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
I'm new to the Egg and did my first cook last night on my newly purchased large. It was a bacon wrapped jalapeño and cream cheese stuffed pork loin with a good result but had trouble controlling temp. I wanted to keep the temp between 250-300 but had trouble keeping it below 400. I had the bottom vent barely open(maybe a half inch) and the top vent holes barely open. Could I possibly have had too much charcoal? Could the 30 degree temperature outside have played a factor? I'm just trying to get some pointers from you seasoned veterans on here. Any help would be greatly appreciated!