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

one down, two to go

edited November -1 in EggHead Forum
Momma kat brought home three 3.5-4.0 pound boneless round rump roasts as they looked good and "beefy"! In her opinion between some marinade connoction and the BGE I can tenderize shoe leather (do I have her fooled or what?) Well, I looked for a recipe for this cut, but found nothing, so I settled on the Tri-Tip approach. I even let it sit for 48 hours in the marinade instead of the 24 and then 24 in the rub instead of 12...thinking the extra time should do the trick. I followed the Tri-Tip directions and pulled it off when polder reached 135. Bottom was a piece of over cooked still tough meat. I hate to waste so much food, but we won't revisit that thing again and garbage pickup is Friday so bye bye roast. My question then is what do I do with the remaining 8 pounds of meat? Any recipes out there, gang? Thanks in advance. ^oo^~


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