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Mrs. Dog’s Papaya Skirt

RhumAndJerkRhumAndJerk Posts: 1,506
edited 4:08AM in EggHead Forum
I honor of the Sub-Tropical weather that we have been having here in Cleveland (71 this week), I decided to cook some fine Island Cuisine.[p]Here is what I did. I took a Skirt Steak and pounded it some with a tenderizer hammer. I then rubbed on some Mrs. Dog’s Jerk, about two tablespoons (should have used more). Next, I took some fresh Papaya and mushed it in to the meat. I put the steak in to a Zip-loc bag and tossed in some Olive Oil and Bacardi Dark Rum. I let the meat sit overnight.[p]I then made a Fruit Salsa with Papaya, Mango, Cantaloupe, Green Onion, Red Bell Pepper, a Jalapeno, Cliantro, Salt and Pepper with a pinch of Sugar and some Limejuice. I let it sit overnight as well.[p]When it was time to cook dinner, I fired up Mr. Egg to 700 and cooked the Skirt Steak for 3/3/3. The meal was completed with some Coconut Rice with Peas and some Red Calypso Beans. Of course the finishing touch was a couple bottles of Red Stripe.[p]The Skirt Steak was the tenderest one that I have cooked. The meal was wonderful and there almost was not enough for me to bring for lunch today.[p]I cannot believe that I had to mow the lawn in December, but I think this weekend will return to a more normal Cleveland December.[p]Happy Smoking,


  • KennyGKennyG Posts: 949
    <p />RhumAndJerk,[p]Wow, what a great sounding spread! If I can assist with the leftovers, let me know. hehehe[p]The pic should conjur up more familiar memories of a Cleveland winter. Can you find the large Egg in the image?[p]K~G

  • J AppledogJ Appledog Posts: 1,046
    RhumAndJerk, I just read this aloud to husband, Steve. It got 3 WOWs out
    him. That's our kind of food! JCA

  • RhumAndJerk,
    Enjoy it while it lasts. 67 on Cape Cod at 9 last night when I was shutting down the Egg, and I'll be wearing shorts tonight to the Hyannis Christmas Stroll. Meanwhile, the squirrles are so fat that they don't even jump off the table anymore while I'm out there cooking, and they've been that fat since September. A sure sign of the rough winter coming our way.

  • RhumAndJerkRhumAndJerk Posts: 1,506
    J Appledog,
    As far as cooking difficulty goes, this qualifies as easy. [p]One last note, I sliced the steak thin across the grain for serving. One steak for five people worked out great.[p]Let me know how it turns out for you.

  • RhumAndJerkRhumAndJerk Posts: 1,506
    How is the medium Egg treating you?

  • KennyGKennyG Posts: 949
    RhumAndJerk,[p]I've been having fun with the medium since it arrived. It will do it's first high temp steak cook tonight for a family get together. Seems to be just the right size for when 4 to 6 guests come over. Mr. Big has been sitting cold on the deck for quite some time and is probably feeling neglected.[p]K~G

  • RhumAndJerkRhumAndJerk Posts: 1,506
    I could help keep him warm.[p]Heeeeee,

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