"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