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
removing the mushrooms stems and chopping them fine I sautéed the stems
in olive oil, minced garlic and red pepper (salt and fresh ground
pepper) then allowed to cool.
Once cooled I added about a cup of cheddar cheese.
I spooned the stuffing mixture into the mushroom caps and put them on
the Big Green Egg indirect heat at 350° for about 30 minutes.
Money shot... LOL.
Every time my elbow bends my mouth flies open.