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
I've had my BGE for 3 weeks but I've been using a gas grill & smoker for 12 yr. I either grill or smoke every weekend rain or shine. I spent 10 yr developing my own rub for smoking. 1st day I had my BGE I used my rub on a ham & smoked it. It was the best smoked ham I've ever made & I have smoked a lot of hams. Here is my rub receipe & hope everyone enjoy it. Everything I've learned about grilling & smoking has easily transfered to the BGE but everything is just better on the BGE.
David's Smoke Rub
2 tablespoons parsley flaks
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon celery seed
1/2 teaspoon coarse ground black pepper
1/4 teaspoon crushed red pepper (Increase for more
1/2 teaspoon rubbed sage
Mist meat with olive oil before applying
Apply rub just before putting meat on
Above will be enough for 1 turkey, 2 chickens, 1 pork
loin, 2 pork rib sides or 1 brisket.