Pork

The Carnivore's Corpse Charcuterie Board

Jody

Prep Time: 10 min

Cook Time: 6 hrs

Difficulty: Intermediate

The spooky season just got even more delicious! If you are ready for a true grill-challenge, pull out your spatula and get started on this incredible Carnivore's Corpse Charcuterie Board. The trick or treaters will love it!

Instructions

Step 1: For the Hog Head:
Step 2: Burning the Ultimate Blend Pellets, preheat recteq to 275°F.
Step 3: Wash hog head, trim and shave any extra hairs on skin and ears. Splash olive oil on skin and rub vigorously with salt. Season with Ron’s screaming Pig Rub.
Step 4: Place on sheet pans and smoke in recteq for 5-6 hours.
Step 5: Wrap with foil and continue to smoke until 195°F internal has been reached. Remove and let rest.
Step 6: For the Collar Bone:
Step 7: Burning the Ultimate Blend Pellets, preheat recteq to 375°F.
Step 8: Line a sheet pan with parchment paper.
Step 9: Roll out the puff pastry about 1/8 inch thick. Whisk the egg with the water and brush the puff pastry with the egg wash.
Step 10: Sprinkle the entire surface with the cheeses, and Ron’s Screamin' Pig Rub. Press the cheese and spices into the puff pastry.
Step 11: Cut the pastry into 3/4 inch thick strips using a pizza cutter or knife. Twist each strip and lay it on the baking sheet.
Step 12: Bake in recteq for 15-20 minutes until golden brown and puffy.
Step 13: For the Ribs:
Step 14: Burning the Ultimate Blend Pellets, preheat rectq to 400ºF.
Step 15: Cut ribs up into individual bone-in pieces.
Step 16: On a stove top, over medium high heat mix soy sauce, water, brown sugar, Stevie's Habanero Honey, Worchestershire sauce, rice wine vinegar, garlic, scallions and 1 tablespoon Jody's Asian Persuasion Rub. Allow to simmer and cool.
Step 17: Add ribs and sauce to gallon size zip top bag, close, and refrigerate. Allow to marinate 4-6 hours.
Step 18: Remove ribs from bag and season with 2 tablespoon Jody's Asian Persuasion Rub.
Step 19: Cook on the recteq at 400ºF for 1 hour. Let rest and enjoy!
Step 20: For the Arms & Hands:
Step 21: Burning the Ultimate Blend Pellets, preheat recteq to 375°F.
Step 22: Combine all of the ingredients in a large bowl and mix well.
Step 23: Shape the meatloaf into hands and arms onto a sheetpan making sure to form a uniform loaf.
Step 24: Cook until the loaf registers an internal temp of 140°F, about 1 hour.
Step 25: Add Harry's Secret Sweet Sauce and continue cooking until the loaf reaches an internal temp of 155°F. Remove from recteq.
Step 26: Allow the meatloaf to rest for 15-20 minutes.
Step 27: For the Guts:
Step 28: Burning the Ultimate Blend Pellets, preheat recteq to 425°F with cast iron skillet inside.
Step 29: Brown ground beef in skillet and remove oil. Add ketchup, brown sugar, and Ben’s Heffer Dust and mix well. Cook until heated through and remove.
Step 30: Spread out a sheet of puff pastry onto a sheet pan, flatten, and cut 2 inch wide strips. Assemble strips together length wise and arrange like intestines.
Step 31: Add sloppy Joe mix to center of strips and pinch pastry around filling. Make sure to maintain intestine like shape.
Step 32: Brush with butter and cook for 10 minutes until golden brown. Remove and set aside.

Ingredients

Serving Sizes

Head

1 each Whole Hog Head
2 tablespoon(s) Olive Oil
3 tablespoon(s) Kosher Salt
3 tablespoon(s) Ron's Screamin' Pig Rub

Collar Bone

1 (14 oz) Puff Pastry Box
1 Egg
1 tablespoon(s) Water
1 cup(s) Gruyère Cheese
¹/₂ cup(s) Parmesan Cheese
1 tablespoon(s) Ron's Screamin' Pig Rub

Ribs

1 Rack of Spare Ribs
¹/₂ cup(s) Soy Sauce
¹/₂ cup(s) Water
6 tablespoon(s) Brown Sugar
2 tablespoon(s) Stevie's Habanero Honey
3 tablespoon(s) Worchestershire Sauce
2 tablespoon(s) Rice Wine Vinegar
3 Garlic Cloves, pelled
2 Scallions, sliced
3 tablespoon(s) Jody's Asian Persuasion Rub

Arms & Hands

2 pound(s) Ground Beef 90/10
1 pound(s) Country Ground Sausage
2 Eggs
¹/₂ cup(s) Yellow Onion, diced medium
¹/₂ cup(s) Bell Pepper, diced medium
3 tablespoon(s) Ben's Heffer Dust
¹/₂ cup(s) Cheddar Cheese
¹/₂ cup(s) Harry's Secret Sweet Sauce

Guts

1 pound(s) Ground Beef 80/20
3 tablespoons(s) Ketchup
1 tablespoon(s) Brown Sugar
1 tablespoon(s) Ben's Heffer Dust
1 Puff Pastry Sheet
1 tablespoon(s) Unsalted Butter

Tools Needed

Nitrile Gloves
Cutting Board
recteq Chef's Knife
Sheet Pan
Large Bowl
Rolling Pin
Small Bowl
Whisk
recteq Silicone Brush
Full Steamer Pan
Aluminum Foil
Disposable Razor
Oil Bottle
Zip-Top Gallon Bag

Step 1: For the Hog Head:
Step 2: Burning the Ultimate Blend Pellets, preheat recteq to 275°F.
Step 3: Wash hog head, trim and shave any extra hairs on skin and ears. Splash olive oil on skin and rub vigorously with salt. Season with Ron’s screaming Pig Rub.
Step 4: Place on sheet pans and smoke in recteq for 5-6 hours.
Step 5: Wrap with foil and continue to smoke until 195°F internal has been reached. Remove and let rest.
Step 6: For the Collar Bone:
Step 7: Burning the Ultimate Blend Pellets, preheat recteq to 375°F.
Step 8: Line a sheet pan with parchment paper.
Step 9: Roll out the puff pastry about 1/8 inch thick. Whisk the egg with the water and brush the puff pastry with the egg wash.
Step 10: Sprinkle the entire surface with the cheeses, and Ron’s Screamin' Pig Rub. Press the cheese and spices into the puff pastry.
Step 11: Cut the pastry into 3/4 inch thick strips using a pizza cutter or knife. Twist each strip and lay it on the baking sheet.
Step 12: Bake in recteq for 15-20 minutes until golden brown and puffy.
Step 13: For the Ribs:
Step 14: Burning the Ultimate Blend Pellets, preheat rectq to 400ºF.
Step 15: Cut ribs up into individual bone-in pieces.
Step 16: On a stove top, over medium high heat mix soy sauce, water, brown sugar, Stevie's Habanero Honey, Worchestershire sauce, rice wine vinegar, garlic, scallions and 1 tablespoon Jody's Asian Persuasion Rub. Allow to simmer and cool.
Step 17: Add ribs and sauce to gallon size zip top bag, close, and refrigerate. Allow to marinate 4-6 hours.
Step 18: Remove ribs from bag and season with 2 tablespoon Jody's Asian Persuasion Rub.
Step 19: Cook on the recteq at 400ºF for 1 hour. Let rest and enjoy!
Step 20: For the Arms & Hands:
Step 21: Burning the Ultimate Blend Pellets, preheat recteq to 375°F.
Step 22: Combine all of the ingredients in a large bowl and mix well.
Step 23: Shape the meatloaf into hands and arms onto a sheetpan making sure to form a uniform loaf.
Step 24: Cook until the loaf registers an internal temp of 140°F, about 1 hour.
Step 25: Add Harry's Secret Sweet Sauce and continue cooking until the loaf reaches an internal temp of 155°F. Remove from recteq.
Step 26: Allow the meatloaf to rest for 15-20 minutes.
Step 27: For the Guts:
Step 28: Burning the Ultimate Blend Pellets, preheat recteq to 425°F with cast iron skillet inside.
Step 29: Brown ground beef in skillet and remove oil. Add ketchup, brown sugar, and Ben’s Heffer Dust and mix well. Cook until heated through and remove.
Step 30: Spread out a sheet of puff pastry onto a sheet pan, flatten, and cut 2 inch wide strips. Assemble strips together length wise and arrange like intestines.
Step 31: Add sloppy Joe mix to center of strips and pinch pastry around filling. Make sure to maintain intestine like shape.
Step 32: Brush with butter and cook for 10 minutes until golden brown. Remove and set aside.

Chef Pairings

It's the perfect starter for your Halloween party, but a one-dish main course like Over-the-Top Chili could be just the thing!

The Carnivore's Corpse Charcuterie Board | recteq