Don't cook them together for about two hours,hog maw's should cook separately for about 2 hrs they take too long to get tender 😢😢

I know it's been a while you've been here. Just wanna say we miss you and praying for you and your family's health and strength.

Thank you very much for your "Souse meat, aka hog head cheese recipe" My late Grandmother Betty Calland cooked this for the entire Family, in the Fall season, in the 60's. I haven't ate that since, my Mother and her Sisters, didn't like the process. I'm going to try your version of the recipe during the Christmas Break-2024. Chow :)

Even though this is an old video, it may be new to some people. However, in response to his statement regarding never adding black pepper to your chitlins, I disagree. If you know that you have thoroughly and properly cleaned them, season them how you like! Furthermore, if someone asks for your food, they should trust your cooking skills. No disrespect, I'm just saying. Happy Holidays 💖.

Here I am again every year on here lol

You not only have my grill You have my mug of beer.

❤

Increasable ❤

WHERE R YOOOOOUUUU !!! THEY RUNNIN AMOK OUT HERE PUTTIN RAISINS IN POTATO SALAD PUTTIN BROWNIN IN OXTAILS. !!!!????? WHERE WHAT HOW DID THAT GET IN ???! OX TAILS AMERICANS DONT DO THAT PUT EGGS ON SEAFOOD BOIL NO NO NO WE NEED YOU OR I NEED YOU TO SHOW HOW AMERICAN BLACKS COOK AMERICAN I KNOW THAT SOUNDS INNORANT BUT YOU KNOW WHAT I MEAN OUR CULTURE IS DISSAPEARING HELP !!!

Great tips. Thanks

Excellent video bud 🙂

Parts unknown

ok.. im in!!!!!

Did covid get you?

My oh my, those chicken prices from 11 yrs ago! Those days are gone 😢!

They do require some work. NOT like baby back ribs.

Great video! Thanks Phil👍!

Hey! Hey! Hey! Where are you? Hope all is well. I'm about to make these ribs this weekend.

Where are you?

Who's here in 2024? 👍🏾✌🏾👨🏾‍🍳😎

Holy shit this guy is a legend 😎

1111🎉🎉🎉

Too much yapping stop talking get cooking

Thank you for sharing. I must try this with no water.

Thank you, I can't have canned soup, it has flour. So I use gluten free flour. Now I can make it!

You have mad skills brother

Hello Sir! Haven’t heard or seen you in a while! I pray you your beautiful wife and daughters are all well! We miss seeing you here. We hope that you will come back very soon and just let us know how you’re doing, please?! Take care family!

Had to get rid of my offset sadly and now this is all I have room for. I thought my smoking days were over! Thanks for the great video, Subbed my man.

Rewatching in 2024

Hey Daddy cooks! I’m knocking on your KZbin window ✊🏿 come on out. 😂😂😂🥩🍔🍗🥘🌭🥃🛎️

Still watching in 2024

I really appreciate this!

Looks delicious

You are a real guy…. Any man that puts his hand over his mouth and says “sorry” is a kool Kat to me 🤗🤗🤗🤗

I would like to know why I set up there for hours cleaning my chitterlings and when I cook them, there were no smell, but they were mushy so what am I doing wrong this is the second time this happened

Great video however lighting not good 😊

Nice build. I’m working on mine now and curious how you got your ball valve handles oriented so well. I was thinking about threading conduit locking nuts onto the black pipe, turning the valves to the correct orientation and then tightening the nut back into the valve.. wondering how you did it.

All these years lessons are still good and relevant 👍🏿👍🏿👍🏿

I just can't take the music😮😢 You really do not need the music😊

Rangers lead the way!

A true gentleman, let the women have the first try.👏👏

I just stumbled on your video right now sir I hope you're doing well may I suggest the Modelo Negra unless of course you probably tried that in another video all I'm saying is don't be afraid of the dark and while we're on the subject you should give Guinness beer a try😊😊😊

you know mr. phil i show miss not seeing you do videos anymore ! but anyway hope you and family are doing weaith !! take care.

When is your next live Phil?

Hey Phil, I hope you are doing well. Haven’t seen you in awhile brother

Missed ur face!

Talk too much

I purchase mine fresh, from our local Asian Marketplace, more expensive but well worth it, you get 3 whole pieces of intestine per pack, and they blow food contents out of the intestine with water, of course you still have to cut the intestine open down the middle, remove all the yucky fat, and any bits of content left behind, and cut into smaller pieces and wash thoroughly several times, but they are so much better then the frozen, so much better.

You’re giving misinformation, that is not a membrane it’s the sub-mucosa, a layer of collagen that gives the chitterling some bite. Yes, there will be times that you will have to remove some of it due to intestinal contents making its way under it or just adhering to it, but removing it all, just to remove it, only makes your chitterling paper thin. The sub-mucosa is the same thing that is used for your sausage casing, some hotdog casings, Keilbasa casing, it not only holds the ground meat together but it gives the sausage or hotdog some bite. The Submucosa has absolutely nothing to do with smelly chitterlings, because if that were remotely the case, then your sausage and hotdogs would be stankin’ too.