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
We have about 25 people coming over for dinner tomorrow(6 pm). Im cooking 12 lb of pulled pork and 9lb of spare ribs. The question I have is with regards to the pulled pork.
The past 4 butt's ive cooked have gone on at 10 pm and finish at 9-10am. So a 12 lb butt takes like 12 hours at 250. So I was wondering should I get it done early and let it ride for a while and then refridgerate? Or be brave and put it on at 6am and pray it gets done by 6-630?
Not interested in Turbo this time around.