"Melba's Jammin'" > wrote in message
...
>I went to Sam's yesterday for a couple things and came home an 8.25#
> boneless loin roast. It had a nice fat cap on one side of it that I'm
> hoping will add some moisture to it when roasting. I cut it into three
> 2.5#+ roasts. AFAIC, the best part of the whole thing is that it was
> not injected with salt water by the mfgr.
>
> Question for you and whomever: Instead of turning all into smaller
> roasts, any reason I might not have cut some of it into slices? (Would
> that make them boneless chops?) I'm thinking that my Cherry Chipotle
> Sauce will be pretty tasty with it.
> --

Is that the kangaroo tail?? I usually cut them into 3rds: 2 roasts and the
rest sliced up into cutlets, about an inch or so thick. Your cherry
chipotle sauce would certainly be awesome with it.

Want a cool rub?

1 tsp each
whole cumin
whole fennel
whole black peppercorns
dried thyme
red chile powder
salt

2 tsp
whole coriander

Mix all ingredients except for salt and toast in a dry skillet. Grind
medium fine and mix the salt in. Rub on the meat, both sides, and grill or
pan fry or broil.

I think that would be ok with your chipotle cherry sauce, too.

Jack Rubber