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In Reply to: Pig Head posted by John H on March 22, 2011 at 14:25:53:
Well I have been called a lot worse. As for those brains, I have never had any brains. Ask anybody that knows me and they will tell you, Juggy has never had any brains.
On a more serious note, I have cooked a lot weird and unusual cuts and critters over the years and only once have a cooked hogs heads. I just cooked two of them until the the jowl meat was done so I do not know what the internal temperature would be for determining the temperature of the brain. I would suppose that if the brains were still mushy and under done, you could finish them off in the skillet by frying them in bacon grease. They will not have a smokey flavor to them.
Those two hogs heads were cooked at the same time with the shoulders and hams from the hog. Everything cooked for about 12-16 hours at 250ºF. If I remember right, we opened up the skulls with a hammer after we had peeled all the meat off the head. Now this was the only time I ever tried eating hogs brains. It was an alcohol related incident. I freely admit I was too drunk to say no. I'll be honest and say I was not impressed. The jowl meat was good though.
I think I will settle for a whole hog beer...........
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