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!
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semi-OT: Good article on food safety temperatures
As the title says, there is a good article on food safety regulations concerning safe temperatures for cooking.
Notes that because of American love for beef, steak tartar is ruled O.K., but the chicken should be cooked till dry, not because that is what is safe, but because it is believed that is what people want.
I've gone thru this debate with my wife repeatedly, and she finally accepts pink pork. The article hints that we could probably have tenderloin tartar in all safety.