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2 for 1 Deal...or was it?

Big Murth
Big Murth Posts: 350
edited November -1 in EggHead Forum
Just picked up a promo purchase at my local Albertsons super:
2.25lb. Sirloin Roast Boneless Pork Roast
and
2.25lb. London Broil Beef Round[p]Is this just jerky and stew material? Or do you all have any suggestions on Eggifying these two cuts, to a higher level? I sure appreciate your input. I'm still trying to find my way around our bovine and porcine friends, in my mind's eye. I know these ain't the most primo cuts, but what the hey! Thanks, Big Murth
p.s. The pork is actually two separate chunks of oink...not just one big piece.

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Comments

  • Big Murth
    Big Murth Posts: 350
    Big Murth,
    Anyone see my last night post on this subject? I would love your input, zany ideas, or harsh criticisms as well, regarding this recent purchase of mine!! Have a Great Eggin' Weekend, and thanks in advance! :^) Big Murth
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  • RRP
    RRP Posts: 26,018
    Big Murth, since you asked...can you spell ground "hamburg-sausage"? 8^)
    Guess I have never heard "Sirloin" being used as a cut of pork. Yeah, I got the feeling you have the makings for stew or jerky for the beef. As for the pork that sounds like a
    wok meal to me of your own creation. [p][p]

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  • Big Murth
    Big Murth Posts: 350
    RRP,
    Thanks for being the lone, brave soul who responded to tell me that I bought some shoe leather. It won't go to waste, at least as far as the Springer Spaniel is concerned!!!
    I'll probably do a wok cook, or use the pork as well in my next batch of red chile sauce. The beef will inspire me to review my recipes for a first time effort at jerky. Thanks.
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