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
1st Spatchcock chicken...Have question before cooking.
I am going to try my first Spatch on my MBGE. I have already cut and flyed the chicken and it will set overnight in the fridge. Usually when I do a chicken I put in my cast iron roaster with the root vegatables and let it roast at 425 for an hour and half to two hours. I am trying maybe to duplicate that. I was thinking of putting the veggies in round cake pan on the grate and then placing my mini grate on top of the cake pan and place the spatch. Do you think that this will work and give me similar results? I was thinking of using the same temp, but since at this point it will be direct or almost direct with only the pan deflecting the heat I am wondering if I need to alter the temps. Experts please guide me.