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
Hello, I am new to the BGE. After doing a whole chicken and a pork tenderloin (they were great) I am going to do a 7 lb butt. After reading much of the material on the forum I'm down to a couple of questions. I would appreciate any help.
I am confused on how much charcoal to put in the egg (large size). I have read about separating the sizes but do you use the whole bag (22 lbs)? The next thing is I've read that some folks stack the charcoal up to the top of the fire ring. Also, has anyone tried mesquite?