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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Please help with chicken cook.
Having 15 for lunch on Monday and planning to grill bone-in chicken breasts, legs and thighs. I have been reading various posts and trying to come up with a plan. How does this sound?
1. Brine chicken on Sunday.
2. Leave uncovered in fridge Sat night.
3. Grill indirect at 350 .(I figure I will have to go indirect to use both grids to hold all of the chicken.)
4. Brush with sauce for about last 15 minutes.
Any suggestions? What is the best way to place the chicken? Should breasts be in the center?