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
First run at some baby backs.
My first shot at a rack of baby backs sure didn't go as expected, but they came out great none the less. I started them out at 225 and cooked them there for about 2 hours. When I came back to check on them at the 2 hr mark I noticed the temp was dropping below 200, so I open it up a bit. Unfortunately that spikes my temps way up over 300 so I had to pull them for a bit waiting for the temps to stabilize again. I ended up finishing them around 275. Temp fluctuations aside they came out great!!!!
Any tips for getting a fire going for a good slow and low cook in the egg would be appreciated. I'm glad the fire kicked on me making a rack of baby backs for me and SWMBO as opposed to a butt for the family bbq.
One week in and loving the egg!