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 have heard alot of people stating that when using smoking chips to wait before the smoke dissapates before placing the meat on the egg. I understand that and it makes sense. The first cook I made was T-bone with Jack Daniel's whiskey chips and I don't think I waited for the smoke to clear. They had a very smoky flavor. I guess I am confused as to what happens after the smoke lifts. Do they still continue to burn without smoke, thus infusing the flavor into the meat? Any opinoins on this?