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!
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Pulled Pork Tacos w/ Ancho-Orange Sauce
Was going to make this recipe (see link below) this weekend. It is not set up for the egg. It has you cutting up the pork shoulder into cubes. Was thinking i might cook this low and slow (275 to 300) in a foil pan on the egg. Should i keep the shoulder whole, or cube it? What would would you use for wood? I typically use apple and cherry for pork shoulder, but was wondering if something else would be better. I also thought i would add the onions to the egg to give them some smokey flavor. Let me know what you guys would do.
I am also going to make my first batch of homemade tortillas. If any of you have some tips on that they would be greatly appreciated.