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How do I cook a 2lb pork sholder blade????

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edited November -1 in EggHead Forum
It was on sale...thanks in advance![p]Kelly
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  • Shishkaknob
    Shishkaknob Posts: 114
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    Kelly,[p]If it is what I think it is, it may be known by other names....butt chop, country ribs, pork shoulder steak. Does it look like a pork steak with an odd shaped bone in it resembling a "Y"?[p]John
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    Shishkaknob,[p]That sounds like it. After more research I set the grid up with an inverted plate setter and set the grill on the legs. I have it now on at 225. Rubbed the thing with Dizzy and EVOO. I am planning to cook it to ~180 degrees. I was hoping to get more of a pulled pork product than a steak. Does this sound correct?[p]Thanks,[p]Kelly
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  • Shishkaknob
    Shishkaknob Posts: 114
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    Kelly,[p]Take a look at the link below. That should help you out.[p]Cheers,[p]John
    [ul][li]dizzypig country ribs[/ul]
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    Shishkaknob,[p]Perfect! And thank you - I did not think to chect theh Dizzy site. It if very helpful and so were you.[p]Kelly
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  • Shishkaknob
    Shishkaknob Posts: 114
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    Kelly,
    Thats what we're all here for Kelly. Glad I could help.
    That cook is my wife's favourite. You'll love it.[p]Go back where you bought the meat and talk to the butcher. See if he'll cut you the same cut but thick...say 1 3/4" or even 2" thick. They'll take a bit longer but they'll amaze you and your guests.[p]Cheap cuts of meat can sometimes be the best.[p]Cheers,[p]John
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    Shishkaknob,[p]ohmygosh is was soooo good! I bought the cut because it was on sale, and cooked it because I was going to make swordfish tonight and thought I'd use the lump to do the meat for later in the week. Pulled it off the egg and I think we ate the whole thing right at the counter. Swordfish for tomorrow...[p]Thanks![p]Kelly
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  • Shishkaknob
    Shishkaknob Posts: 114
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    Kelly,
    Awesome! Next time take some pictures so we can all enjoy a look. Too many good recipes...too little time.[p]Glad it worked out for you Kelly. Lets see that swordfish.[p]Cheers,[p]John
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