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
Can someone help with my dilema?
Saturday I am having 14 adults(half and half) over for dinner. I am cooking a boneless rib roast from Costco. Here is my dilema...about 4 people want it rare to med-rare and the rest want it at least med-well. The rib roast I bought is 14lbs. and about 20 inches long. I realize if I cook it whole the middle could be rare-ish and the ends medium-ish but I don't think it will fit on my large without being cut. I also have a med. egg so I was thinking cut off about 5lbs and cook it in the med and have it come out rare and cook the rest on the other egg the way everyone else likes. What do y'all think? I am doing the reverse sear method.
btw, it cost 7.49/lb and is choice