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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

Chuck Roast Burnt Ends

Had some chuck roast in the freezer and decided to try chuck roast burnt ends.

Very tender and quoting the wife..."WOW..these are really good!" I think I will count that as a success!

Used Oakridge Beef rub, that stuff is awesome.

250 at the grate indirect.
When the chuck roast hit 165 I foiled and put them back on and let them go to 190 - 195.
Cubed them, into an aluminum pan, added a little more rub and sauce. Aluminum pan back onto the egg uncovered for 2 more hours. I did stir the cubes at the one hour mark and again at the 45 minute mark. No real reason other than I cannot break the habit of checking on what I have cooking.
Took about 5 hours.

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Welcome to the Swamp.....GO GATORS!!!!

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