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
Important lesson learned tonight (still a newbie):
Tried to get my Egg lit to do some split chicken breasts and thighs for the family -- aiming for 375 direct. I had the brilliant idea of using the leftover lump from last week's cook which was an 18 hour pork butt. There was plenty of lump left -- all the way to the top of the fire ring. BUT, what I failed to account for was that it was a LOT of smaller pieces with relatively fewer larger ones mixed in. I did use a makeshift wiggle rod to clear the holes in the fire grate. But ultimately I just couldn't get the fire hot enough even though there was clearly air flowing cleanly through the grate (I could see the glowing coals from underneath).
90 minutes later of trying everything I could think of...I threw in the towel. Clearly there is just too many tiny pieces of lump that need to be cleaned out and re-loaded with fresh lump.
Question: is this typical...do I need to think about cleaning out the fire box each time after a long 'low and slow' cook?