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 don't see many posts for doing beef clots. I have a 15 lb clot I'm putting on this weekened. I've done 20+ pork shoulders over the last year. Do I use the same rubs? Same temps? Smoke wood?