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
My local newspaper ran an article Sunday about new rules for meat. To quote, "The federal agency overseeing food inspection is imposing new rules that reclassify as safe for human consumption animal carcasses with cancers, tumors, and open sores." At first I thought this was a hoax and indeed using altavista and yahoo could not find any corroborating websites. But today I tried google and sure enough found http://www.the-inspector.com/pacific/breeze12-99.shtml .[p]Which is somewhat alarming. It triggers several questions:[p]1) I can get what probably is safe meat by buying from Wild Oats, however their prices are a bit on the high side. Do you have a better suggestion for a place to shop?[p]2) It's a bit of a drive to get to that store, which means I would probably need to buy a month's worth and freeze it. Does freezing seem to affect the texture of various kinds of meat? (In my opinion frozen turkey needs to be brined to restore flavor.)[p]3) Just to be curious, when cooking ground beef bought from the supermarket for chili, I notice a tremendous amount of water gets released, which I either ladle out or soak up with a paper towel. Is this caused by grinding ice as one recent post hinted?[p]Many thanks in advance for your thoughts.
[ul][li]link for new meat inspection rules