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
Egging turkey & roast beef for slicing sandwich meat
I've borrowed a slicer and would like to cook my own turkey breast and roast beef for slicing sandwich meat. Like a sub shop only DIY (and better). I'd like some advice on what meat to buy. Turkey for example comes in various frozen/fresh, white meat/dark meat, and then bone in/boneless. Frankly, sometimes it can be difficult to find just an uncooked boneless turkey breast. (possibly I'm looking wrong store or section or wrong time of year?). Once I figure out what to by, I'll likely brine the breast and then apple wood smoke. Any suggested rub/seasoning?
For Roast beef, what type of cut should I go with? Bottom Round or "eye" round? I'd like quality not necessarily cheap. Any wood to smoke it? What about rub/seasoning?
Thanks for the advice!
Small & Large BGE