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
I just read this article on Amazing Ribs about how grill marks on steaks are actually bad. It's a counter-intuitive claim, but the logic made a lot of sense. I've always cooked steaks on the stainless steel grill my egg came with, and I usually get some pretty fantastic looking grill marks. But this has me thinking about searing on a griddle instead of the grill, or maybe getting some of the grill grates he talks about and cooking on the underside of them. Have any of you read this? Thoughts?