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
I'm going to be making my chili tonight and want to let it simmer on the EGG to incorporate some smoke into the mix. It's more or less a typical beef & tomato based spicy chili. I would like advice on the smoking wood to use. I was thinking Mesquite would pair real well. Do any of you have a firm opinion on what would the best smoking wood to use for my chili?