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've found that keeping the egg at 225 is a little difficult to do. They seem to like 250-275 much better. The extra 25-50 degrees won't hurt anything, it might help it get done a little quicker. I would figure around 12 hours for the cook. Like bri…
I'm with LC on this one, actually I'm with her on most things :). Pulled pork (shoulder) is pretty cheap and easy. Make a few different sauces and your good to go. Divide the number of people by 2.4 and that's how much you need to buy.
That is what most Cowboy is made from. It's still hardwood and that's what matters. I don't use it often since I have a good supplier of Royal Oak. If you like how it burns it doesn't matter what it looks like. :)