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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

bbqdiva

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  • Dizzy Pig Fried Cabbage

    Ingredients
    • 1 Head Green Cabbage
    • &#189  Cup Beef Broth
    • &#189 Bottle Dark Beer (drink the other 1/2)
    • Dizzy Dust Coarse Grind BBQ Seasoning (or variety to taste)
    • 2 Slices Thick Bacon
    • 2 Tbs EVOO

    InstructionsUsing kitchen shears, cut up two slices thick bacon in frying pan, fry until crisp. Remove core from cabbage head. Add coarsely chopped cabbage to frying pan with bacon and drippings. Drizzle EVOO over cabbage. Add &#189 bottle dark beer & &#189 cup beef broth to cabbage. Season liberally with Dizzy Dust. Cover with lid. Let cabbage &#034cook down&#034, about 15 minutes. Stir and season again with Dizzy Dust. Cook until tender...about 30 minutes. Done...yum!NotesNumber of Servings: Time to Prepare:
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