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
Hey Folks, I just got my BGE (L) this weekend and after a successful first cook, (chicken satay and a london broil), I'm planning on doing four chickens on Friday for some hungry Texans. I've been going over it in my head and I think 4 chicken will fit on the grate.
I've seen it done with a beer can or the vertical rack and then I saw Rathburn's video on the BGE website and he just tosses it on, sans rack.
I think this will suit my needs. My plan is to do a rub (tbd) on the chickens, use my plate setter and maverick 732 probes and keep it around 350 until done. I'll probably throw some mesquite chunks on their, too. Am I missing anything?
Like I said, this would be my second cook so I'd appreciate any tips! Thanks!