Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Thanks Aaron Franklin and Griffin!

I did the Franklin method (only saly & pepper). I must say, I don't think I will do it another way again. Great flavor, juicy and smoked well. I used pecan and mesquite for smoke. Cooked at 250 until it hit 190 To FTC. Special thanks to Griffin for the push to do this.
Green Eggin' in Lafayette, Louisiana

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