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
Quick food safety question
Was away from the Egg at my Mother in Law's on Friday and we planned on making pork tenderloin for dinner so put them Inthe marinade. Our plans changed and we ended up not eating it that night. However since it was already marinaded, we decided to cook to about Rare (approx. 120) on their Weber and then bring home after sitting in the fridge wrapped in foil. Plan was to reheat and finish cooking on the Egg but got to thinking about it and wanted to make sure we didn't make a mistake from a food safety perspective.
Thanks in advance.
Clarendon Hills, IL