How To make Snouts and Beans
2 cn (16oz) plain baked beans
1 ts Worcestershire sauce
1/4 c Brown sugar
2 tb Bbq sauce
1 tb Teriyaki sauce
8 Beef knockwursts
TOOLS:
2 sm Saucepans
lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
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Snout's Kitchen: Beans on Toast
This week Snout is cooking up a classic dish beans on toast.
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Snout & Co - Eating the Streets of Seattle with Frank Mazzuca | Family Style
Thanks to Lee for allowing me to hop on the truck and sample his Cuban Bowl.
About Snout & Co.
If you would like a taste of Cuba, come and try our mojo pork. We blend fresh citrus and spices to create this amazing style of pork that the Cubans have perfected. We will also offer our family recipe of black beans and fried plantains that are served with our smoked tomatillo-coconut sauce.
Growing up with a Cuban grandmother has always given me a sense of pride. Cubans love their community and share their food with smiles.
Lee Scott - Owner of Snout & Co.
About the Rubs & Sauces of Snout & Co.
A good rub is what makes barbecue what it is. Snout & Co. blends 19 different spices to make a rub we can stand by. Cooking pork with rub and smoke is only a part of our process. We add a small amount of a mustard-based sauce to compliment all of these flavors and finish the pork at a low and slow. Once broken down in its own juice, all of these components form goodness!
We also have finishing sauces for you to enjoy curbside. You have to try our ancho molasses or if heat is what you want, we have a habanero-honey molasses that will make you grin!
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