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
So I found this turkey for .99 cents per pound. I used the amazingribs.com recipe. It was "enhanced" so I didn't brine it like I wanted to as most of my readings suggested it would be too salty. Anywho I injected it with some butter to help amp up the flavor. Long story short it turned out visually impressive but I was woefully underwhelmed with the flavor. I detected little to no saltiness in the meat whatsoever. Breasts were a little dryish to me. Thighs were good and moist. Took them to 160 and 170 respectively and let them carry over another 5 degrees before carving.