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 is going well so far. Doing baby backs low and slow with some pecan chunks. Pegged 250 in about 1/2 haour and holding steady since. My question has to do with the smoke. I used 3 large chunks of pecan and put them on about 10min. before the ribs went on. I had a good amount of smoke for the first 30-45 min, but has now disappeared. Should I be concerned. I absolutely love this thing. The aroma is a thing of absolute beauty.