made sooo much of this! love it. I've served it hiding wood roasted oysters + mushroom vinegar, wrapped around a boiled new potato with cultured cream + truffle, fresh focaccia, zucchini pickle, preserved lemon..... such an amazing product and total respect shown to the beast, turning something most would waste into something decadent and lovely
Im glad you guys do these kind of videos along with more mainstream meats. I grew up eating pigs head - made in a traditional east Asian way - and it's good to see it becoming more and more accepted and normalized in western culture.
Hi guys! Just wanna say i'm thank you for this show! I am a culinary student tryin' to be a chef and i'm learning a lot of information from this show! I watched and will watch every episode of it! I'm learning stuff i'm sure i will not learn in my internship or my work because we don't exactly handle those ingredients that much! You guys are very very inspiring! More power!
Pro Tip: Use hot water from the tap for sous vide, no need to wait for it to come to temp and you really don't wanna drop any food in that will linger around the dangerous 20-30C. Make sure the water you drop the bag in is 45-50C, the temp will drop depending on how cold the meat is, but rarely go below 40C. This is food safety.
What i like is that You make use of WHOLE animal. It is not pleasant but, if you can't kill/use whole, animal that you don't deserve to eat it. AND Tongue is delicious if you can prepare it, it's delicious with horse radish sos ! Cheers!
@@ashypharaoh8407 Are you stupid or just intellectually deficient? You do know ethnicity is irrelevant to your last name, right? Ever heard of adoption? Having your mother's maiden name? Getting married? Divorce? Not to mention that all Italian surnames don't in fact end in a vowel.
Scott Rea at the Scott Rea Project did this a while back, y’all check out his vids and send him some love. Dude is a great old-world, old-style butcher unafraid to explore the cuts we “civilized” folk find iffy or gross!
In Hungary we eat pork cheek and tongue often. The pork cheek is cooked slow in water with bayleaf, onion, garlic, pepper and salt. As it cooked we cower it it with paprika powder. It will be cut thin and eaten with wheat bread, onion and pickled paprika/cucumber/water melon. The tongue is cooked in water with salt, pepper, bayleaf. As it cooled will be served with mustard and wheat bread (like a wiener). There are lots of recipes, like tongue goulash etc.
Where I live we make soup with cow heads and feet. It's usually eaten with tons of spice, lemon and vinegar. Its a glorious meaty soup and also a great thing to have when you're sick.
Make some pork sisig! A Filipino dish that you guys will really love especially with beer, of course! Hope you go and feature some Asian cuisines in this channel that showcases meat products! Much love guys!
In the Philippines, we just dice the whole mask, add salt, pepper, chillies, mayo(optional). Sizzle on a pan until cooked nicely. The dish is now called a SISIG. Tastes great and matches pretty well with beer too!
Interesting! From the title I was expecting a sausage/salami/head cheese. Very creative whole-animal product. I love the things you guys come up with. Also: Is Brent ok? He kept looking to Ben like he was expecting him to insult/roast/haze him any second. He looked like a stray puppy who really needed someone to pet him. It’s ok Brent. We’ll validate you.
Love the concept and explanation!! However, where exactly to cut and tricks cutting the head and glads is essential. I wish you could do a more accurate cuts on the head video. :)
Is Ben wearing a t-shirt that says Philippe on it? Philippe's is Southern California's second greatest sandwich shop. The first is PSC. Pasadena Sandwich Company. It is so good!
If you want a recommendation, try the pork dip sandwich with a light layer of mayonnaise, and with the ghost pepper cheese. It's really good! Although, if you don't like spicey just remove the cheese, because it is SPICEY!
Good meal for summer, a few slices of souse. Dry bake oven bread caked with fresh unsalted butter. Fresh onion and fresh green pepper. Dry aged hard cider. Really good! A dab of good mustard and maybe some natural currant jam.
Hey, that cured pork cheek is going in the bin or the pan right away, right? I love this recipe, and would actually like to give this a shot at work sometime, where do I look for the finer techniques that I need eg cutting the glands out of the cheeks. Love you guys and the series, I always watch it after I drive home in my Honda Accord, thanks for the great content
I am a 17 year old aprentice and i work about 11.30 hours on a normal day and sometimes we also have a workshop or we need to bbq somewhere and thats a 15 hour day for us
I love using jowl when making sausage its a hard fat and taste a lot better then pork belly in my opinion. What temp did you sous vide the head at and for how long i think you left that out?? Would love to try making this. Good job!!!
How do you find a whole animal butcher shop? When I was growing up they seem to be everywhere but now I never see them. I’m in Denver Colorado. Any ideas you can share?
You guy’s should try sisig it’s a Filipino dish normally made from the pigs head specially. Traditionally sisig is made from the pigs head. Awesome show guys
in the philippines, we deepfry or grill the pig's head and we turn it to a dish called sisig... we include pig's brain as well for extra flavor! you guys should try that!
We use a lot of beef tongue, cheek, and lip in México. In some places in the south they braise them with a bunch of dried chillies and aromatic herbs and it is absolutely delicious. In the north of México, where I am from, we mostly use cheek and lip to make some nice and greasy barbacoa. It is more of a clean braise than in the south, not a lot of spices thrown in there. It results in a more beefy flavor and it is amazing with some onions and cilantro. There is a lot to do with a beef´s head, some people even eat beef brains and eyes, but personally I´m not that into that kind of stuff hahaha.
My mothers side of the family for 4 generations have at some point survived off selling beef head tacos. We eat it all brains, eyes, cheeks, the whole thing. There is so much to eat on a cow head.
These guys have grown onto me. This is probably my favorite show on eater
This is very true. I can watch 10 episodes easily.
Same, so true I love this friendship
Try dining on a dime
There are other shows? gross
That was awesome GUYS! One word WOW!
Sous Vide Everything your turn Guga
Sous Vide Everything please teach these guys how to sous vide
Guga!
Guga you must do the same thing and then flamethrower it!
Yo!!! Never thought I’d see guga here!!!
Missed an obvious "Tongue in Cheek" joke opportunity
very unlike these two lamos
Grade A+.
they squeezed few others
Nabil Alam I was waiting for a Hannibal/Dwight joke
2:20 got me
Thin slices would be perfect on a wood-fired pizza.
That's EXACTLY what I was thinking.
I think they did that in their "meatlovers" pizza episode.
wood fired pizza?! hows pizza gonna get a job now?!
Who else thought the "skip ad" button didn't work?
"Video will play after the ad."
😹
cuz literally every commercial nowadays is for a basic ass car XD
Where the hell is skip button!
Would have been nice to see how you cut out the glands. That's probably the most ellusive part of this whole process.
Keith Crain yeah this is true. If I knew how to remove glands I would be a qualified butcher.
made sooo much of this! love it. I've served it hiding wood roasted oysters + mushroom vinegar, wrapped around a boiled new potato with cultured cream + truffle, fresh focaccia, zucchini pickle, preserved lemon..... such an amazing product and total respect shown to the beast, turning something most would waste into something decadent and lovely
Im glad you guys do these kind of videos along with more mainstream meats. I grew up eating pigs head - made in a traditional east Asian way - and it's good to see it becoming more and more accepted and normalized in western culture.
Hi guys! Just wanna say i'm thank you for this show! I am a culinary student tryin' to be a chef and i'm learning a lot of information from this show! I watched and will watch every episode of it! I'm learning stuff i'm sure i will not learn in my internship or my work because we don't exactly handle those ingredients that much! You guys are very very inspiring! More power!
Pro Tip: Use hot water from the tap for sous vide, no need to wait for it to come to temp and you really don't wanna drop any food in that will linger around the dangerous 20-30C. Make sure the water you drop the bag in is 45-50C, the temp will drop depending on how cold the meat is, but rarely go below 40C. This is food safety.
Clever tip!!
Slice it half inch thick, grill, minced it up.
Add chilis, lime, onion, mayo, pepper, soy sauce, and you get Sisig.
That's just me. 😁
J Valle I knew I couldn't be the only Filipino reading the comments.
💯
What i like is that You make use of WHOLE animal. It is not pleasant but, if you can't kill/use whole, animal that you don't deserve to eat it.
AND Tongue is delicious if you can prepare it, it's delicious with horse radish sos !
Cheers!
Stop me.
@@samuelculper7125 No ;)
@@AorinEnder (Insert clever retort here)
!!! Make a basic pork skin crackling tutorial all us viewers can make at home!!! Respect from new Zealand!!!
Heat up lard, Throw skin in Walla
Scott rea project is the channel for you mate
@@ManoloRibera070 love that channel! i second this enthusiastically
1:35 in Italian, we call it guanciale, and it is essential for traditional roman carbonara
Your last name is Stilwell and you're out here saying "we" Italians lmao
Thats it
Yeah thank you friends!
@@ashypharaoh8407 Are you stupid or just intellectually deficient? You do know ethnicity is irrelevant to your last name, right? Ever heard of adoption? Having your mother's maiden name? Getting married? Divorce? Not to mention that all Italian surnames don't in fact end in a vowel.
@@jojomakes Real Italians don't get adopted
this was your best video so far, really informative and respectful of the food
Scott Rea at the Scott Rea Project did this a while back, y’all check out his vids and send him some love. Dude is a great old-world, old-style butcher unafraid to explore the cuts we “civilized” folk find iffy or gross!
2:16
"just a heads up", is that supposed to be a pun? xD
👈😁👈
No exaggeration, this is my favorite show on YT right now.
Thanks man!
In Hungary we eat pork cheek and tongue often. The pork cheek is cooked slow in water with bayleaf, onion, garlic, pepper and salt. As it cooked we cower it it with paprika powder. It will be cut thin and eaten with wheat bread, onion and pickled paprika/cucumber/water melon.
The tongue is cooked in water with salt, pepper, bayleaf. As it cooled will be served with mustard and wheat bread (like a wiener).
There are lots of recipes, like tongue goulash etc.
You two compliment each other so well as cohost!!!!!!!
Thanks!
This is how leather face got his start.
Where I live we make soup with cow heads and feet. It's usually eaten with tons of spice, lemon and vinegar. Its a glorious meaty soup and also a great thing to have when you're sick.
Make some pork sisig! A Filipino dish that you guys will really love especially with beer, of course! Hope you go and feature some Asian cuisines in this channel that showcases meat products! Much love guys!
You got it! A bunch of people are asking for this, so we'll discuss it!
@@BST1000SoccerStuff Thanks Ben! Been following you since I myself is a meat lover! I wish I could visit your shop soon!
Thanks for showing us on how to use all animal parts. Love your show.
Thank you for producing videos like this. People shouldn't forget, what they are eating, when they are eating meat.
Really love this guys, they should be on skill shared to teach all those good charcuterie things
ok so which glands did you remove from the head?
I'm in love with Prime Time and I don't care who knows it
In the Philippines, we just dice the whole mask, add salt, pepper, chillies, mayo(optional). Sizzle on a pan until cooked nicely. The dish is now called a SISIG. Tastes great and matches pretty well with beer too!
Awesome recipe!
What temp is the the water bath at?
Interesting! From the title I was expecting a sausage/salami/head cheese. Very creative whole-animal product. I love the things you guys come up with.
Also: Is Brent ok? He kept looking to Ben like he was expecting him to insult/roast/haze him any second. He looked like a stray puppy who really needed someone to pet him. It’s ok Brent. We’ll validate you.
"What do we do with the pigs head?"
Asian: "what do you not do with a pigs head??"
Seriously, though. OG no waste cooking is a Chinese and pigs.
It's the same with lamb in Turkey. Head to toe, soup to grill. Every part is used.
What temperature did you cooked? Thanks
My ol granny made this every veterans day.
BEFORE YOU WATCH
i just want to give you guys a HEAD's up that there will be some graphic scenes from 0:30 to 1:06
I'll show myself out now
Love the concept and explanation!! However, where exactly to cut and tricks cutting the head and glads is essential. I wish you could do a more accurate cuts on the head video. :)
I like how all of the meat is used. I would like to try this. Thank You Guy's God Bless.
good for you guys eating and using every part!!! would love to try this. love headcheese, which i'm not sure is the same, but looks similar to me
It's not, but they're ultimately made from the same part (el capo).
@@Raphie009 v
Is Ben wearing a t-shirt that says Philippe on it? Philippe's is Southern California's second greatest sandwich shop. The first is PSC. Pasadena Sandwich Company. It is so good!
Better believe it! I haven't been to PSC, but I'll definitely try it the next time we're in LA!
If you want a recommendation, try the pork dip sandwich with a light layer of mayonnaise, and with the ghost pepper cheese. It's really good! Although, if you don't like spicey just remove the cheese, because it is SPICEY!
In South Africa cooked sheep head is called smiley😂
Please please please give us a how to video on the deboning and deglanding of the head!!!
what temperature do you waterbath this at, dying to try it, love the channel love your work guys
i think its 165F = 73C that could be right
Chris Cosentino makes something similar. Used to be served at his restaurant not sure if it's still there.
What temperature do you water bath it at for the 12 hrs?
YES !!! The gents are back. Time to freshen my drink and settle in. : )
We're like a warm blanket, bud. Get cozy.
I wish they would do a new series with this guys!
Well done demonstration, guys!
Good meal for summer, a few slices of souse. Dry bake oven bread caked with fresh unsalted butter. Fresh onion and fresh green pepper. Dry aged hard cider. Really good! A dab of good mustard and maybe some natural currant jam.
"Just a _Heads_ up" Oh lord you had to get that pun didn't you
I love this channel.i wacth every episode
i philippines we boil it for few hours and then throw it in a giant wok full of oil
Or, we dice it up and make sisig 😁
I have been wanting an episode like this for months!!! You guys rock!
What’s the device used after sealing? I saw the bucket of water. Is it some kind of agitator?
Hey, that cured pork cheek is going in the bin or the pan right away, right? I love this recipe, and would actually like to give this a shot at work sometime, where do I look for the finer techniques that I need eg cutting the glands out of the cheeks. Love you guys and the series, I always watch it after I drive home in my Honda Accord, thanks for the great content
Looks great... did you have to peel the tounge before? I didn't see you doing it, but isn't the skin of the tounge very tough?
What pink salt do you use?
I am making one right now after watching this ,thanks guys .
Just want to ask, can we do a pork jowl at home? What ingridients are needed? Thanks for answering!
12 hours later, in the same shirt. I never knew butchers worked such long days;)
I am a 17 year old aprentice and i work about 11.30 hours on a normal day and sometimes we also have a workshop or we need to bbq somewhere and thats a 15 hour day for us
But cristmas is the hardest at least here in the netherlands
You left the best bits out, the eyes and brain
I love using jowl when making sausage its a hard fat and taste a lot better then pork belly in my opinion. What temp did you sous vide the head at and for how long i think you left that out?? Would love to try making this. Good job!!!
Love the fact the 20 liter cambro still wasn't enough to fill the container lol 😂
Also that's a straight up death metal cover with that eye staring at you!!!
Make “sisig”. Offer to beer lovers. Best combo ever!
Thought my adblocker stopped working there for a minute...
I watch all ads for any channels I subscribe, help content creators make their hard earned views...
@@comedyflu good for u man
How do you find a whole animal butcher shop? When I was growing up they seem to be everywhere but now I never see them. I’m in Denver Colorado. Any ideas you can share?
I love your show. This recipe looks so Delicious. I need to check out your restaurant.
Love the show, i get so much inspiration
The Most casual Texas Chainsaw Massacre impersonation I've ever seen. Well done sirs.
Imagine having your whole face turned into charcuterie
clifford and this guys are the best on eater
@Eater You guys baked it after you sous vide it, how would it be done traditionally in other places in the world?
what temperature was it cooked at?
About 170F
La preparava una volta mio zio, quando ero piccolo. Buonissima. Devo riprendere la tradizione! 👍🇮🇹
What temp for the sous vide?
You guy’s should try sisig it’s a Filipino dish normally made from the pigs head specially. Traditionally sisig is made from the pigs head. Awesome show guys
Do you remove the salivary glands or skin the tongue? I missed that.
Do you brine it room air or refrigerator?
Great show as always
Looks amazing! But why not crisping the skin after the sous vide?
in the philippines, we deepfry or grill the pig's head and we turn it to a dish called sisig... we include pig's brain as well for extra flavor! you guys should try that!
Love your work and as always it makes me hungry!
We use a lot of beef tongue, cheek, and lip in México. In some places in the south they braise them with a bunch of dried chillies and aromatic herbs and it is absolutely delicious. In the north of México, where I am from, we mostly use cheek and lip to make some nice and greasy barbacoa. It is more of a clean braise than in the south, not a lot of spices thrown in there. It results in a more beefy flavor and it is amazing with some onions and cilantro. There is a lot to do with a beef´s head, some people even eat beef brains and eyes, but personally I´m not that into that kind of stuff hahaha.
What is the temperature it was Sous vide for 12 hours?
About 170F
My mothers side of the family for 4 generations have at some point survived off selling beef head tacos. We eat it all brains, eyes, cheeks, the whole thing. There is so much to eat on a cow head.
Slow and steady wins the face
BEN AND BRENT...... is the uncle with tons of food story
lamb heads big in Iceland
Damn...I cant get enough of you guys.
Just want to say that this is really a great video! Full package perfect
In Brazil, beef tongue stew is an exotic dish.
Made head cheese from a whole head my AMISH butcher GAVE me. I had no idea about glands and included everything but the eyes.
when you go for the snout, is there some dried up snot?
Where is your butcher shop located?
By far the best show !
Let's give this puppy a like
What about slicing it a little thicker and searing both sides quickly at a very high heat, giving it a little bit of a crust?
You guys are fun! That was a very interesting video!
Glands? How do you know where they are as I’ve never seen them.