By Mike Thayer
Pork is under-eaten and that’s a grill crime. Sure, ribs are popular, but there are so many other cuts of pork that a lot of folks just don’t consider but should. Ribs are fantastic, but so are pork roasts, chops, blade steaks, loin kabobs and more. They’re all so darn tasty!
Becoming familiar with pork cuts, their versatility and how butchers might label those cuts when packaging puts you on the path to becoming a Master Griller. So too does knowing which cuts can take direct heat and which ones are best grilled low and slow.