HI,

Sun Wah BBQ roasts their pigs with the head on. They sell the roasted pig heads for $3 each. One could easily harvest the roasted snout from the head.

Regards,

Kennyz wrote:At $30, the texural and flavor profile of this dish could only be rivaled by the $9 (guessing here) fried pork ribs at Sun Wah.

I think you're guessing a little high, IIRC.

It's $10 for the garlic fried ribs and worth every last penny imho.

snoots or snouts...what is it?

Thanks for providing the opportunity for clarification, razbry. Snoot (sometimes used as a plural) is a dish of smoked and then usually fried pieces of pig head, most conventionally cheek, often served on a sandwich. It does not equal snout / snouts, though I've seen evidence online of places using the actual snout as part of their snoot, and a few places like Smoke Daddy do smoke snouts and ears just for the sake of snouts and ears (for your dog, unless you're really hungry).

http://en.wikipedia.org/wiki/St._Louis-style_barbecue

I joined this list do to my interest in Snoots and other goodies! My only other post asked where raw snouts could be found. I found them by asking the butcher manager at Valle Produce in Glendale Heights. He had none in stock but told when to return. He uses them for carnitas. I've made both carnitas and snoots but always thought they used different parts of the pig. I got a six pound bag for about $5. Here is how I cooked them...

Put snouts in a pot of water and bring to a boil. This is not to cook them but to facilitate trimming. When the water starts to come to a boil, you can start trimming.
Cut off the nostrals and score the underside in a diamond pattern to prevent them from curling up. Also, cut off any chunks of fat that might be attached. The nostrals can be cooked as well for a treat for the cook, snoot fingers!
Cook over indirect, low heat (230-250) and use mostly charcoal as opposed to wood ( I made a horribly smokey batch some years back). In other words wood is great for ribs and shoulder but go light with snouts. I added hickory and oak to the charcoal as you do want some smokey flavor. There have been places in East St. Louis that cooked them only in a deep fryer, OK but we can do better.
You don't have to turn them very often, but rather move them around the pit for even cooking. This is more a rendering process than smoking. There is a ton of fat in them that you want out.
The cooking took about 6 hours and you know their done when you tap them with a tong and it it like tapping on wood. A chewy snoot is not a good thing!
You can hold a cooked snoot for a while and it will be fine. It's like a slow cooked pork rind at this point, but much more hearty.
When ready to serve, dunk in hot BBQ sauce and place on white bread. I know this sounds bad, but it is authentic. While there is nothing wrong with beer with snoots, an orange or even grape soda goes quite well!

I don't know what is considered the standard lead time for organizing an event, but I was just looking at the calendar for the events and it looks like next weekend the 27th or 28th might be a possibility to try to organize something and may be a good primer for those going to the Porkapalooza the weekend after. I don't know if I feel comfortable organizing such an event yet; I am new to the forum and I don't know anybody yet, but I would be more than happy to help anybody who wants to step up and organize. With the baby on the way I understand why Santander decided not to organize, but we shouldn't let Baby Ray's generous offer slip away!

the offer did not come with and expiration date
we would just need time to get the snoot
barry from witchita packing assures he can get them with a weeks notice
smoke em then fry em is what i read in smokestack lightning

as a side note i was in murphysburro this weekend to meet mike mills
what a great guy and great bbq man
his 17th street grill was voted best ribs in the country buy gourmet magazine in 2007
and he is the only 3 time winner of memphis in may

mike told me if i came down to his contest he would treat me so many ways im bound to like one of them

he did and i did

have a great day

I mean no disrespect, being a person with less than a handful of posts, but I'm pretty sure that smoking, then frying them is not the way to go. Many years ago we realized that some snoot places were deep frying them, good but not the best. Sandy's BBQ in East St. Louis was one of these establishments. Indeed, they were crispy and I ate quite a few of them. But the best ones were cooked over an indirect or very low fire. These were not smoked in the true sense of the word. I've burnt snoots to the point of throwing them away and I've made some pretty good ones. Never did I fry them. As I read in Smokestack Lightning, frying them is a shortcut. I would be privileged to participate in a snoot event if I have the time.

we will make them anyway youall want
i read the same in smokestack lightning
and thought they would taste better that way
we are talking about snoot
i dont see it a big deal one way or the other

baby ray wrote:we are talking about snoot
i dont see it a big deal one way or the other

Simple solution, do both.

i read that same book..and i gotta think deep fried might be tastier but id willing to try it both ways just for comparison
..just cant stop thinking about all those petrified pig parts I buy my dog to chew on at Petsmart though

when the time comes i will call lexington bbq and get the poop on snoot