I've always wanted to grill the money muscle and sort of have in the past but cut them into kabob sized pieces. This time around I separated the MM and cut them up in to medallions.
Took only a few minutes. Some seasoned with S&P and some with SmokeDawg's porcini rub. :thumb: I wasn't kidding when I said I was using it on everything Paul. :biggrin1:
Tender and juicy. GF had three pieces (that's a ton of food for her btw :grin She even said that the texture and taste is beef like. She said if I didn't mention anything to her she would've never guessed it was pork. Doing this again for sure.
Thanks for looking!
Took only a few minutes. Some seasoned with S&P and some with SmokeDawg's porcini rub. :thumb: I wasn't kidding when I said I was using it on everything Paul. :biggrin1:
Tender and juicy. GF had three pieces (that's a ton of food for her btw :grin She even said that the texture and taste is beef like. She said if I didn't mention anything to her she would've never guessed it was pork. Doing this again for sure.
Thanks for looking!