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
2 anti-clumping additives questions
I make a homemade rub that we just love for prime rib like for on the 35 day Drybag aged one that is for supper tomorrow night. I make it in small batches, but there is always a goodly bit left over so I save it in a tightly sealed glass spice jar from Penzkys. Then when I make a new batch I mix in the leftover which always is just a tad clumpy by then. I have been thinking that maybe I should add some anti-clumping agent to prevent that. Would common corn starch work? OTOH since I assume the clumping comes from the presence of moisture would merely adding some dry white rice to the stored rub do the trick and not add any taste?