Well I'd like to report back on my first pig foot eating experience.

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Sorry, I guess I am not a pig foot type of person. I'm not sure if I
had front or back feet. (city boy)

I first tried the plain foot that had gotten about 12 hours of crock
pot time. As expected it was practically falling apart. Ah, I get
it now, the bones seem to mostly surround a gelatinous core.
Yup, not a whole lot of meat. Interesting texture. I guess this
should be considered more of a canvas for spices. The skin was really
soft and blubbery - not a plus for me.

Next I tried the soy/garlic marinade one that had been grilled and
then crock potted for about 4 hours. Much firmer, definitely more
flavor both from the marinade and the grilling.

The last one was the salt brined then grilled then crockpotted one.
Kinda in between the plain crocked and the soy/garlic one in flavor
intensity - makes sense.

I'm burying the remains in the back yard to confuse the CSIs. :-)

As a couple of people have mentioned, they go well with beans. I can
see this - the cartile-gelatinous stuff could add a "silky" texture to
simmered beans.

I'll keep an open mind about piggie feet. They weren't gross or
disgusting to me but I can't see them being the focal point of a meal.
Should the opportunity to taste the efforts of an experienced pig foot
cooker come up, I'd take it.

I'm going to be fooling around with a dutch oven this winter so maybe
I'll try beans and trotters.

Jay the Pig