Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Standing rib roast on LBGE - frickin' succulent.

Liberal rub of Kosher salt, coarse ground pepper, granulated garlic and seasoning salt. Racked and set in a roasting pan. 375F with Royal Oak lump on a large BGE until internal temperature of 125. Rested 30 minutes in a foil tent. It was fork tender and extraordinarily juicy. My nephew was calling it a beef peach, haha.



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