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
Wednesday Night Ribs at Greater Houston Gun Club
Sorry guys but there is a waiting list to join the club. Probably doesn't have anything to do with my ribs but they don't hurt the membership for sure.
The ribs ready to wrap after 3 hours at 225 with pecan chunks for smoke.
After wrapping them in butcher paper and foil I held them in the oven (in the house) at 200 degrees for 2 hours (no point to waste my lump just for heat) they were finished with a thin coat of Blues Hog then toasted on the grill at the gun club but only for about 5 minutes a side since the grill is so hot. The meat fell off the bones. Don't look great because the grill at the club was so hot the meat was sticking to it. Cooked 7 racks and there were none left. Too many bottles of wine and good friends or I would have had more pictures.
Let the feast begin!
The normal suspects enjoying the ribs. Man they were good!