Posted 4 years, 4 months ago in the wee hours by oso
I’ve put some photos up from my walk through a market yesterday afternoon including the one down below. I’m looking for a recipe for pig snouts. If anyone knows how to cook these things, please let me know. Last night was Bobby’s 24th bday … very hungover today.
Monrovia - She had the silent solemnity of those who are either insistently spoiled or have suffered greatly. I felt badly for having taken her seat - I was sure, but wrong, that the Accra to Monrovia leg of the flight would be less crowded. But she waved me back down with ... - #
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I am probably a little late on this subject, but-
I am proud to say that I was born and raised in East St. Louis, Illinois (567 Alexander Pl.) as was my wife and two daughters (my daughters were actually raised in St. Charles, Mo.) I now live in North Carolina. I have been cooking and eating pig snoots for several decades. There are two ways that I do it-
1. I generally will cut out the actual nose, although it is eatable too. The snoot part that I cook is the face of the snoot (forehead, cheeks, chin, etc. all in one peice or cut separately). Then boil them in water for 20 to 30 minutes. Remove from the boiling water and let cool. Then 1/2 inch square scores cut on the fatty side (cut almost through to the skin side, but not quite. This is important so the grease can drip out while cooking). Then salt and pepper the fatty side. Place on a natural gas grill, low temperature,(charcoal grill is not good because you cannot control the heat) and turn about every 10 minutes. Cook slowly for about three hours, or until the grease has all disappeared from the fatty side. This is very important because if grease is still there, then the snoot will be too chewy and if you continue to cook too long after the grease is gone, then the snoot will be too crisp. You must watch the snoots while cooking, because if the fire flames up and catches the snoots on fire, they burn VERY quickly. When the snoots are done, dip them in BBQ sauce, put them between two slicws of white bread and enjoy. You may want to mix some brown sugar with your BBQ sauce so that it is not tangy.
2. The second way that I cook snoots is to do exactly the way that I just described, but don’t boil them first. The snoots still turn out GOOD.
Enjoy, all you snoot lovers!
Don Moore
I think I speak for everyone when I say you’ve inspired us. Now that I have the recipe, it’s only a matter of time until I bring a plate of BBQ Pig Snoot (the phonetic spelling I assume?) sandwiches to the next potluck.