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
Mexican Meatloaf - a nice treat!
A few days ago we had a thread about meatloaf and Spicecooks was kind enough to post the 'Mexican Meatloaf' recipe - last night we did the meatloaf and also based on Spicecooks recommendation, the Jalapeno Corn Casserole posted in the recipe section.[p]I placed the meatloaf on heavy duty foil over a drip pan and cooked at 375 to an internal 160 and let stand for about 20 minutes. I raised 3 sides of the foil forcing the excess fat, etc into the drip pan. Cooking time was about 1.5 hours. [p]Results – the meatloaf is a real keeper – it tasted great and the only change to the corn casserole that I’ll make is to cut the amount of sugar to 1/8 cup. They make a great combination – thanks to both Spicecooks and Marti Slotterback.