what's cookin'........

Looks really good,tell me more about rendered pork jowls.

tell me more about rendered pork jowls.

Yes please

are you all messing with me? (and i say that with a smile)

i am not from here and just discovered pork jowl...... i had never heard of it before. But, i really like it.

are you all messing with me? (and i say that with a smile)

i am not from here and just discovered pork jowl...... i had never heard of it before. But, i really like it.

As I recall didn't "Jed" from the Beverly Hillbilly's mouth go to watering every time "Granny" put on a pot of Hog Jowls ?

are you all messing with me? (and i say that with a smile)

i am not from here and just discovered pork jowl...... i had never heard of it before. But, i really like it.

As I recall didn't "Jed" from the Beverly Hillbilly's mouth go to watering every time "Granny" put on a pot of Hog Jowls ?

Jed?? Beverly Hillbilly's?? I am just a youngin' Steve.....

Becky,

I think they mean how do you prepare your hog jowls. They look very good and I would like to know as well..please...please....


It also helps if you sing the words to "The Beverly Hillbillies" to the tune of James Hendrix Experience timeless classic "Purple Haze".

It also helps if you sing the words to "The Beverly Hillbillies" to the tune of James Hendrix Experience timeless classic "Purple Haze".

Man, that's making me swimmy headed just thinking about it.

Well, i had heard a lot of people mention pork jowl, church functions, my husband's family, online. So, i tried looking for recipes with it, but actually couldnt really find any.

so, i just went out and bought a hunk of it. I make puerto rican abichuelas, which take a good dose of bacon and/or bacon drippings. I figured that the pork jowl would work with them as well. At first i used it "raw", since i think it is smoked, (i think) and just added it to the pot of beans. But, i like to get the actual drippings, so i cut up the pork jowl into small little pieces. Then i spread them out in a large skillet with medium heat, once they get going, i drop the heat down and just let them ooze out all that goodness. I let them go for a very long time. So, all the little bits get really nice and crispy and you actually get a lot of drippings out of it. All of that goes in the pot of beans ............ minus all of the little crunchy bits that i have to "taste"

In the case of the refried beans, i do the same thing. render out some of the pork jowl, and add the beans to the drippings and little bits. Mash them up and top with regular shredded cheese or homemade queso fresco. Yes, i know that when they are refried, you are actually getting a double dose of pork fat.......but.... is that really a bad thing?

The only difficulty i had with the pork jowl, was trying to figure out that big ole' chunk of skin (i am guessing) that comes across the top of it. I usually just throw this in with my beans as well, but i dont cook it first.

I just bought a piece of salt pork the other day for the first time. Going to try that out soon.....

It also helps if you sing the words to "The Beverly Hillbillies" to the tune of James Hendrix Experience timeless classic "Purple Haze".

Man, that's making me swimmy headed just thinking about it.

ummmmm....... what about some Metallica "One", "Unforgiven"...... or Gn'R "Welcome to the jungle", "sweet Child o' Mine" ? Hmmmm, i get the feeling ya'll could be my Dad? That too is said with a smile, no offense meant........ plus you would be really, really cool dads.....

Homemade chicken salad, homemade corned beef hash, homemade apple pie using farm apples, homemade Cajun headcheese, and home cured Kentucky country ham cooked in Coca Cola.

I have been very busy and am exhausted!

Sending the warm weather off with a charred sacrifice - brined and grilled thick cut pork chops with jerk dry rub, grilled asparagus, and grilled polenta rounds. Even bought a little chop for my furball to dine on.

Grilled skirt steak w/ garlic baked potato and arugula salad.

Pork Tenderloin, rosemary, onion, fresh garlic, kosher salt, pepper, very light dusting of smoked paprika and some dales marinade.


at 4 hours, adding potatoes


5 total hours in the oven, it was delicious

That looks awesome!

Fried bologna and onions.

Carlas signature line fits me. " She did not so much cook as assassinate food." - Storm Jameson"