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
Prepared a USDA Choice 16.56lb Brisket "The Beast" for Superbowl Sunday. Trimmed and injected at 11:00am Saturday with AuJus, 4c of Beef bullion, 4tbs bacon grease and the trimmed fat boiled for 30 min. injected every square inch then wrapped in saran and refrigerated until about 8:00pm Saturday night, started the egg and got stable at 275 dome, seasoned with Cowlick rub and Lawry's and on the egg at 11:00. Got up at 7:00 and checked the dome had dropped to 210 and grate temp to 189. Poked the coals and minor adjustment temp back up to 250 at 9:00 sprayed with apple juice removed foiled brick. Internal temp at 157. Timing seems to be right on for a 2:00-4:00 finish. Keep you fingers crossed. 27 people arriving at 5:30pm tonight.
Following Bubba Tims Brisket ramblings.
Large BGE 2006, Small BGE 2014,
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia