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I made two different pasta doughs, one with home ground Durum wheat berries and white bread flour. The ravioli was stuffed with spinach, ricotta and Parmesan cheese. Cooked the ravioli and added it to mushrooms, garlic, spinach, semi dried tomatoes, some pepper and hot pepper and Parmesan cheese. The darker ravioli are made with the home ground flour (on the left hand side) and the white ravioli are made with regular white flour (on the right hand side).

Time for some peach glaze and brown sugar. Sent from my SM-T835 using Tapatalk

Well I was thinking something different like I usually do but Dee said I'm not wasting my salad. Last night I cooked some T bones and Dee made a salad...ok no worries gave the belly some more rub and on it goes over black cherry...Looking good..at this point I'm looking at burnt ends but still with ckreef in mind .Gave them some ckreefs peach syrup and some honey...back on it goes..where you awere peach white balsamic is awesome to use as a glaze with brown sugar well that's up next. Sent from my SM-T835 using Tapatalk

Smoked some Porter Road Texas Shorties. Served over polenta made from coarsely fresh milled corn.

And plated yum Sent from my SM-T835 using Tapatalk

Lovely new toy and food Mac. And no, no, I will not be tempted, I will not be tempted, I will not be tempted....

Just gave them a stir before the finally oh yum ckreefs peach syrup is shining through. Sent from my SM-T835 using Tapatalk

Syzygies, that would be the one. A beautiful tool and it works perfectly. I had a small amount of the home ground flour dough left so made some soup noodles.

Spun some chicken kebabs Sent from my SM-T835 using Tapatalk

I was looking at .https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.youtube.com/watch%3Fv%3DdzT1kjfIk3Q&ved=2ahUKEwjY262muu7lAhWKA3IKHSecBKUQwqsBMAB6BAgMEAU&usg=AOvVaw0DHnO3W-bbQ1UMrUOIOZrC. Desided to give my belly some peach rub..then vacuumed sealed it..I'm thinking ckreefs peach syrup Sent from my SM-T835 using Tapatalk

First, I've never done a rotisserie turkey on my KK. That said, here's my normal setup for doing chickens - basket splitter, fire in the back, as you suggested. Drip pan on the non-fire side (when I do potatoes or other veggies). Dome is 375F. Good luck!

That looks like meat candy for sure!! AWESOME!!

I need to stop looking at this forum in the arvo - I am getting hungry now and that looks like it is going to be a whole lot better than what I have coming! I really need to restock my meat! Sent from my iPhone using Tapatalk

Yes, that’s it. Thanks!

Cleaning the ash? Our KK tenth year anniversary just passed. Have I overlooked some basic maintenance here that I should consider?

Was it this one?

Me, too!

Can't wait to see the outcome.

A fake brisket, otherwise known as the chuck roast, cooked with a little apple wood for some smoke penetration. Here's some eye candy