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
Pork Tenderloin Lastnight w/pics
Set up Direct at 350°, Rubbed with Dizzy Pig and cooked quick. Turned
every few minutes till IT of 143°, pulled and rested sliced. Served with
Smashed cauliflower and a green salad. Sorry after I sliced it I had to
eat so no meal photo. Came out juicy and tender, thanks to all the great posts on this forum for teaching me this method!
Go Dawgs! - Marietta, GA