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
Trying out a turkey breast for the first time...was planning on cooking at about 300-325 with some wood thrown in for smoke. I've brined the bird. Would you recommend cooking direct or indirect with the plate setter? Should I use a water pan?