Trust me, the following is not a joke.

A guy at work was asking about BBQing pig snoots. He tried smoking for
about 4 hours, but said they were too chewy inside. He's thinking of
boiling them for an hour first, then Qing them.

I'll confess that I've never cooked snouts before, so I wasn't too sure
what to tell him. I usually hear of them as a deep-fry item around here.

If anyone's successfully cooked these boys, I'll be glad to pass on any
tips you have.




Brian Rodenborn

In article , Default User
wrote:

Trust me, the following is not a joke.

A guy at work was asking about BBQing pig snoots. He tried smoking for
about 4 hours, but said they were too chewy inside. He's thinking of
boiling them for an hour first, then Qing them.

I'll confess that I've never cooked snouts before, so I wasn't too sure
what to tell him. I usually hear of them as a deep-fry item around here.

If anyone's successfully cooked these boys, I'll be glad to pass on any
tips you have.

Treat 'em like ears or trotters. You have a lot of fat and gristle and
stuff that breaks down into gelatin and that's what makes it good.
Think low slow and wet.

monroe(rootin for rooters)

"Monroe, of course..." wrote:

A guy at work was asking about BBQing pig snoots.

Treat 'em like ears or trotters.

I'll confess I have little experience with those either

You have a lot of fat and gristle and
stuff that breaks down into gelatin and that's what makes it good.
Think low slow and wet.

Wet? As in mopped frequently? Or braised first?




Brian Rodenborn

In article , Default User
wrote:

"Monroe, of course..." wrote:

A guy at work was asking about BBQing pig snoots.

Treat 'em like ears or trotters.

I'll confess I have little experience with those either

You have a lot of fat and gristle and
stuff that breaks down into gelatin and that's what makes it good.
Think low slow and wet.

Wet? As in mopped frequently? Or braised first?

The snouts I've had were cooked in a kind of 'a'la king'
sauce-essentially a bechamel with veggies - simmered really slow until
they were tender. I think I'd brown 'em up first in a skillet and
deglaze and then crock pot 'em until they practically fell apart. The
richness the melted gelatin gives the sauce is the main attraction
here.
FWIW - I don't really buy into mops and basting under any
circumstances. It just makes things drier and slows down the cooking.

monroe(just don't dry them out)

"Monroe, of course..." wrote:

In article , Default User
wrote:

Wet? As in mopped frequently? Or braised first?

The snouts I've had were cooked in a kind of 'a'la king'
sauce-essentially a bechamel with veggies - simmered really slow until
they were tender.

Oh, so not Q.

Thanks for the info.


Brian Rodenborn