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