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
Car Wash Mike, try mixing burger with Italian Sausage. When almost done add some good sauce and top with Mozz or Provolone cheese ;)[p]Due to sausage content, rare is NOT advised. At least 150°-160° internal.
jake42, make sure the cut is USDA Choice or higher (Prime). Anything less and you can resole your Birkenstocks with it. It is great on the grill. Also, marinate for Kabobs and as Chef Will mentioned, good for Fajita's. Makes a great Texas Grill Sand…
ScottinKC, I use a simple recipe of 50/50 Dales Sauce and Apple Juice. Works fine for me. Others will chime in with their fav's....one below already ;) Yes, I think an injection makes a Brisket and a Butt better.
Grillicious, Top Sirloin is the most economical and most tender without marinating the h*ll out of it. Can be found at Sam's/Costco/etc cut into steaks....you just need to chunk it yourself. A 'quick flavor' marinade helps, but is not necessary.
Tractor, you grill it direct. Just keep your eyes on it and don't let it over cook. Turn often. In the pic below, I'm doing it direct w/ my crab stuffed portabello's above it on the extended cooking rack.[p]