Title: Cruibins (grilled pigs' trotters, irish style)
 Categories: Meats, Irish
      Yield: 4 Servings
 
      4 ea Brined pigs' trotters
      2 x  Carrots
      1 x  Stick celery
      1 x  Onion
      6 fl Wine vinegar
      1 x  Melted butter
      1 x  Dried breadcrumbs
      1 pn Allspice
 
  Get plain pig's trotters from your butcher and then brine them for 24
  hours. Once they've been brined long enough, bandage them with several
  strips of cheesecloth, or tie them several times around the short way
  with string, since they will try with all their might to fall apart
  into many pieces while cooking. Put into a pot with the vegetables,
  and cover with water and the vinegar. Simmer gently for 6 or 7 hours.
  Allow to cool in the liquid. -- To serve, split the trotter in two
  the long way and roll in melted butter and dried breadcrumbs mixed
  with a pinch of allspice. Heat slowly under a broiler, or in the oven
  at 350 F, until hot and crisp on the outside. Serve with mustard and
  horseradish for those who like such things....and LOTS of wet wipes
  and paper towels. . Basic brine for trotters: . 12 1/2 cups water:
  3/4 lb sea salt: 3/4 lb brown sugar: 2 oz saltpeter (optional): 1 t
  juniper berries: small piece ungrated nutmeg: 1 bay leaf: 3 sprigs
  thyme: 1 t black peppercorns: 4 cloves. Put all ingredients in a pan,
  bring to boiling point, skim and remove from the heat.  Let cool.
  Add trotters, weight down with a very clean stone or other
  nonreactive weight, and leave for 24 hours.  (The spices are also
  optional if you're in too much of a hurry.)