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
I noticed yesterday that I'm running low on smoking wood, so it's time to fire up my chain saw and chipper and make a little noise. I've got acres of hickory and oak trees behind my house. There's a lot of small stuff in the 3"-4" diameter range that I need to thin anyway and I'm thinking of using some of them for the Egg. I'm wondering if there is any difference in the smoke produced with wood from a younger tree vs. a more mature one. (I'm not referring to aged wood vs. green wood - only young vs. old.) Any opinions?[p]My wife and I got back from Paris Friday night. First thing Saturday morning she went to our local meat emporium (Mr. Prime Beef) for loin chops and a brisket. I used the two tiered grill method so we could have the chops for dinner and leave the brisket on for lunch today. The trip was great, but we really missed our Egg. I found a cast iron grill pan with a removable handle that fits perfectly on our medium Egg. Now I just need some suggestions for what to cook on it.