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
Butts Again? Results Of Almost Screwed Up Low & Slow
<p />Even though the 13.8 lbs of butts cooked really fast, about 11.5 hours, they turned out OK. The one pictured on the left was on the bottom. So, it didn't see the heat that the one on the right did. It was on top. The top butt pulled bery easily, fat had all melted and you just had to rake it off. The bottom butt, or the one on the left, still had "membranes" of fat left in the fiberous muscle tissue and for the most part, I could peal it out sort of like skinning the membrane off the back of ribs. You can see also that it pulled differently,,,not as much small stuff. I dusted the finished pulled pork with good old Dizzy Dust and I'll be serving this up to Ma N Law around 6:00pm.[p]Jimbo
Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...