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
Omg did very first bach of jerky today and turned out FANTASTIC!! Soaked overnight with a mixture of wisthishire and 1 drop of satans blood!! Just the right amount of spice and tenderness!! I only had cherry wood around the house so threw bunch in. Used cyber Q with probe attanched to top grade with temp set to 175. Smoked for approx 4 hours. I had planned on 5 but never done so checked at 4 hrs. Perfect to my liking!! Not to soft and yet not to dry. I used top round of recommendation of forum member.
Below is a pic of the meat layered out. I have more to do but we are having Skillet pizza tonight on egg so about to crank heat up. Oh side note----my wife does not even like jerky and she has eaten 4 pieces :-)