Originally Posted by jaybird28
My wife and I just had an appy at The Public House in Port Townsend and it was Pork Lions. All we could think about was smoking these bad boys. I've never seen them at a major grocery store so I assume a butcher is in order. Not sure how they cooked them but the amount of meat was better then a pork rib. Any advise for purchasing and smoking would be greatly appreciated
Here a while back I did what I called a bone-in pork loin, it was basically the same as a beef crown rib roast only it come off the oinker. I even frenched the bone ends. It was a delicious cut of meat that even I couldn't mess up.
Here's my Q-View if its what you are talking about, I highly recommend it. BUT I would save it to fix for sometime when you seriously need those brownie points for the bride. By a new gun, joint the country club, get that red Jaguar, that kind of brownie points....LOL It really is good stuff!
I caught it on sale around Christmas, got 2 of these and 2 each 5 bone prime ribs roasts. These are usually sold around Christmas cause everyone has that "I just don't care what it costs" feeling. LOL
Hope its what you are looking for info about and I hope it helps.