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How To Barbecue Snoots
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How To Barbecue Snoots
Pig snoots, or pork snouts, are the top and front of the nose of the pig. And yes, that iconic oval with the two big holes in it is part of the charm. This cut has the tough outer skin as well as a lot of fat which both require a long slow cook to get them to smoky, crunchy perfection.
Hell yes they are! With the thick outer skin and lots of glorious pork fat, pork snouts, with a long slow cooking process will be smoky and crunchy when they are ready to eat and. Snoots are amazing dunked in barbecue sauce.
Set the smoker, in this case a Green Mountain Grills Travel Pellet grill, to 250F. Place the snoots skin side up in the pellet grill and close the lid. In a standard grill, bank the hot coals to one side and place the snoots on the other side. Drop in some smoke wood on top of the coals that compliments pork well and close the lid. This is called two zone or indirect grilling.
If you make your way to St. Louis, Missouri, any time soon, ask a local to show you one of their barbecue specialties: snoots. In both editions of the classic guidebook Real Barbecue (1988 and 2007), authors Greg Johnson and Vince Staten put it this way: "First we'd better deal with 'snoots.' Snoots are part of the soul-food barbecue scene in St. Louis that will stare at you at the C & K, as well as any number of other places in town and across the river in East St. Louis. Snoots are deep-fried pig noses."
At Smoki O's, another St. Louis barbecue joint, they smoke their snoots for a couple of hours instead of frying them. Whether boiled, fried, or smoked, snoots get doused with barbecue sauce and are meant to be eaten right away.Though snoots are strongly associated with St. Louis, they figure into the barbecue history of other U.S. cities. In the late 1920s, black street vendors hawked snoot sandwiches in Atlanta. By the 1930s, snoots were also sold in Harlem and were a nightlife staple on Memphis's Beale Street. On the other side of Missouri from St. Louis, snoots aficionados like Ardie A. Davis (a.k.a. Remus Powers, Ph.B, Doctor of Barbecue) occasionally gather at the Tenderloin Grill in Kansas City for what they call "Snoot Wednesdays." There, a snoot sandwich all the way is topped with mustard, hot sauce, horseradish, onion and tomato. If you show up and happen to bring along a bottle of Pig's Nose Scotch to pair with your snoots, don't expect a lot of nosy questions. They'll just ask you to pull up a chair.
I grew up near East St Louis, dining on many animal parts notusually found on the kitchen table. But, snoots are a cross between bacon and pork rinds, best prepared by boiling first before grilling or baking. Meant to me served right off the grill with BBQue sauce. Mmmmm Good stuff, Maynard.
I live over in Collinsville and have had snoots a couple of times. You can only find them in run down old barbecue shacks in the east side or the north side. They are disgusting and I don't recommend them.
I was thinking the same thing. I lived in StL and ran a BBQ club in Rolla, never heard of this. CNN rating grab. Oh and Thanks CNN, for making sure everyone think StL is all about 'Snoots', you've officially turned every future conversation I have about StL BBQ into explaining how "snoots' are NOT a StL tradition, but do exquisite.
I used to work with a guy from Alton, Illinois, he would always look forward to the family celebrations that included pig snoot sandwiches. The way they prepared the pig snoots was to grill them over hot charcoal until they were brown and crispy. He explained that snoot sandwiches were a local favorite and could be found in most of the local taverns. The picture of the snoot sandwich in this article looks to have been taken at the Tenderloin Grill in Kansas City. The Kansas City snoot is boiled and served with mustard, onion,horseradish and tomato. According to the owner, all graduates of the Kansas City Police academy must eat a pig snoot sandwich as a rite of initiation.
@will, this was probabl