Pig Heads. Trash cans full of piggy heads

Where I work we get pigs. A lot of pigs. Some large.




Some smaller





Some that judge you.




Some that just hang around.





Some little smoked ones





Some large smoked ones.




I don't want to give you recipes or posture in this thread (but I will always give you recipes if you want them). What I want is your BBQ sauce recipes. Your oven roasted pork recipes. Your rubs and marinades. Your sauces. I need inspiration. I'm in the doldrums and I asking you to give me a spark. I don't need any charcuterie recipes or sausage recipes, I got that covered. You guys and gals are as rad as canned beer and kayaking.

a reply to: TheAlleghenyGentleman

Pig heads. Pig heads. Eat them up. Yum.

a reply to: AugustusMasonicus

In the morning, laughing, happy pig heads
In the evening, floating in the soup

a reply to: TheAlleghenyGentleman


Ever try Head Cheese?

a reply to: seeker1963

Yup, charcuterie. Thank you though. Head cheese is a regular thing.

This is some pig face roulade

I've eaten just about every part of a pig.
Wild hogs are thick in my area.
The freezer stays full. I have easy access to a huge smoker.
The meat from a slow roasted head is great for tamales.
I've barbecued pig testicles and eaten them. Not bad at all.
I have never tried pickled pigs feet. Don't really want to.

a reply to: skunkape23

Got any sauce recipes you want to school me on?

a reply to: skunkape23
Try them! they are really good! I loved them when I was little fellow as well as pig knuckles.

Boy, the gas they produced was epic!!

a reply to: skunkape23

I've barbecued pig testicles and eaten them. Not bad at all. I have never tried pickled pigs feet. Don't really want to.

Priorities sir!?!?

originally posted by: TheAlleghenyGentleman
a reply to: skunkape23

Got any sauce recipes you want to school me on?

I usually just wing it. No precise measures.
If it tastes good, it is good.
Ketchup base.
Onion, garlic, lemon juice...pineapple works, too.
Brown sugar, cayenne pepper.
Vinegar...I prefer balsamic.
Save the drippings from the pig and add until it tastes right.

a reply to: TheAlleghenyGentleman

Looks like you eat well.

Do you work at a butcher shop or a slaughter house?

a reply to: seasonal

Butcher shop. I make handpies with leaf lard and suet. It's not bad. ATS though has a far reach and I'm just fishing for ideas.

Me, I'm into dry rub.

Last weekend we made ribs- two hours at v200f, mesquite smoke... Greek salad dressing painted on, Mike's pork seasoning (local guy)

Then wrap in foil, cook for 2-3 hours, pull out, baste in Greek and another coat of Mike's, back on the grill at 200 for 20 minutes.

Not the best I've had, but the best I've made. I miss my smoker.

a reply to: seasonal

I do not deal with pig parts quite that complete.

God bless you in the fact that you have access to these parts. I would slow roast the head in the oven or over coals.
I believe I would be the only one in the house that would eat it though.

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.

a reply to: TheAlleghenyGentleman

Apple cider vinegar, chili, white pepper, garlic, paprika, demorera sugar, molases, shot of bourbn.

a reply to: lordcomac

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

a reply to: Aeshma

What kind of chili? Chili flakes?

a reply to: seasonal

Gotta eat those face cheeks. So good. I bet you could get them to sup on that.

a reply to: TheAlleghenyGentleman

Damn son, next level. I have done fruit sauces i too wish to do a tamarind sauce but i end up using worschesershire and cheating..... its my own if i add to it....


I like using peach, pineapple, or apple sauces for pork bbq mixes.

My go to rub is cumin, ground three color pepper corna, coarse salt, garlic powder, cayenne, red chilli, and paprika. Depending on meat i add a sugar, i usually balance this with acidic slop or sprays citrus fruit juice, pineapple and apple are go toos, or vinegars. White, wine, balsamic, cider. Some times i add oregano, or rosemary, sage... i usually just wing it