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
Yesterday I cooked my second pork loin based on Mr. Toad's method. I purchased a whole pork loin sliced it twice length wise and then cut it into three sections. My problem is that it took almost 3 hours to get the inside temp to 145 at 350. My first time took 2 hrs and 15 mins. All of the posts I've seen indicates that a time of 1 hr and 45 mins to 2 hrs is adequate at 300. [p]Does anyone have any idea why it is taking so long. My thermometers check out OK.