Snails! Will it BBQ?
Will it BBQ? Snails!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Snails and letting you know if it will BBQ or not!
Signature Pork Rub
InstructionsIn a saucepan melt a 1/2 cup of butter then add 1 cup of white wine, then add some signature pork rub. Then in a foil pan add your snails and pour the sauce over top of it, set aside some for dipping. Smoke for 45 minutes over hickory or other stronger tasting woods.
So, Will it BBQ?
The wine and butter sauces was great, it had a really nice taste to it but the snails just had way too many issues to be considered good, so no, it will not BBQ. The taste was okay, similar to a clam but the texture and toughness were terrible. It was like chewing rubber. You should remove the tough foot of the snail to make chewing slightly easier.
Shop Walton’s for Broil King Pellet Grill XL
Broil King Keg 5000 Charcoal Grill
Terrapin Ridge Hot Wasabi
Hey guys, just watched your “Snails” video… I believe the problem is you overcooked the snails… Much like doing squid, snails need to be cooked for a very short time or they turn into inedible rubber bands…
I’m not sure this is going to pique your interest in trying this again, but when properly cooked, snails should have a consistency more like snot…
I was definitely open to trying it again as I read the first part of your comment… but yeah, the “snot” consistency is now a bit of a turn-off… But, as we said in the video, the sauce with the Signature Pork Rub was so good, maybe it is worth a second go at it sometime.
If I get a veto on anything then I want to use it NOW, so you are saying the consistency can get actually get WORSE!!!
@rodneycaudill ok ok, y’all are convincing me. I will look more at the vacuum chamber. Thanks for y’alls input!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]