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I'm going to throw my hat in the loin conversation here, because the loin muscle has quite a transformation from one end to the other. If you look at Canugghead's packaged pictures, the change in the bacon is vast.
On the one end is the Sirloin - usually sold as a roughly 2.5lb roast. I like to tie these for small 'hams'. They are of medium, even marbling.
From there, you get center loin and center rib cuts. The loin muscle is very lean with a small handle of fat and much smaller muscles on the handle. Rib chops typically have a band of darker muscle surrounding the loin - not unlike a thin deckle.
Then, there is the rib end. As far as loin bacon is concerned - this is where mama keeps the cookies. The loin and other muscles are much closer in size with good intramuscular fat.
I would have loved to be a fly on the wall to hear what some of you Grandmas had to say about this new fangled interweb . Or imagine a portable phone that can take pictures and send letters! And it's connected to that Godramn inter web!! LOL ... Jeez guys!
I'm really glad the yeti will keep things cryogenically frozen on the same 1lb bag of ice for a decade .. I don't have a need for that kind of refrigeration... ever ...
$185 isn't a going to keep the kids from going to college .. and supporting an upstart sounded fun.