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Tough Cuts

edited 7:06PM in EggHead Forum
Well we just got our new BGE & grilled some Cod which turned out OK. How does Flank Steak or Roast do in one being that it is so tough? We are thinking of smoking the meat as a Roast instead of cutting it up into Steaks. We have always Crock-Potted Flank & that tenderizes it. Any Suggestions? Thanks


  • Never Mind, I just found some ideas on an earlier thread. I suppose most questions have already been covered on this forum. Just need to take the time to search. Thanks
  • Shirley, don't worry. Sometimes u're just in too big of a hurry to research. Researched answers are good, but there may be a new twist that has developed since that old post and nobody here minds re-stating ideas. That's the beauty of this forum. Many of us jump in here with a question about a piece of meat or ingredients, even as the coals are heating up. Enjoy and participate.

  • Lee2Lee2 Posts: 38
    I've done rump roasts and eye of round roasts in the Egg. I cook them exactally the same as I would do in the oven, same temp, same amount of time. They seem to come out just fine, except they're better done on the Egg than in the oven.

  • Lee2,
    That makes sense. Thanks

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