Pig Heads. Trash cans full of piggy heads

a reply to: TheAlleghenyGentleman

Chilli powder usually, brisket i use flake and crushed seeds, wings i like a flake along with jalepeno powder. Good mix of slow and fast heats. I also like showing off the flake on a smoked wing, but i will brush with garlic butter during my hot smoke.

a reply to: Aeshma

Fruit on pig is the bomb. I love peach/nectarine/tangerine

I've been working on a cactus BBQ but haven't nailed it yet.

a reply to: TheAlleghenyGentleman

Oh man! Like an agave sauce? That could be amazing...
Chili lime agave

a reply to: TheAlleghenyGentleman

I have heard cheeks make GREAT bacon.

When ever I see a show with with over seas "extreme" eating or food, they always say how good the meat and bits are off a head of a goat or pig.

a reply to: Aeshma

Brisket I'm good on. Navel or brisket we make pastrami. It's amazing.

a reply to: TheAlleghenyGentleman

Oi do you make your own bacon? I made some maple jalepeno bacon a few weeks ago.

a reply to: TheAlleghenyGentleman

I like my brisket bark to have bite. Mmmmm pastrami

a reply to: seasonal

Face bacon is my favorite. If you search for it you might be able to wrangle some up. You won't get nice long strips but shorter pieces. Delicious, delicious face bacon pieces.

a reply to: Aeshma

Yeah, I make maple sugar bacon and Harissa bacon. I cure it and smoke it.

a reply to: seasonal

I also make a smoked Guanciale. It's outstanding. These smoked recipes though I didn't bring in they were there when I started.

originally posted by: TheAlleghenyGentleman
a reply to: lordcomac

Yeah my pork rub is black pepper, coriander base. Simple nice

I no longer have the recipe.

But, I made a rub with cumin, and brown sugar as the two important ingredients.
Cannot remember what else was in it....but it was pretty great.

a reply to: DontTreadOnMe

Just add the black pepper, coriander, dried oregano to your brown sugar and cumin.

I'll send you the amounts tomorrow. I write every down for a reason. It's a good rub.

a reply to: skunkape23

Smoked pig feet are awesome. I buy them pre-cooked and then pressure cook them even more until the meet is falling off and the tendons are mush. So flipping good.

a reply to: TheAlleghenyGentleman


Ever try experimenting with Gochujang as a paste type rub for smoking or if you don't like the paste go with Korean chili flakes? I have been working with it here and there, but it needs brown sugar for sure and maybe a few other herbs etc.

a reply to: seeker1963

Not red but green chili paste. I rub it down with lemon grass and Japanese vinegar. Why Korean chili flakes? What's that flavor profile like?

DAYUM!

You ever do hog head cheese? It's a cajun staple, except now days stupid people want it made out of boston butt with gelatin. The good stuff is just made from boiled heads.

Do a Googlie. Cajun genuine hog head cheese recipes. It's not hard, just a helluva mess to clean up.

originally posted by: TheAlleghenyGentleman
a reply to: seeker1963

Not red but green chili paste. I rub it down with lemon grass and Japanese vinegar. Why Korean chili flakes? What's that flavor profile like?

Honestly, I can't describe it. But if you have had Kimchee? You have tasted Korean chili flake. Gochugaru is the name of the chili flakes!

I make my own fresh kimchee all the time. It's not the real deal, but it's really freakin good.

a reply to: seeker1963

Yeah, we make our own kimchi. I'm not crazy about our recipe tho. I have zero control over our brine section

a reply to: incoserv

Send me a recipe you recommend. We make the best gabagool you ever tasted tho, and hotdogs.

a reply to: seeker1963

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