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
I have only had my egg for about a month and love it and everyone on this forum has been a great help.
i am planning on cooking some pork loin for the first time on the egg always used to cook them on the gasser but they sucked
i am going to be cooking 3-4 loins i am looking for some help to impress my guests. looking for time temp and internal temp to be done ext.
also along with this would like to grill some baked potatoes and have never done that either so all the help i can get i would appreciate it