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Sirloin End Bonless Pork Roast ????????? - Page 2

post #21 of 26

Im gonna expose my newbness here. What do you mean by SPOG? I bet I'll say DUH when you tell me, but for now Im clueless.icon_redface.gif

post #22 of 26
Quote:
Originally Posted by Otis857 View Post

Im gonna expose my newbness here. What do you mean by SPOG? I bet I'll say DUH when you tell me, but for now Im clueless.icon_redface.gif



Salt, Pepper, Onion & Garlic powder??????????

post #23 of 26
Quote:
Originally Posted by rbranstner View Post



Salt, Pepper, Onion & Garlic powder??????????



  That's right   banana_smiley.gif

It's great on poultry too, my neighbor (fpnmf) will attest to that.

He makes the best smoked chicken with SPOG on it.

post #24 of 26

I was right, I did say DUH and then wiped the egg off my face. Thats my default go to mix as well, but I never heard it called SPOG. Oh well, Live & learn

post #25 of 26
Thread Starter 
LOL.. and you thought you were to old to learn new things..
post #26 of 26

We use that cut a lot.  Ours usually come in about 2 lbs each, boneless.  On sale, often less than. $2 per LB.  It is a great cut, but not for pulling.  Very tender and juicy for a lean cut.  The roast ideas you have been given are spot on.  We also slice, pack and freeze for economical chops.  Works well for a canadian bacon, too.  I think you will be very happy with it if you follow the advice these guys offered.

 

Good luck and good smoking.

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