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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

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Spring has sprung!!

SmokeySmokey Posts: 2,468
edited November -1 in EggHead Forum
Well, spring is definately in the air and Egging once or twice a week just isn't enough. I had my friendly butcher slice up some bottom round and I'm getting ready to make some jerkey. The butcher also said that London Broil goes on sale nest week ($1.19/lb)![p]Look forward to hearing about all of the new cooking going on![p]Smokey


  • sprintersprinter Posts: 1,188
    Smokey,[p]How thick did you have him cut that round? I've made it thicker, 1/4 inch, and thinner, about 1/8th, and prefer the thinner cuts. They seemed to absorb the jerkey seasonings better. I liked the thicker cuts just 'cause I could tear off a big chunk and chew for awhile but the flavor just wasnt there. Looking for a compromise, any ideas?[p]Troy
  • SmokeySmokey Posts: 2,468
    sprinter,[p]Well the butch slices it for me! Usually is a bit thinner than 1/4 inch and a little thicker than 1/8 of an inch. (I guess about 3/16 of an inch or so!)[p]I did a duck a few weeks ago for Valentines day. I brushed it with orange marmalade the last five or so minutes. It left a nice crust (kind of....).[p]I think Chicken this weekend![p]Smokey

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