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
Next Purchase - Sous Vide verses Meat Grinder
Looking into my next big purchase. Originally i was going to go with a Sous Vide Machine of some sort. But i got the Charcuterie book for christmas and would like to start making sausages, so a meat grinder would be nice. For a meat grinder i was thinking of getting a Kitchen Aid Professional 600 Series Mixer with the meat grinder attachment.
The mix and attatchment make more sense because i can use it to make other things (pizza dough). Any thoughts about which is better? Any recommendations on a good mixer/meat grinder?