View Single Post
Unread 03-13-2014, 03:47 PM   #19
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by danno79 View Post
On a boneless porkloin, their is a fatter end, and a skinny end, the skinny end is the rib end. If it were beef, you'd call it rib-eye, or rib roast. That little 7"-9" piece of pig heaven is spectacular. You can cut that into 1" or so chops, and grill, roast it the way you would do prime rib, or chunk it up with some onion soup mix in the crockpot, also very good. The fat end has more tendons, and will look a little more knarly, but not to worry, butterfly that first 4" or so about 1/4' thick, season with your favorite grill rub, amd voila, boneless grilled pork tenderloin. You want to save the center most 10"-12" for your Canadian Bacon.
Thanks :)
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote