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 bellies will be ready for the smoker on Monday. It will be 7 days of curing. I did two different types of seasoning. Getting ready to sink my teeth into this. Couple of questions, firstly I had read of different ways to rinse the brine off of the belly, some say just rinse real well and then pat dry and leave out for about an hour to dry( it should be sticky by then and the smoke will adhere to the meat better) other method is to soak the whole belly in water for an hour or so. I am in a quandary, I don't want an over salty taste. Second question is regarding how to smoke, do you just sprinkle in chips or chunks in the lump, ( I am concerned that there won't be a steady enough flow of smoke, or should I use a smoke box and load it up so that hopefully the burning lump will be in contact with the smoke box. I really do appreciate those of you that have given me suggestions along the way. Look forward to hearing from you once more. My wife has been asking about these slabs of meat in our fridge, so far I am telling her, she is just going to have to wait and see. This baby has got to turn out, or I will have a little bit of explaining to do, about taking up real estate in the fridge.
Thanks in advance.