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
<p />Had asked if anyone had recipies earlier, then remembered, hey it's stew, no need for a recipie just clean out the fridge. I got into the freezer and found a few bags of frozen left over meat, one bag appeared to be some tri-tip and the other looked like a ribeye. 2 cans of stewed tomoatoes, 1 can of tomatoe sauce, 1 can of beer, around 2 cups of water. Added some diced oinion and a bag of frozen vegetables and some potatoes, then seasoned with salt, pepper, thyme and oregano. Cooked it on the egg for about 3 hours at 300 and then added some bow tie paste for a little more sustenace, then cooked for another hour. Some of the best stew I have ever cooked and didn't measure out a single ingredient. Sometimes just going back to the basics pays off.