How Crispy Cajun Pig Head Is Made by New Orleans Butchers - Prime Time
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- Опубліковано 18 бер 2020
- This week on ‘Prime Time,’ the Meat Hook butchers Ben Turley and Brent Young visit Cochon in New Orleans, to learn how the whole animal-focused restaurant gets creative with a pig head.
Eater would like to assure viewers that all videos were shot before the novel coronavirus outbreak became widespread in the USA. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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This started making enormous sense to me as soon as I saw the little slider buns/dinner rolls. Pick that thing apart and make awesome little sandwiches.
So Slappy Right? I think people’s main reservation is the meat off the skull. If you were to pull the meat off and serve it separate it would probably sell. I wonder if a decent sassy ge could be made from it? They talk the differences in every bite flavor and texture wise. Why not grind it all together and make head sausage?
Every slider would taste different, because of the variety in flavors of meat and fat all over the skull. That would be awesome!
here in the philippines 🇵🇭 we call it crispy ulo (head) deep fried.. with dipping sauce: soy sauce, vinegar, sugar, shallots/onions, crushed peppers and chopped fresh chili.. yum!! good for beers!
I prefer crispy pata! Mabuhay ka Infanta!
Ginaya lang nmn nila sa mga pinoy yan...😄
dear god that sounds good! :D
or make sisig out of it...
I heard it being offered before but certainly an ordered item.
'Eat or starve.'
What a chef.
Absolute genius “drink or dehydrate”
Pughhead live or die
“fart or explode”
That's what my mother always said. This is what's made and we can't afford to make more, eat or go without!
always loved the idea of using every part of the animal, this looks unique and delicious
I don’t know if your into British Chefs at all but the book ‘nose to tail eating’ by Fergus Henderson will change your life!
@@nathanmccormick2581 definitely gonna check that out thanks
I was raised in an Italian home. There is an Italian dish where Lambs head is eaten. As a young man I never cared for it ,IT WAS BASED STRICTLY ON A PSYCHOLOGICAL AVERSION, but as I got older I overcame my aversions and tried it out. Now I love it, just for the fact that there is so many different tastes.
It looks so delicous
My fav spot in new orleans. Amazing sandwiches at cochon butcher!! Cheers and thanks for the gret episode
I love love -love this show. Thank you so very much.
Oh man that crispy bite sounded just like lechon and now my mouth is watering 😍
Cochon is my favorite spot in NOLA and it’s the only place I recommend to people 100% of the time.
that looked amazing! What a great idea for Thanksgiving.
You guys are my favourite tubers! Next time I come to NYC I will pay your shop a visit.
Hope you guys are hanging in there. I hope that for your inventory the beef is dry aging and pork turned into delicious sausages.
everything that you guys do looks pretty fun!! im in my culinary journey my self to build sandwiches. would love to work with you guys sometime and learn a lot of things!!
someone has mentioned sisig, but this approach is less complicated. we call that crispy ulo or crispy head over here.
Cochon is a special restaurant. Absolutely amazing meal
The duo of alltime ❤️🙌🇵🇭
I love heads. People wouldn't touch the heads (of smaller animals) in the meat soup/stew, so I happily take the whole heads myself. All the meat 💗
As a person living and eating alone, the only thing I hate about some heads is its sizes...Too big for me 😭
You two are wonderful people
"We went to New Orleans and discovered a wildly better way to prepare certain foods."
Always love your videos keep it upppppppppp
Pigs Head ? Head Cheese ! Bring it back !
Kind of reminds me of barbacoa de puerco. Now I'm going to get some for lunch lol
That looks SO BOMB
I'd imagine this would be delicious with some bao buns and pickled veg or vinegar slaw
That's exactly the way I've had it and it is good. Your fingers get very sticky while you eat, though.
It's gorgeous with Kimchi and bao buns abit if fat and Abit of meat and a touch of hoisin
I love it guys ! 👍
How do you deal with the glands in the cheek? I always cut them out before curing guanciale, but are they pleasant eating when roasted??
Cochon's the best. Love their little red smoker.
Here in the Philippines we deep fry half of the head chop it up in bite sizes and dip it in soy sauce with calamansi or vinegar with other combinations of condimenets.
Dont forget the ears, thats the best part...also the crunchiest
These guys should have their own channel
Using every part of the animal is respect to the animal. Any part of any animal or fish is delicious if u use the correct method of cleaning and cooking.
Look so delicious, the ear part is the best for me!!!!
My dog loves it
Nandinho Cunha 😂😂
So yummy Cajun recipe! 😋😋😋
How long and at what temp would you roast this?
you guys rock!
Pork jowl is a choice cut. *chef's kiss*
keep safe guys love your videos..
my fave part of the head the cheek meat specially letchon
We boil it with bay leaf,lemon grass,onion,garlic,star anis,salt and pepper. Put it in the fridge overnight then deep fry it.
I need this!
Thank you
im going to try that.
Eating "High on the Hog" is the very best!
How are you, my friends, you're all right! 🌿 🍃
You guys should try Sisig. The head is the best part to use
It's Prime Time!
What temperature and how long?
How long and on wut temp it was cooked at?
Yes please
Pretty sure I want this in a taco
Here in the Philippines, this is a beer partner. We just boil it to make it tender, then deep fry it.
Looks like I need to visit
I love head cheese and blood and tongue sausage.
looks effing delicious
As Pacific Islanders the old generation are their favourites..the pigs head but for me it’s pigs tails and feet😋
I'll be sure and get a HEAD start so they don't run out!
Just use someone's pet. Same same.
Passion for food Gee so clever, you must be a stand-up or comedy writer. Translation: don't quit your day job, if you have one.
I wish I could find a place here in Sydney that made this dish.
How long did it roast for
Pork head charcoal grilled tomorrow. Yum yum
Love pigs head, if you haven't heard of Sisig your missing out! Anthony Bourdain and Andrew Zimmern love it!
I'd like to try this, but no one said at what temp and for how long.. 🤔🤔
Yeah probably around 350 until its got a nice bronze color to it.
@Brent Smith
*I think more problematic* is that they gave little indication of which glands Brent was removing from the head, where they are located, or even how many there are.
*I know if you're going to eat* the thymus you'll want to remove it and prepare it separately as sweetbreads rather than roasting it in situ. Anyway, it's a bit more than 'just roasted pork".
I wonder what temp they roast this at. Maybe like 425? Hotter?
Good eating without a doubt.
Yummmmmm. I'll eat that all day!
are y'all going to give it a try in NY?
You can look at making filipino sisig with your pork heads if you have need of making something from the heads you butchered
In for a half in for a whole!
You guys should try eating sisig!
You guys should make Maryland stuffed ham
This would make some bomb tacos de cabeza and add a cold coke and your set!!!
delicious.....!!!!!!
SWINE MY BROTHER? 🤔💀😂
Do this all the time with corn tortillas.
If you slice them into tiny bits, you can have sisig :D
Heat attack.
Down here in the south we make hash outta the heads
delicious and easy
I could easily see an invading ET army doing the same thing to human heads and eventually dying of atherosclerosis. 😂
Where can I get Bear Head & Donkey Teeth?
Behind the scenes of Texas Chainsaw Massacre 4😳
I can't stop thinking about meat and pork and more lots of goods... JUST GIVE ME THE MEAT!!!
Good for beer
Lol that color reminds me of char siu!
Please come back
WHERE ARE YOU LOCATED.....AND DO YOU SHIP ....
Cajun Stephen Root.
Kool
Wait a minute, does Brent have a unfinished Heinz logo tattoo?
the pigs head has to be cut in half to prepare?..it does look spectacular to me.
Lord Of The Flies be like:
It is delicious.
hello from turkey
Recipie please?
The morning after a hog kill my grandmother cooks up the head and readys it for tamales.
Seamless to NYC please?!
What really happened to Babe after his days as a champion sheep herder ended.
Gnaw on them until you have sucked their gums off.
For some reason, I subliminally want to go see a Star Wars movie.
Lord of the Flies.
Cuz brent hungry.
Yiieahahhhaha
The sound of that sandwich... Crispy skin and meat on a roll. Mmm
I wonder if you could blow bubbles with the pigs head fat like gum?
Using every part of a animal i thought was called making hotdogs?