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
I Love Friday Afternoons and Weekends...
<p />This afternoon I'm doing another batch of Baby Back Ribs - Memphis Style - Method is indirect at 225 degrees dome - 2 hours over the drip pan, 2 hours in foil and the last 2 hours will be split between indirect and direct. Love Ribs! The deer in the picture was taken through the screen - she wanted to come for ribs, but settled fro a few Hosta instead. She let me take the picture and then wandered of into the woods.[p]When the ribs are done we'll be attempting a little pulled beef. I started with an English Cut Chuck Roast about 4 inches thick. It has a nice fat layer on the top. Last night I covered it with Memphis Style rub and this morning I covered it with a layer of mustard. I plan to cook it low/slow just like pulled pork. Starting at 200 degrees dome and finishing at 200 degrees internal. When finished it will be pulled and smothered with JJ's BBQ sauce - I'm using JJ's because it is thinner than mine and the cider vinegar should add to the taste - The sauce is now cooking. [p]Late tomorrow I'll be putting on baked beans - the walrus’ modification for the BGE from a Dorothy Thomas’ recipe. What a perfect weekend![p]