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Two ingredients that have been on my mind and I had to give it a go. I have been craving beef ribs and trying them in a chianti sauce. Then the pasta challenge came up and I began thinking what to do. I planned on trying this dish with side ribs, but the butcher convinced me to use brisket point. The brisket was 3 lbs after being trimmed. I hit it with kosher salt and cracked pepper after wiping the meat down. This was a really nice looking piece of meat I then cut the meat into 4 pieces and prepared a 7qt dutch oven to sear them. I seared them on the stove, as the Komodo Kamado was heated to 350 for this cook I diced up some onion, garlic, celery and carrot for the base for this dish Once my dutch oven was nice and hot, I tossed in the brisket pieces and seared them for about 5 min. Next I removed them from the dutch oven for stage two of this cook. Then I added some more oil, onion and garlic, then the celery and carrot and mixed it all up I added some beef stock, Chianti, can tomato, tomato paste and mixed it all up and placed the brisket back into the dutch oven. Brought it out to the grill and cooked for 2 hours with lid on and two with lid off for some nice white Oak wood flavour. Traditional beef ragu calls for pappardelle After being on the BBQ for almost 6 hours, I brought the dutch oven in and shredded the beef. I cooked the pasta and then mixed it all together in one large pot and added some Italian parsley Prepared some fresh baked garlic bread to go with the dish plated the food up and gobbled it down. This was one of the richest beef profiles that I have ever had. The hint of oak wood smoke on the dish brought this to the next level. I am very pleased with the way this meal turned out

I'll be in trouble if you get a nice camera. Your dishes look good enough already.

Had the twin for lunch today, things are in a bit of a mess here as the kitchen renos are underway.

ck, that is a beautiful looking dish and a great idea to serve it on scallop shells.:)

Nice job. I like the technique of rubbing raw garlic cloves on the toasted bread. Just the right amount of flavor with the rest of the ingredients.

Get the Fornetto wood oven or something similar, you will never regret it. The wood oven will save the KK from the wear and tear of the high heat cooks. I love my wood oven and would buy another one in a heart beat if something happened to this one.

Charles, that is an outstanding dish.!! So many colours working great together. Is that a scallop shell as a plate?

Wow...looks like a winner and something I need...er will try!