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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

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  • Grillfittiguy
    Everyone seems to have their own idea of self basting.  One has to keep in mind that kamados in Asia were not used for barbecue.  That only occurred after returning service men stations in post war Japan brought some back and found a new method to use them (instead of preparing rice dishes).  From what I've seen over the years in professional pithouses and competition circles, a lot of the best rigs had motorized self basting rotisseries.  Think old drover roasts.  Roasting and rotissering is not the same.
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    January 2014