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! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
For those of you that inject your pulled pork how far ahead of your cook do you usually do it? Do you do so right before the cook or a day prior? I'll be getting off of work on Monday morning at 7, home by 7:30 and I have two small pork butts (4 1/2 lbs each) that I want to try and have done by about 4pm for my annual Veteran's Day BBQ.