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
tried something new, thought I'd share.
Let me get this out of the way, I didn't use the egg tonight :-([p]But I did try a great meatball soup that I saw on Emeril a few weeks back, I would HIGHLY recommend it! [p]It is a meatball/pasta/swiss chard soup. I could not get any swiss chard, so regular spinach worked fine. Also, a nice slice of swiss chesse on top of the piping hot soup will add a great touch.
I added more green onions as garnish too.[p]Here is the site for the recipe - [p]http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35096_PRINT-RECIPE-FULL-PAGE,00.html[p]The pasta was home made, also by hand, it is pretty easy. Here is the pasta recipe...[p]3 cups Semolina flour
2 eggs slightly beaten + enough warm water added to the eggs to = 1 cup.
2 tablespoon EVOO
2 teaspoons salt
In a bowl or on the clean counter mix the oil,salt,flour.
Slowly add the water/egg mixture until all incorporated.
Knead for about 10 minutes, until dough is stiff but workable.
Form a ball and wrap in plastic wrap, put in fridge for at least 1 hour.
Remove from fridge, cut dough in 1/2, wrap one half and put back in the fridge for future use, only half the dough is needed.
Cut the remaining dough in half or quarters to make it easy to roll.
Slightly flour a rolling pin and the counter and roll out the dough to about 1/8 inch thick. You may have to cut it in 1/2 alont the way to make it easier.
Let the dough dry for an hour on a rack.
Slice dough into your favorite size and shape pasta. I made my noodles 1/2" by 3"-4" long.
add to the broth when the soup recipe calls for them.[p]Fantastic soup.[p]