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
chili-spiced pork tenderloin with caramelized blackberry sauce
This was Christmas-eve dinner for us this year. Recipe straight out of the BGE cookbook, as posted elsewhere on the forum:
Probably the easiest thing I've cooked on my BGE so far, and I have to say - it might be the best so far as well. It took me a little longer to get the tenderloin up to temp (I was shooting for 155) than the 5 min per side the recipe calls for. This may have been the result of me trying to cook bacon for Christmas morning's breakfast on the egg at the same time.
Anyway, the result was so, so good. Incredibly moist - more than any other tenderloin I've had prepared in any other way. Definitely worth repeating.
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.