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
Need help! Timing problem with Pork Loin!
I have to leave for church at 10:30am and won't be home until 12:30pm - lunch is at 12:30pm. I am afraid I won't be able to get pork loin done by 2:30pm by the time I get fire started, temp stabilized, etc.
Should I put it on at 10am and let it cook at 250 or 300 slowly? I assume I should reach an internal temp of 165 before I serve?