Books, such as “Home Pork Making” and “The Southern Cookbook” were written in the early 1900s addressing pigs and how not to let any of the pig go to waste. Pigs were a low-maintenance source of meat that could forge for themselves in the woods. Once the meat supplies became low, the pigs were caught and slaughtered. Many ways to use the entire pig have survived through the years, including pickling pig’s feet, frying the skin of the pig to create pork rinds and grilling pig snoots. Grilling pig snoots is time consuming, but the taste is worth every minute.
Light the charcoal briquettes in your grill or start your gas grill on high-heat. Close the lid on a gas grill to let it preheat.
Raise the grilling grate on your grill so it sits about 12 to 14 inches above the coals or the burners on a gas grill.
Clean the snoots under cold water. Use a sharp knife to slice the pig snoots lengthwise. Only use the nostril sides of the snoot and discard the hard center of the nose. Slice the nostrils off each snoot.
Place the pig snoots into a large pot of water. Bring the water to a boil over medium-high heat. Allow the snoots to boil uncovered for about an hour.
Drain the water from the pig snoots after boiling them for an hour. Rinse the snoots to remove the fat that cooked from them as they boiled.
Turn the burners down to low-heat on a gas grill, leaving all the burners burning to grill the pig snoots over direct heat. Low temperature on either a gas or charcoal grill should range from 250 to 275 degrees Fahrenheit.
Check the temperature of the charcoal briquettes with the Mississippi test. Hold your hand about 3 to 4 inches above the grill grate and begin to count, “one Mississippi, two Mississippi, three Mississippi,” and so forth. Your charcoal grill should be the correct temperature when you can leave your hand above the grill grate for nine to 12 Mississippis.
Place the pig snoots onto the grilling grate. Grill the snoots, turning the snoots often with tongs, for 1 1/2 to two hours, or until they get crispy. Keep a close eye on the snoots, as the fat from the snoots can cause flame flare-up in the grill. Failing to douse the flames immediately could ruin the snoots.
Remove the snoots from the grill once crisp, transferring them to a serving plate. Cover the snoots with your favorite barbecue sauce and serve.
- “America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants”; Ardie A. Davis, Paul Kirk; 2009
- Webster’s Online Dictionary: Definition: Barbecue
- “Home Pork Making”; A. W. Fulton; 1900
- “The Southern Cookbook”; S. Thomas Bivins; 1912
- “Steven Raichlen’s BBQ USA”; Steven Raichlen; 2003
- Big Mama’s BBQ: Snoots