I scored some hog’s heads on a recent trip to Kentucky and needed some advice on how to cook them.
Roadtripped it down to Brownsville to one of the oldest barbacoa houses in Texas: Vera’s Backyard Bar-B-Que to talk with their pit boss on methods.
Scored a couple pounds of head meat, sublime, and chatted with the brains behind the operation Mr. Vera. If you’re ever in Brownsville make sure you check them out.
It’s about as old school as you could ever hope for.
2404 Southmost Rd
All scrumptiouschef barbacoa coverage here:
And a thread devoted to Vera’s I started on chowhound