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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

Piganytime

Prime Rib for Christmas dinner - I've read all of the previous posts and links which were great help but I still have some questions. Experience seems split on roasting indirect at 350 or low and slow at 250 and then searing before or after. So I'm comfortable either will produce great results. How about smoke? Do you add wood chunks? If so what flavor? I'm also thinking of having it deboned but then reattaching it to the rack for cooking. Any idea on how much time that adds to cooking rate?

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