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 Spatchcock Chicken?
I am going to finally do spatchcock chicken this Sunday for mother's day and had a few questions. Should I do it indirect and on a raised grid? I was thinking of cooking it at around 400°. My brother-in-law is smoking some baby back ribs so I am wondering on whether to do one or two. I am going to put it in brine over night then a rub on in the morning and put them on around 3 because we are eating at 6. Is that to early? What's your thoughts?