Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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Spring has sprung!!

SmokeySmokey Posts: 2,468
edited 7:25PM 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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