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
what's your opinion?
can I cook a slab of ribs at around 350*-400* for about an hour indirect and they be falling off the bone and moist? I know how to cook low and slow but what about a "fast" method?
North Alabama - Roll Tide