We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Marinated flank in evoo, red wine vinegar, Tabasco, cloemans mustard, soy, L&P & garlic over night then did 24 hours in hot tub & seared @ 650 on egg. Super tender slightly dry will do 12-18 hours next time.