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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
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 followed your strategy for my first reverse sear tonight. A 17 ounce rib eye. Never had a better steak. It's truly the Ruths Chris quality we all seek. Thanks.
@UXB, thanks for the compliment on the steak recipe. Sorry about the delayed response!
Thanks so much! We don't have a temp probe, we will have to check it,......so the wood chunks....the way you explained it sounds like they will go on top of the grate....is that right?
Bulldog, put your wood chunk on top of your lump charcoal, right before you add the plate setter, water pan and grate. Wait a few minutes before you add the meat so the smoke settles down to a light wispy smoke. Make sense?
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