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
These were really really good burgers. I mixed in some Hoisin(didn't have fish sauce) sauce with the ground beef, seasoned with Jim Beam Rub and cooked raised direct 400* till 155*. Amazing. Some of the best I've had.
Almost 3 years between the OP and the second post in this thread. That strikes me as both awesome and hilarious. I love this forum. On most other boards the op would have been lost forever in the bowels of the internet.
Thanks guys. The salmon I made tonight turned out great! Probably the best I've ever made. The sous vide makes it easy to get it to the temp I want. I threw it on the egg with some tobasco chips for smoke, which even after a couple minutes imparted a great flavor. I can't wait to try some "real" fresh salmon this way. I may go 120* instead of 130* on the sous vide next time though just to see the difference.
I appreciate all the tips, I'll definitely try it different ways just to see what I like best. By the way, the corn was cooked with evoo and DP Pineapple Head wrapped in foil on the egg at 400* for 45 min. Superb! I did add a little Swamp Venom after for some heat though.