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First the meatballs, the pork:beef ratio was about 45:55. Added onion powder, garlic powder, mustard, Fish Sauce, cayenne pepper, organo, an egg,oregano, thyme and anything else that was handy. Formed the meatballs and they are ready. I needed a cool place to put them while the KK heated up to about 375F, no room in the fridge but fortunately the temp. outside is about 32F and there are no critters that I need worry about so - On the grill. Done. Now for the spaghetti. Decided to grind some Durun wheat berries into some tasty flour for the spaghetti. Spaghetti is done and it's time for plating. Those are micro greens that are growing in the house at the moment. There are 3 meatballs in that sauce, trust me.:)

Our new Cobalt Blue BB32 arrived 03/16 and got it set up that evening. Had to cook the next day. First Boston Butt, 8 pounds, cooked at 275 so we could eat that evening. It was the best bbq one guest had ever had. We did the burn in yesterday, total of 9 hours, temperature to 650-700 F for about four hours, and went well. There was no reason to waste the heat so we made a couple of homemade pizzas near the end of the burn. Very tasty. It will get even better from here with experience, but it is hard to believe it can get much better

OK, now you've gone too far, MacKenzie - grinding the wheat to make the flour to make the homemade pasta!!

Thank you, Bruce.[emoji4] I don't have a pasta machine but I do have roller attachments for my mixer.[emoji4]

Master chef Mac! You amaze me every time you post a cook. Ok you ground your own flour, did use a pasta machine orhandroll the noodles lol. Doesn’t really matter it looks deeeeeelicious. I love spaghetti and meatballs

Can’t believe grinding your own wheat for the pasta. Impressive. Sent from my iPhone using Tapatalk

I've gotten a bit lazy and haven't made homemade pasta in a very long time. My current favorite for dried is Rummo, with Garofalo a backup choice. Rummo is very good stuff. I've also used Rustichella d’Abruzzo, but it's a tad expensive. For fresh, I get these guys - http://www.freshpasta.com/online.store/ They make very good gnocchi and ravioli.

I typically cook poultry in the 350F - 375F range, as there's little worry about the bird drying out on a KK; and I get a nicer crust on the skin if I ramp it up to the 425F range for the last 20 minutes or so. I also like to cook poultry (spatchcocked or pieces) on the upper grate as it promotes more even cooking being nearer to the dome walls, so no turning is usually needed. Whole birds need to be on the main grate to avoid burning the top of the breast by being too close to the dome wall - at least on a standard 23" KK (don't know about the high top versions or the 32"?? Best part of all this - there's no 100% "right way" to do any of this!! Experiment and see what give you the results that you want and stick with that technique, period!

Man that makes a ole county boy from North Carolina hungry Sent from my E6810 using Tapatalk