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0:00 – intro
0:15 – introducing pork meat
1:04 – making bbq rub
2:31 – seasoning the ribs
2:50 – fire up the tiny smoker
4:46 – let the meat smoke
6:07 – wrap the pork
6:17 – how to kimchi bbq sauce
7:05 – meat review
7:26 – sauce up the pork
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46 Comments
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I'm all in!
I Try To Share To FB And Thy Would Not Let Me
I live in Sri Lanka and it is hard to get good meaty ribs. This could be a good replacement. I will try these soon!
Pork cheek is a thing in Korean BBQ, but certainly not SMOKED pork cheek. Way to push the limits.
Mij niet bellen
I helped my friend cook a whole hog and the jowls were our tasty treat to ourselves for manning the pit for almost 24 hours straight! If I can find a butcher that will trim some for me I'm definitely going to try your way. Thanks for the awesome content as always!
Hog jowl is some of the most tasty meat you can find. My local grocer has smoked jowl. It;s like bacon only better. Very high in collagen, it is great fried or for making bean or pea soup.
I tried buying the masterbuilt and to get it to mexico $377.00 usd😮😮😮
I've BBQ'd and braised pork jowl/cheeks, so I know how good that meat can be. I have never seen it on the bone before, with the exception of the 1/2 pig heads sold in Mexican carnicerias. I guess that would be the place to look for jaws. This is definitely something that I'd like to try.
If you're looking for a very unctuous, shreddable final product, cheek meat (beef or pork) is hard to beat. Eating the cheek meat off the bone, like a rib, would obviously require a little less heat/time. You're basically making something like competition ribs, where the meat is very tender, but just short of falling off the bone. There is a particularly satisfying attraction to eating meat off the bone, like a savage. I just don't want that texture all the time. It would be a great occasional experience, but I think I'd stick with just cooking the cheeks on their own most of the time. Beef cheek barbacoa tacos are just about the best thing I've ever made and they really need the cheeks to be cooked down to where they are easily shredded.
wow !!! nice !!! I want to try that !!!
That’s screaming “delicious” 😋
There is a hole in your roof.
Here in France, we eat them a lot, and indeed they are very tasty. We eat them mostly with just salt and pepper from trh rottisserie.
We wil try your methode for shure.
Looking great and tasty. Where do you get the thick aluminum foil and what thickness is it?
Absolutely beautiful chef!
Cool cook. An obvious next step would be Filipino Sisig (using the pork face) Pitmaster X style. . .
I will not finish this video. The reason is I glean as much meat as possible from our wild hogs. The cheek meat is good. As we all know, bone in anything is best.
I was surprised that it is common in Spain… Italy as well. I just need a few more head of wild hog for the July 4th blowout. My rub smoked with pecan, post oak, and apricot woods….hmmmm!
You may ask "wild hog?!?! Yes, they are truly free range ferral nuisances here, but you will never taste better pig! The jaw is the best.
Mikel
I never have thought about it, but I bet that it's awesome!
I guess Italians cure pork cheeks to make guanciale, which is used in Roman dishes such as carbonara. Curious what it would be liked smoked/grilled like this…
This is so different, can’t wait to taste it and can’t wait to see the look on my wife’s face when I give her a piece of meat with teeth still in it, that’s one I’ll have to record and put on YT
Sooo, pork jaw is like pork cheek with bones and teeth?
May i suggest pure maple syrup , instead of honey.
I would imagine the teeth would freak people out regardless how good the meat is.
Thanks for turning me on to hog jaws, I got to try them myself.
After watching the "Pull From The Bone" and the "Big Chew Off the Bone", I think these guys could have used a little more cooking time.
I've done Pork Cheeks and they were very shreddible.
So, are these cuts effectively Pork Jowls?
Hog jowl bacon is remarkable. Commonly called face bacon.
The teeth are a little weird, but heck I'd try it. The meat looks so delicious. Put it into a pork slider.
srry, not going to work for me.
Whole head is great. Smoked and deep fried. Pig cheeks are my favorite. I will have to look into getting that cut separately.
Dude. We love your content. No need for click bait titles. We’re watching 😊 I love some cheeks.
My Masterbuilt crapped out this weekend 😢
Ziet er weer goed uit,moet ik zeker een keer proberen🔥👌
🤤
Granny was always cooking hog jowls on the Beverly Hillbillies! I’d love to try it sometime!👍
The teeth are a huge turn off.
Pork or beef cheeks are amazing.
🙂😋
Hard no cause of the teeth 😆Pork cheeks are fantastic though.
They certainly look delicious but I have never seen them here in America. I think a lot of people would be put off by the teeth but I, myself, am very adventurous and would love to try them (if only I could find them).
Watching your videos after long time .. Feeling happy🥰
Wat een bijzonder maar vooral zeer interessant recept man! Ga het echt zsm proberen en laat het dan weten!…. thnx Roel😋👌🏼
Nope!
First thought, you hacked Morrison up.😅
we’re watching him get rid of his little piggy pretty much 😂
But could it be made even MORE delicious?
YES. They could be RIBS!
You slaughtered your pigs and you're trying not to waste anything. Nice try, but not buying it dude.