Well I learned some stuff today.

Several days ago, while getting turkeyday stuff, a package of pigs
feet on clearance caught my eye. Heck $1.80 usd (greenback is
dropping in value - doesn't deserve CAPITAL letters) is worth it for 3
succulent pigs feet.

Of course I had pretty much zero oink hoof cooking experience, so as
soon as I get home I'm checking out some recipes.

I notice 2 things. First, the word "jellied" is found in most oink
hoof recipes. Second, the recipes that involve grilling them also
call for soaking them for quite a while before hand.

I decide to spread my bets (I live in Vegas) and crock pot 1 of them
and grill 2 of them. I brine one of them and soy/garlic marinade the
other.

The crock pot I put in the fridge so I can peel off the fat later.
Whoa, pig jello!

The 2 grilled footies look/feel kinda tough - makes sense as the feet
still have the pig skin on and are now very hard and stiff.

I peck at it for a bit and figure I'll reunite it with the lonely one
in the crock pot and give em all some hot tub time.

Tomorrow I'll peck at em again but they are not looking very yummy
anymore.

I bow in deference to those who have cooked the piggie feet and
dropped the hints - hints that I missed.

Jay the Pig