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.