I'm about ready to give up on skin-on BBQ chicken
- Thread starter Chris Smith
- Start date
Sorry for the late reply.
I am not a snoot expert, but here is what I know....Snoots taste kind of like a super pork rind in bbq sauce. They have been really popular for a long time in the small BBQ joints in the African American communities around St. Louis and East St. Louis. Their popularity has spread into a lot of the St. Louis metropolitan area. I have some friends who like to cook them. They cook the fatty, cartilage-like pieces until very crispy, then dunk in bbq sauce immediately before eating. A good snoot is crunchy, porky, saucy, bbq goodness, with a strong pork flavor. A bad snoot is rubbery and kind of nasty tasting.
My first snoot experience was in East St. Louis... I was a teenager, setting up a sound system in a church. I asked a guy what he was eating and he said "snoots, you want one?" I eagerly accepted and raised a saucy piece to my mouth to take a bite... My front teeth bit down on the snoot, and nothing happened. Laughter filled the building as I, the confused white-boy, tried to bite off a piece. "You gotta use your back teeth," a guy said. I moved it to my back teeth and chomped away. After seconds, and thirds, I was hooked.
Gladly, my first snoot was a good one. It wouldn't have mattered...My motto: I'll try anything twice.
Here is a link
Big Mamma's snoots
You can also Wikipedia search "St. Louis BBQ snoots"
I am not a snoot expert, but here is what I know....Snoots taste kind of like a super pork rind in bbq sauce. They have been really popular for a long time in the small BBQ joints in the African American communities around St. Louis and East St. Louis. Their popularity has spread into a lot of the St. Louis metropolitan area. I have some friends who like to cook them. They cook the fatty, cartilage-like pieces until very crispy, then dunk in bbq sauce immediately before eating. A good snoot is crunchy, porky, saucy, bbq goodness, with a strong pork flavor. A bad snoot is rubbery and kind of nasty tasting.
My first snoot experience was in East St. Louis... I was a teenager, setting up a sound system in a church. I asked a guy what he was eating and he said "snoots, you want one?" I eagerly accepted and raised a saucy piece to my mouth to take a bite... My front teeth bit down on the snoot, and nothing happened. Laughter filled the building as I, the confused white-boy, tried to bite off a piece. "You gotta use your back teeth," a guy said. I moved it to my back teeth and chomped away. After seconds, and thirds, I was hooked.
Gladly, my first snoot was a good one. It wouldn't have mattered...My motto: I'll try anything twice.
Here is a link
Big Mamma's snoots
You can also Wikipedia search "St. Louis BBQ snoots"
Russ Harris
TVWBB Super Fan
Don't know if you tried this but here is what I do. Rub with olive oil and my rub in a bowl (oil first then the rub). Sear directly over the hot coals about 1 to 2 minutes...just enough for some browning and grill marks. Then over to indirect for about 20 to 30 minutes, depending on what pieces I'm doing. After that sauce, turn, sauce other side, then indirect heat for another 20 to 30 minutes then off the grill. For extra crispness you can go back to direct heat for a few seconds before pulling off the grill. Give that a shot and I hope it helps. Good luck.
Michael G. (Canada Mike)
TVWBB All-Star
I'll use direct heat at the end too crisp the skin, unless it's thighs where I just remove it.