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
First pork butt is rolling (pictures as we go)!
At long last, the first pork butt cook is underway! I'm at ~300 dome, slightly raised grid, two butts rubbed down with Bone Sucking pork rub, apple wood smoking away. Butts went on about 9:30 and are currently around 130 internal. Only interesting thing so far is that my apple wood chunks (about 5 slightly-smaller-than fist sized pieces) burned up in the first two hours and all my smoke turned clear. No worries....pulled the grid, lifted out the PS and dumped on a few more chunks....back to nice white smoke! I'll post more as the day goes on. Planning to foil at 160.