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
Made this yesterday using some of Richard Florida's Indian River Rainbow Pepper combined with some DP Raising The Steaks rub. Best pot roast ever. Having it again tonight for dinner.
Nothing unusual except for the DP rub and the added Richard seasoning. Seared the roast then cooked it 350° direct on the grid for about 3 hours in beef broth and consumme. Slowed the temp down the last hour. Added water. Then added mushrooms about half an hour before taking it off.
Served with sop'n bread.
Spring "Lump Burner" Chicken
Spring Texas USA