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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of 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

joejoeshooter

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  • Here's what the 90 yr old said...

    I cooked three slabs of St. Louis ribs today using Lawry's Memphis Style Rub. Was kinda busy so I didn't really tend to em. Three hours at 250, one hour in foil with a touch of butter, 10-15 minutes on grill top. A buddy of mine took a slab to his 90 year old dad in our hood. This man had a slaughter house, meat house and dry goods company in Nashville, long before the Syscos of the world. He knows meat! He said they were the best ribs he'd ever had. And they were really good. I took that as a huge compliment - especially from a career meat man. At ninety, I'd say he's had his share. Butts are on now. That's all. JJS
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