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
My whole packer is at 194 internal and it feels soft on the outside and the probe goes in pretty much like butter but does hit a little resistance- maybe less butter-like after about an inch from the edge. I am sitting on the edge of not knowing when to pull it off. I want it to be perfect and MOIST.
What should I do??? Thanks :)