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
Anybody have much experience cold-smoking things?
Last night's cook was bone-in pork chops. I was working from this recipe
. Basically, I cold-smoked the chops for an hour with some pecan chunks (indirect). Dome was between 190-200, grate was 170-180.
After the hour of cold-smoke, I took took the chops off, removed the plate setter and ramped the temp up to 450ish. I was completely blown away by the amount of smoke on the chops. They were terrific. Kind of got me wondering if cold-smoking would work for other things besides pork chops. Anybody ever tried it?