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
Did my first Boston Butt this past Sunday. It really was awesome. 5.7 lbs seasoned it with some yellow mustard & bone suckin mustard, then rubbed on a coat of Bad Byrons Butt Rub. Cooked it about 10 1/2 hours. It literally just fell apart.
I do mine 350-400 indirect. I've used a rack & just laying them on the grill. 45 minutes to an hour depending on the bacon. They should turn out just fine. As far as stuffing the Jalapeños, if you don't like cream cheese, try any taco cheese mix…
If your looking for a great recipes, and you have the Big Green Egg Cookbook, the Coffee Rubbed Peach Drizzle Pork Tenderloin page 303. It was outstanding and easy to do. I'd highly recommend it.
Here is a picture of the first one I did.
Susan, it looks really good. How did you cook it. I catch lots of Grouper here in North Carolina. I'm always looking for new ways to cook it. I see they posted the 2nd Annual Carolina Eggfest, hope to see you there. Capt. Rich