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! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
This Wednesday begins the Jewish New Year's We will be serving a brisket that has been smoked for 11 hours with a gravy made from short ribs and a brandy/wine reduction. Here is stage one - the brisket which just spent last night in the BGE.
Happy New Year!