Bob Terwilliger wrote in rec.food.cooking:

> Carol wrote:
>
> > Main way we do it when grilling is a marinade of 'hot sweet chicken
> > sauce', soy sauce, a little vinegar, and worstershire. Marinade
> > several hours. Our 'smoker/grill' is the sort with the side area
> > for coals and wood chips though you can add coals and/or chips to
> > the center as well. Takes about 2-3 hours.
> >
> > Another thing they do well with, is being sliced down to bitesize
> > and used in fast stirfrys.
>
> Because of their shape, you can easily cut them into cubes for kabobs.

Absolutely! Most of the work is done for you in that case. TJ gets a
possibly thinner cut of what seems the same they sell here (not
suprising, we live not that far from one another with me in southern VA
and him in NC). It's possible a major 'marketroid pork place' is
servicing both our markets.

He broils them 15-18 mins or so (flipping midway through).

Too bad the set we just found in the freezer depth wasn't re-wrapped.
Charlotte probably put it away for us and it wasn't in the right bin so
now it's petfood for the grinder once it defrosts.


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