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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. 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. 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

Royal Coachmen

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  • mahenryak
    Hello:

    My Dad was always a fan of hanging the entire carcass.  A couple of weeks at a minimum.  Basically, you're looking for a thin dark outer shell or skin to develop on the meat.  Then we would take a carpenters knife, or something razor sharp, and peel this layer off prior to butchering.  Kind of a painstaking process but the result is meat without a gamy taste that you don't have to marinade to cook.  And very tender if you then cut it up right.  Can't beat it.  Ideally, you would want to have temperatures in the mid to high thirties or very low 40s for the hanging environment.
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