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
I used the Big Green Egg Cookbook recipe for a Honey-Dijon-Thyme sauce to glaze the planked salmon (seasoned with Dizzy Pig PineappleHead...., garnished with red & green bells... and diced fresh pineapple. I put the top sirloins in a Bourbon-Peppercorn marinade...(which is really easy to make), for about 4 hours. Covered those with some mushrooms sauteed in red wine. I roasted some potatoes in foil with rosemary, garlic, onions & butter and topped with fried bacon... and then grilled up some asparagus.