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
Has anyone ever had a perfect cook when it comes to a butt? Every time I do one it is an adventure and or at least one thing throws me a curve ball. Here is my list.
1. Turbo butt - finishes way early
2. Butt goes to long and not ready in time
3. Power goes out and stoker is dead in the water
4. Fire goes out
5. Not enough lump
6. lump burns straight down
7. Multiple plateaus
8. Butt touches 189 and stops or falls and your dead set on 190+
I'm sure the list goes on and on "BUTT" I still look for that perfect cook. Exactly two hours per pound and done about a hour or two before time to eat and no fire issues.
Oh, I didnt judge lump well enough last night. Two 8 pounders sitting in plateau and stoker struggling to keep it in range. Open the dome and peer down into the abyss. All I see among faint splotches of orange is the open holes of the grate in the bottom of the egg. Glad I grabbed some lump yesterday.