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)