We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I love the taste of the jerkys I've been making on the egg. No matter what the meat or the marinade, it's good. But it still comes out...meaty. Like thin slices of london broil almost. I can get it meaty or burnt. How do they get those dry chewy strips you get in a commercial package that you really have to tear off with your teeth and REALLY chew? Is it the type of meat? The thickness? The temp? I've been doing sirloin tip roast sliced about 1/8-1/4" (there's so little fat that the butcher can slice it in a jiffy and very little trim). Been doing about 2-3 hrs at right under 200 degrees (may I add my egg is sitting around 110 most of the time without turning it ON these days...sigh). I'm afraid when I still have that meat texture that it really isn't safe to leave at room temperature for any period of time. Besides, I'd like to take out my aggressions on a piece of jerky.