Smoked Cow Head "Smoked Cabeza"

Name: How to cook Smoked Cow Head "Smoked Cabeza" - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 people
Cuisine: Us

Introduce

Chef :

Spicy George Foreman

Smoked Cow Head "Smoked Cabeza"

So I was hosting a graduation party, and when I went to the butcher, whole cow head was 1/2 off so I decided to give it the ol college try in the smoker.

Ingredient

Food ration :

30 people

Cooking time :

3-4 days

head

Whole cow

Cooking instructions

* Step 1

Usually these things come frozen. Defrost 48 hours in fridge then hose it down in the yard with a pressure nozzle because cow heads can be pretty grimy.

* Step 2

Rub the head down in homemade sazon seasoning and dry age in fridge 24 hours.

* Step 3

Wrap it really tight in banana leaves, twine, and foil. Pour 4 beers into the tray so it doesnt dry out. I made carnitas as well for people too afraid to eat the head.

* Step 4

Smoke at 225°, 1 hour per lb. I went 21 hours in a pellet grill.

* Step 5

You can theoretically eat the head right out of the smoker and it tastes like really rich brisket. Separate the cheeks, jaw, palate, tongue, eyes, brains, and bits. Then chop them up separately and serve.

* Step 6

I found the cabeza to be a bit indigestible straight off the smoker, so the day before, I chopped it all up and mixed it together and threw it into something I could refrigerate overnight.

* Step 7

Ate the tongue separately because it's the best part and imo tastes best straight off the smoker.

* Step 8

An hour before the party, reheated the meat in my wok then put it in a low crockpot with a can of beer added. It tasted better the longer it stewed, so really, the move is to stew the chopped head for like 4-6 hours in the crockpot and render all the fat and cartilage.

* Step 9

A cow head will serve ~30 people when made into taco bar with rice, beans, and fixings. I probably got about 50% of the original weight in cooked beef.