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Jerky w/ Pics

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ChrisC
ChrisC Posts: 107
edited November -1 in EggHead Forum
Just received my new Jerky rack from Thirdeye (Thanks again) on Saturday so I had to give it a try - also trying to post multiple pictures for the first time so bear with me...[p]Marinaided the beef overnight in a recipe I found here on the forum w/ a coupe of minor modifications then onto the BGE indirect @180-190 for 5.5 hours. After seeing how much it shrank over the cook I wish I had put on a few more skewers of meat. [p]Can out really well - I sliced across the grain rather than with it so it was very tender like meat candy.[p]The only problem with jerky is that it goes too fast.[p]-ChrisC[p][p]

Loaded on the New Jerky Rack from Thirdeye
DSC_0192.jpg[p][p]On the BGE at the start
DSC_0193.jpg[p][p]Ready to come off
DSC_0196.jpg[p][p]Ready to Eat!!!
DSC_0197.jpg[p]
[p]

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  • wrobs
    wrobs Posts: 109
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    ChrisC,
    Man, that looks good! That would last about 5 minutes with my 14 y/o son around. What kind of meat did you use? I have been real pleased with London broil sliced thin. Those pics make me want to get some going this weekend for the GA/SC game. Go Cocks!
    wrobs
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  • ChrisC
    ChrisC Posts: 107
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    wrobs,[p]I used a brisket flat - once I took off the fat cap it was kind of thin. I am going to try london broil next time. Do you slice it with or against the grain???[p]As far as the ball game - not sure who I would pull for - I will be in Boston this weekend cheering on the Clemson Tigers!!!
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