St. Louis Style Pig Snoots
If you haven’t tried—or even heard of—pig snoot, think of it as a mix between pork skins and bacon. It’s the pig’s nose (no nostrils), grilled up to a crisp and served like a chip.
Description
A little known item unique to the St. Louis area is the crispy pig snoot. Snoots, which have a flavor similar to pork rinds, can be served in several ways, including slathered with barbecue sauce and placed on a sandwich or broken into pieces and dipped in sauce.
Ingredients
- Fresh Pig Snoots
- Seasoning Salt of your choice
- Garlic Powder
Instructions
- Lay Out SnootsLay snoots out flat skin side down.
- Prepare SnootsTake a sharp knife, insert into each nostril and cut up until nostril is cut through.
- Cut Out TendonsOn each side of the snoot is a tendon. Cut these out.
- Cut Off OtherCut any brown spots and meat off.
- WashWash snoots with cold water and pat dry.
- ScoreScore each snoot long ways and then sideways just cutting to the skin.
- SeasonLay snoot skin side down and season lightly with seasoning salt and garlic powder. No need to season skin side.
- Fire Up GrillFire up the grill and place coals on one side for indirect heat on the other.
- Place Snoots On GrillPlace snoots skin side down on side without coals underneath for indirect cooking.
- CookDo not turn during cooking process. Cook until crispy with no soft spots. This will take at least 3 hours so be patient.
Note
Tap on snoots with a metal tongs to check doneness. Grill longer if there are any soft spots. When done, they should be crisp like potato chips.
Never put BBQ Sauce on snoots when cooking. Will turn them to rubber. They are made to be dipped in sauce and eaten.
