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
I spatch cocked 2 chickens, cooked at 350 for an hour and pulled from grill - let the sit for 5 minutes and straight into 2 food saver bags sealed and put in the freezer. Hopefully I can pull a bag out at a time let it thaw and put in hot water to heat through and have chicken during the week without firing up the egg. Yes the skin won't be as crisp but dinner is done. This will really work out good or really be a stupid idea.