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
Followed Elder's saged advice on laying a good fire last night and at 6pm put a well seasoned 7 1/4 lb butt on the Egg. The fire raced up to 300 for a while but managed to stabilize it before I went to bed. When i woke this morning it was solid at 200 degrees in the dome and 185 internal. The trick is certainly in how you lay the fire. Previous attempts have always gone out. Now.. I hope I can keep my hands off it for a few more hours!!!! Its been in for 15 hours and the internal is at 195....
Patience is a virtue...!