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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

cazzy

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  • Re: Pizza set up

    They look great! Great color!
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  • Re: Lets get back on track

    Whoever holds the conch gets to speak. 
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  • Re: Lets get back on track

    Has anyone noticed that the "let's get back on track" thread has gotten way off track??

    Hey- anyone else love the frozen lamb from Trader Joes? 

    image

    I have! It's good to clear the air but to see what just happened a few posts above is exactly the reason why I posted this thread. Ugh!
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  • Re: Help with Patagonian Toothfish

    I do this fish all the time. It's my fave. I usually just do salt and pepper and grill direct. if the skin is on the side, I leave it, if not, I trim it or have the fishmonger trim it. 

    Our favorite preparation is actually pan seared and then placed in a shallow bowl of Asian broth with mushrooms and scallions and some soba noodles. It's out of this world but TFJ makes that one. I love it simply grilled if that's what you are in the mood for. Just be super careful not to over do it at all. It gets very rubbery once past med rare. Get the Thermapen on high alert!


    what temp do you shoot for?

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  • Re: Help with Patagonian Toothfish

    Thanks for the help guys!  I definitely have some direction now.
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