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
Appjust about every pork chop thread I've come across is for something 1.5" to 3" thick. I have a pair of 0.5" thick chops bone-in and I'm struggling with my approach. Right now I'm thinking sear with CI grill press at 600 dome for 2.5 min per side. I do not have a thermapen yet but I could try and get the tip of my maverick into the cut during the rest. Anyone got any tips or different approach? Sitting waiting on the egg to come to temp right now.