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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

SmokeyPitt

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  • wallyjar
    Have tried egg searing and cast ironsearing and if there is a difference it is so minor that I will do which ever one is easiest at the time

    ·
    October 2013
  • cappy27
    Thank you, for the tri tip link.  Do you still use direct cooking once the Egg is down to 400 degrees ?  I have seen a couple of recipes now that have mentioned indirect after searing, but no one seems to say how long to cook the tri tip to get to 125 degrees for medium rare.  I don't want to keep opening the lid to check the temp with an instant read thermometer...... Any idea on an approximate time ?  THANK YOU !!!
    ·
    June 2013
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    November 2012
  • etabenellhenr
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    November 2012