Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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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