As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. 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
. 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 batch of home cured bacon - Lots of pics
2 weeks ago, I started to prepare my first batch of home cured bacon using the recipe from the book Charcuterie. It was well worth the effort! And when I say effort, it was really kicking my ass and stop procrastinating...
The bellies were vacuum sealed with the curing mix in food saver bags. I turned the bags every other day until the 7th day. I then hot smoked the bellies in the egg for about 3 hours @ 200F until they reached an internal temp of 150F. I removed the skin while they were still hot and let them cool down before I vacuum sealed them again to let the smoke mellow for 7 more days in the fridge. This morning, I baked some of it in a pan lined with foil in the oven @ 375F for about 15 minutes.
Awesome, just awesome!
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