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In Reply to: Cookng Pig Cheeks posted by Peter on January 09, 2017 at 17:33:06:
Are you getti ng cheeks or jowls? Cheeks I would braise i n liquid and onions, can still accomplish that*** i n*** the smoker, cover for at least half the cook time so they don't get too smokey, the liquid can get sooty tasti ng. Bri ni ng is a good idea. Jowls you could bri ne and dry smoke, also thi nk of dry curi ng to make guanciale. Lots of recipes abound on the********* i n*********terweb for curi ng jowls for guanciale.
I braised beef cheeks****** i n****** the smoker once....effi ng awesome, almost ate myself to death on them!!!
ps spaci ng the I and N so it posts, Ray is tryi ng to screw the spammers, not my normal dyslexia at work ;-)
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