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
Last evening i did a couple of beef tenderloin filets for us. got the egg goin to about 400 dome and with my cast iron grid put them on for 4 min then put in some onions mushrooms and peppers and flipped the steaks for about 5 min then took off the awesome grill marked steaks and foiled until the veggies were done about another 4 min they were great that meal would have cost at least $50 or more at a resteraunt but i didn't even get a tip today gonna do a 3 3/4# brisket at what internal temp should i foil it?