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)