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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!

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tmcalister

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  • Spaghetti Squash BGE style

    Spaghetti Squash

    Split squash length-wise and clean out the seeds.  Coat the exposed squash with olive oil.

    Set up Egg with direct heat at approx 375. 

    Place squash flesh-side down for approx 15-20 minutes to get a little char going on the flesh.

    Use oven-mitts to move both pieces of squash onto a piece of aluminum foil (pierced) and still flesh-side down. 

    Cook approx another 30 minutes until the shell-side is soft when squeezed. 

    Let it cool down and then rake out of the shell with a fork. 

    Top this just as you would a pasta, with marinara, parmesan cheese, or whatever your preference. 

     

    Cheers--to healthy eating!!!

     

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