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
Control Temperature is Eggsasperating!
I'm having a bit of a nightmare with the temp on my egg. I'm doing pulled pork for the first time and the temperature has raced up to 350 on the dome and I'm struggling to get it down. Top vents now closed and bottom open about an inch if that. I'm worried the pork is going to cook too quick or that the fire will go out.
Any advice.. One thing I was thinking was that I put quite a bit of charcoal in the box before I started as last time I didn't have enough and it burnt out