Collards and Smoked Pig Tails

It sure is a dreary day here. I think I will pick a small "mess" of Collards and smother them down with some pig tails. This is my second picking on these plants.

Broccoli is starting to head . Ima hit dat with some Miracle-gro tomorrow.

deer got every last one of mine.

honestly...i don't know that i ever want to eat pig tails unlessen ah'm Rilly hongree.

or they tastee?

Calypso Jones wrote:deer got every last one of mine.

Calypso Jones wrote:

honestly...i don't know that i ever want to eat pig tails unlessen ah'm Rilly hongree.

or they tastee?

They are dee-lish-us!
I'm going to throw a few smoked and unsmoked in there.

That pic made me hongry!

bones...lots of little unconnected tail bones?? I cain't even eat a chicken neck.

Calypso Jones wrote:bones...lots of little unconnected tail bones??  I  cain't even eat a chicken neck.

The best way to eat a pigtail is deep fried.

You can find them at the roadside stands and any outfit that cooks and sells fresh Cracklin.

After the cracklin are cooked , a lot of lard remains in the large cast iron, kettle pot.

A batch of pig tails usually goes in next.
Then a batch of 2-joint turkey wings. 2 joint wings are preferred because the 3rd joint(my favorite) is too large proportionately to the other 2 joints and will not be cooked before the rest of the wing is cooked or burnt.

Fried turkey wings are good!

That 3rd(really the first) joint can be the size of a drumstick and sometimes much larger.
It's tender, juicy, , all-white meat with the best flavor on the bird. It's like a white meat drumstick. Lolol

Brown them good and then smother them down with lots of onions and cook some rice Lawd!

Brown roux is not necessary . Just a little water or stock and the fond from the bottom of the pot.
I like brown gravy. And for smothered turkey necks or wings, I like to add a can or two of golden Mushroom soup.

Poo-yie!
Tonnerre et e'clair! Mais ca c'est bon, ouais!