I was curious about this pork cut yesterday:
I made a butcher error, I think.
I took the "ends" and sliced about 3/4-inch thick.
When sliced, here's how it looked:
Having butterflied the "roast" and sliced, I made one oriental marinade and Dizzily Dusted the other. Had to try the Pineapple Head as well:
Sorry ... no finishing pictures. :(
But here is the cooking report ...
Egged on raised grid at 350.
I had placed the "ribs" down on the flat side.
Flipped after about 6 minutes.
Within 10 minutes TET (Total Egg Time) the meat was at 150! Pulled the meat and worked the pineapple for about 8 minutes TET.
Carnivored the DP batch and plummed the orientals.
Definitely overcooked for my taste.
Flavor was good; texture not "soft" enough for me.
Pineapple was awesome!
This is where anyone who knows better should please advise me.
I think I should make the cuts between 1-2 inches.
I think I should grid on the uncut sides.
I think I should lower the grid and cook around 300-325.
If you have any thoughts, I do appreciate the sharing.