Pork Collar - A while back I had cooked a couple my butcher had cut for me..Last time in, I asked...

northGAcock

....that he cut be a few and freeze them for me....would pick up next time in. Well I stopped by before the holiday weekend, and picked two of them up.....wrapped in butcher paper. I pulled them on Sunday to thaw for today's cook. When I opened it today, it is like they had taken the collar, and cut it into steaks. 

Not being one to be afraid of trying something new, I did some research from previous threads, and see that it can be sliced and grilled. My question to the forum is.....Have any of you cooked one of these before (again cut into steak sized portions) as opposed to the collar loin so to speak? Are there any learning's or outcomes I could benefit from?

Gamecockeggman

Hey bud, here is an OT pic of the newly cut field at Williams Brice as she gets ready for her first paint job of the year.  I was out there today, they just started laying out for the paint.  Cannot wait for Saturday in Carolina!!!!

Jstroke

I have never cooked one so I'm no help

northGAcock

Jstroke said:

I have never cooked one so I'm no help 

I had cooked one before that looks like this.

These were tied and then cut like steaks. I seared on the front end and then indirect to 150. No pics of the final........was on point though.

northGAcock

Gamecockeggman said:

Hey bud, here is an OT pic of the newly cut field at Williams Brice as she gets ready for her first paint job of the year.  I was out there today, they just started laying out for the paint.  Cannot wait for Saturday in Carolina!!!!

It is almost time. Ready for some tailgate at the Williy B.