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've volunteered to provide the ham at a December feed we're putting on. Been reading the feedback on Egret's recipe for Maple-Burbon Ham in the BGE cook book. Anyone in here have any experience with it? Some use those already spiral cut hams, which I must say are pretty good even if served as is. Is this recipe worth the time it takes to smoke the ham?...and I need to privide 30 to 35 servings. How big a ham would that be?
Tanks in advance for any suggestions.