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
This year for Christmas I got large BGE. My dad got it for me because he is an egghead himself. He warned me that once I started it would be hard to stop and he was not kidding. So i have fired it up twice for cooking so far the first was a standing rib roast that was amazing. I had the meat cut back from the ribs and I removed all the hard fat. To flavor it I used olive oil, garlic and rosemary. I did not have meat tied while it was on the BGE because i thought it would not move because of the weight. It was eleven pounds before I cut away the hard fat. In about the last hour on the BGE the meat shifted back so it was not resting completely on the ribs. I don't think this effected the meat much because i was using the plate setter. I had a constant heat of about 350F and it took about three hours. I pulled the rib roast off at 120F I should have done it at 110F. I am more of rare to med-rare person.
My second time firing up my BGE was for chicken. I did three chickens with instant gourmet, the original rub. The chickens averaged a little more than 8 pounds for each chicken. I used the plate setter and with a constant temp of about 300F. I put all three chicken on at the same time. I also added cherry wood chips when i put the chicken on. I pulled them off when the meat was at 165F. I had one additional chicken and took some time prepping this last chicken. I separated the skin and meat and and placed in between butter, rosemary, bay leaf, onion, lemon juice. I filled the cavity with butter, rosemary, onion, carrots, lemon juice. I rubbed on the outside an italian blend of seasoning. I cooked under the same conditions as the first three chickens.
I couldn't believe the difference in the color between the chickens.