Fill a sink with salted water and soak the Brussels sprouts for about 20 minutes. Clean each one by trimming stem and removing any damaged leaves. In a large heavy cast iron skillet heat about 4 Tbs butter (for the 1 1/2 lbs. Included). Add the Brussels sprouts, cover and cook over painfully low heat until tender. (Up to an hour) Transfer the sprouts to a baking dish and keep warm until just before you are ready to serve. Top with a sparing amount of Gorgonzola and place under broiler until just beginning to brown. Serve immediately.