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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Ingredients1-3 lbs of fresh shrimp deheaded and perferably in shell. (Shell on works better for some reason it has more smoked Flavor)
Use Apple wood, Peacan or Cherry you want to make sure to use a lite flavor wood Hickory or misquite is strong so tread lightly with them.
InstructionsI usually smoke fish aroud 250 and that is what I have done with shrimp. The shrimp will not dry out as fast as grilling. Play with it for taste I let it go alittle longer than pink and sometime the shells will turn dark borwn but still moist. be carefull untill you get it to your taste you can overcook them and they get tough.
Enjoy they really are very good.
NotesNumber of Servings: Time to Prepare: