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
New egg owner here (2 months). Have grilled quite a bit and done 1 pork butt (it came out pretty darn good, 9 lbs with 9 people over and nothing left but bone and fat). I am planning on having 12 - 14 people over this weekend and wanted to do a brisket and a pork butt. Is this a good idea to do 2 diff meats at the same time; or should I just stick to one or the other until I have some more practice down?
Thanks in advance for any and all helpful hints!!