We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
<p />I originally got my BGE last September to make Beef Jerky and since last September, I have made it at least once every month. I'v tried Sirloin tip, london broil and a few other cuts. [p]I've been looking for a chewier and spicier Jerky. At 5:30 this morning I put a sliced beef brisket on the BGE. Now 10 hours later, it is finally Jerky. I think that I have finally found the taste and texture that I've been looking for. [p]The only problem is the quantity (on the plate in the picture is 3 lbs of brisket, less a few tastes during the day. [p]Dinner tonight is PP, baked beans and cole slaw - Life is GOOD!
[ul][li]Beef 'Brisket' Jerky