This recipe appears in:The Nasty Bits: Grilling Animal Parts
About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.
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- 6 pig tails (1 1/2 to 2 pounds)
- 2 quarts stock low sodium store-bought or homemade chicken broth (or water)
- Kosher salt
- Olive oil
Place the tails in a pot and cover with stock or water. Bring to a boil, reduce to a simmer, then cover and cook until tender, about two hours, adding extra liquid as needed. Let the tails cool, then remove the tails from the stock and set the stock aside for another use. Season the tails with salt.
Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush the tails with a little olive oil. Grill, turning every few minutes until the skin is crispy and the meat is brown, 15-20 minutes. Remove from grill and serve with your choice of garnishes and seasonings.