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
The reverse sear is the redneck version of sous vide...
So says the man that is often credited for popularizing it. He incorrectly even gets credited for inventing it in the press, he says that's not true. He has done the most comprehensive study of it and has published his finding for all of you to read. We all have our own way of using our BGE and that will never change. However I think we are all looking to improve our technic and our results as judge by the quality of our cooks. The gentleman that published this detailed study of when to cook low and slow and when to cook with extremely high direct heat was once a teacher at Cordon Bleu, a renown school of the culinary arts. He has won many BBQ competition awards. He is a published food and wine critic. Bottom line gentlemen... He knows more than we do. I highly recommend that you take a few minutes to read his study. It does apply to using your BGE to the best of it's ability. Happy Egging to all...