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
Reverse Sear Pit Beef ,,,YAHOOOOO, Good Stuff!
<p />Nature Boy made it look so good I had to try it. Rubbed it down with Dizzy Pig Cow Lick and left it in the fridge overnight. I smoked it at 225 for about 3.5 hours to an internal of 140. It didn't take long on the small egg. Then I let the Guru puff the fire up to about 500 for a good sear. This roast was not 4 sided, more like a sirloin tip. 3 sides to sear. Here's a pic before the sear.[p]Jimbo[p]
Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...