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
Currently have a 15 pound packer on the egg. Went on last night at 10:00. Have the Maverick monitoring temps. I checked the probes in boiling water last night and both held steady at 212. Dome thermometer is within 1 degree of the maverick. Woke up an hour ago and my temp dropped from 235 to 190 and was continuing to drop. You guys have any great ideas for stirring the coals to get the temp back up without having to remove the meat and rack? What a pain that was. Temp is coming back up though.
The dealer told me to light only 1 area in the center of the coals on low and slow cooks. He also said to put the meat on within 10 to 15 minutes of lighhting the fire. I tried it and it took forever for the egg to come up to temp. On the next one I think I will wait to get the temp stabilized before putting the meat on.
I'll try to get some pics if it ever gets done.