National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
Busy weekend - Moroccan lamb chops!
Decided to make the lamb chops with tzatziki sauce from the big green cookbook. Awesomeness on a stick.
Started with the marinade, soaked overnight. Then made Alton brown's tzatziki sauce vs making the spices one on the recipe - basically cucumber/sour cream/2 tablespoons red wine vinegar/garlic/salt/olive oil/mint. 500* direct on the egg for 3 minutes to medium rare.
1 teaspoon minced garlic
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon ground cinnamon
1⁄3 cup extra-virgin olive oil
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1 (11⁄2-pound) rack of lamb, cut into individual chops