
of these pictures were kinda sick looking.

I was hoping to get a new pig mask.

a reply to: AugustusMasonicus

What happened to the old one did it finally rot away?
If I remember correctly,you 3 are in denial of owning
pig masks.So,which is it,do you 3 own any pig masks
or not?

a reply to: mamabeth

I don't know what you're talking about, I've never mentioned anything about pig masks.

a reply to: AugustusMasonicus

I got you

I'll carve this little sucka up

a reply to: TheAlleghenyGentleman

Make sure I get the cleaver as well.

originally posted by: TheAlleghenyGentleman
a reply to: skunkape23

Yeah, I get it, nice. I'm just looking for some nice pairings like Tamarind paste in my BBQ. I would love a fermented coconut vinegar recipe from someone who actually knows one from the source.

I failed to add ginger root, cilantro, and tequila anejo as interesting background flavors.
I've also thrown a shot of spiced rum and /or Jagermeister to add a little mystery to the bouquet.
It is like making an abstract expressionist painting for the palette.

a reply to: skunkape23

I love the idea of Anejo tequila. I haven't done that yet. I love tequila. I'm going to use my espolon. I'm digging that idea.

originally posted by: TheAlleghenyGentleman
a reply to: skunkape23

I love the idea of Anejo tequila. I haven't done that yet. I love tequila. I'm going to use my espolon. I'm digging that idea.

It takes a small amount to highlight the other flavors.
Nobody wants to get drunk on barbecue sauce.

a reply to: TheAlleghenyGentleman

My "go to" sauce:

- simmer a dozen ancho, cascavel, and big jim (or new mexico) chile pods in a few cups of beef stock. De-seed and pith them so the sauce isn't too spicy for the gringo's. Spice it back up with half a dozen chipotles, again with seed and pith removed
- rough chop a large yellow onion and throw it in
- remove the paper and smash the cloves of 2-3 heads of garlic and throw it in
- while the chile's simmer, toast up 2-3 table spoons cumin seed. Once toasted, let cool slightly, then whir up in a food processor
- Take chile pods off the heat after about 15 mins simmering, and reduce to a slurry in a blender. If you have skins that don't get chopped small enough, you can run it through a sieve (new mexico pods have heavy skins). This is the magical base I use for bbq sauce, enchilada sauce, tamales, menudo....anything I want to taste delicious. Put it in a large sauce pan
- As you bring the chile sauce to a simmer, add in your ground cumin, 10 oz tomato paste, 3/4 c apple cider vinegar, 3/4c course brown mustard, 1 can beer, 1/4 c cracked black pepper and 1.5 c brown sugar (dark brown sugar, add molasses if you like more flavor)
- Simmer until its thick enough to make big bubbles that splatter all over the stove top (i use a splatter mesh to prevent this). Salt to taste, and if you want to add more vinegar or something, do it here before the final simmer

Ill also add in raspberry puree (simmer frozen berries, add in some sweeter, then puree and strain out the seeds). The raspberry is good on chicken and porn loin.

a reply to: bigfatfurrytexan

You should jar that and sell it.

a reply to: bigfatfurrytexan

Sounds great man, thanx. I have a big ass grinder for spices. I also have a pretty powerful vitamix but I push a lot through a chinois as habit. I also have 24 quarts of beef stock at my service as least once a week.

Do you have a coarse brown mustard preference?

Splatter!!! Ha! That what porters are for pfffft.

This sounds like magic. This is much appreciated

a reply to: TheAlleghenyGentleman

I don't have a special mustard. I usually buy the store brand coarse ground from HEB (a Texas grocery chain).

If i make a fresh mustard, i wouldn't likely use it for BBQ sauce. Now...some fresh made mustard with some pork rillette....different story.

I have a wife and a son, but no porters. And neither of them will clean the kitchen without a ton of griping. So I am chef, expo, steward, busser, and server at home. Its my daily labor of love for my family.

originally posted by: AugustusMasonicus
a reply to: bigfatfurrytexan

You should jar that and sell it.

Ill hit up mark cuban and the rest of the sharks for some coin.

a reply to: bigfatfurrytexan

I'd be your 1st customer.

a reply to: bigfatfurrytexan

Dayum! You are bringing the heavy guns.
I have to concoct this witches brew now.

Good ole Ren and Stimpy "Hog Jowls", from the episode "A Yard Too Far" (i just looked it up,cause I remembered something about pig jowls on RnS looooong ago. One of those memories that stayed tucked away for Ages...waiting for the right moment to be useful.

Yep. Hog jowls. I guess I could have filled that memory cell with something more useful, like a math skill... Oh well.

Now, to calculate the length of this long triangle side... A squared plus B squared equals....... D squared? No? Aw dammit I know I'm getting close!

Tonight i made an achiote/lime rub for some smoked chicken.

Pretty simple:

- 2tbl ground annatto
- 2tbl ground cascavel
- 1tbl each onion and garlic powder
- juice of 2 limes
- zest of same 2 limes
- 2tbl olive oil
- 2tsp salt
- 1tbl ground black pepper

It'll come out like a paste after a whir up in a food processor. Put that under the skin and over the skin, stick a can of beer up its ass, and smoke it till its done. I usually drink half the beer (a tallboy), then put a few lime quarters in it.

originally posted by: bigfatfurrytexan
...stick a can of beer up its ass...

Potentially the greatest culinary instruction posted on this site.

Could do with a pig head to test my new arrow heads out.

I had black fungus and pigs maw the other day at a real chinese restaurant lovely.