Pig Heart

[Luke P]

I know this is not up everyone's alley, but I went for it and cooked my first offal. This was a delicious, tender, flavorful cut...like a tenderloin or filet.

Heart from a pig I butchered 18 months ago. Been in my freezer since that day.

Trimmed and butterflied

Seasoned with EVOO, fresh cilantro, garlic, S&P.

Seared like a filet on the gasser, and sliced.

Hot off the grill, it was incredible! As the temperature went down, it did get a bit more minerally as it approached room temp. I had soaked it for a few hours, but a friend recommended soaking in milk. Either way, it was worth the adventure, and something I'd highly recommend!

 

[TonyUK]

Luke.
Now that's right up my alley, down my street and around the bend. Love heart, and that looks ace!
Suggestion: Try getting a load of chicken hearts, (they're bite size), season them as you want then put them on a skewer and grill hot and fast. Deelish!

Just remembered, I have two pigs cheeks in the freezer. Yum!

 

[JimK]

Very interesting and looks good.

 

[Timothy F. Lewis]

A friend's dad used to do a thing with beef heart he called "Ante Cuchos", his son has tried to replicate it but, Tan kept something secret!
I asked what the name meant and he just said with a big laugh: "Its either before or against Cuchos!" The guy was a college professor who had spent lots of time in South America, great stories. The heart was unbelievably good!

 

[Kemper Morris]

Hmm I'm just going to have to take Hall's word for it that was good

 

[Robert-R]

Interesting post. Doubt I'd try it.

 

[Gary London]

That's offally good but it does my brain in. I kidney eat one myself, I could never liver with myself.

Just waiting for someone to slow cook some brains

 

[Bill Schultz]

Unlike Gary above I could Liver with myself just fine, I do the heart of Venison I get each year. Freezing might toughen it some, just a thought. Love it

 

[Michael C.]

I don't think I could eat it, but I love seeing posts with a sense of adventure. I think it's pretty cool that you posted it I'm sure it tasted great if your into that kind of meat.

 

[Robert T]

Interesting cook. It looks good. Not excactly up my ally.

 

[ChuckO]

Nicely done, what's the done temp for pig heart?

 

[ChuckO]

Just remembered, I have two pigs cheeks in the freezer. Yum!

I see your pig cheeks, and raise you one pigs head

http://tvwbb.com/showthread.php?63182-How-to-Debone-and-Cook-a-Pig-s-Head

 

[KevinJ]

That's awesome. Always great to see a different type of cook.

 

[TonyUK]

I see your pig cheeks, and raise you one pigs head

http://tvwbb.com/showthread.php?63182-How-to-Debone-and-Cook-a-Pig-s-Head

Fold!!

 

[Alber AL]

It looks good, very good.
I doubt my wife let me cook it

 

[Luke P]

Thanks for looking, everyone. I know everyone is saying its outside of their comfort zone. I promise if you saw it sliced on your plate, you'd feel comfortable to cut it with a fork and take a bite

 

[Jim McKelvey]

Luke, I'm not going to run out and pick up a pig heart for this weekend's get together, but I wholly admit, your sliced pick looks delicious!
Echo TonyUK's comment on the chicken hearts. Like candy.