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Went to the grocery store and someone had pea'ed all over the sidewalk...

Musta come from someone with kidney stones... with the black eye infection. Watch out, they come out like bullets.

Well of course mon ami, the flavors make love in the frig, only if you don't open the door.

Bacon wrapped, Who don't like meatloaf?

Sorry, tonite Golumpki is on the menu.

Now I want meatloaf 😳

It was even better last night after sitting in the fridge overnight

That might be a tough sell, I bet you wish you had the KK for this cook, soon.

Tough act to follow Troble.

I've had the best success with pellets. Get good quality ones so you don't worry about what binders they used to make them, which leads to the buildup issues. I use Lumber Jack brand. Once lit, they seem to do OK on their own. I blast them through the side holes in the cold smoker with my MAPP torch. I've had mixed results with trying to put lit charcoal in the tube. YMMV

I’m visiting a mate for his 50th in Port Macquarie. Putting an 8 rib fillet standing roast on the gasser tonight. Great cook Troble. There’s an Italian restaurant near renowned for its beef ragu. It looks exactly like yours. I’m betting yours will taste better with a kiss of smoke. Sent from my iPhone using Tapatalk

Bought a 3 bone beef rib Monday morning. seasoned it with olive oil, salt, black pepper and garlic powder. Let it sit overnight. Put the ribs on the KK at 8am Tuesday and cooked it at 250 degrees with some mesquite wood chips. Removed from KK at 6pm. Rested an hour deskinned a bunch of plum tomatoes & vine tomatoes. Threw them into a lot with some sautéed onions & garlic added chicken stock, oregano, salt and fresh basil. Started simmering that Tuesday 5pm made some homemade tomato paste by slow cooking some plum tomatoes on a cookie sheet in the oven. Added the tomato paste around 6pm. Added baby Bella mushrooms at 6pm. Trimmed beef ribs of fat and added to sauce at 7pm. Added 3 beef bones to sauce at 7pm to enhance flavor. Covered and left on simmer overnight, stirring occasionally before bed woke up in the morning big and stirred the sauce, made a fresh pasta dough ball covered and let sit for an hour then put into new Christmas present pasta roller on my Kitchen Aid stand mixer. Ran it through to level 6 and cut out some fresh pappardelle pasta and hung on rack to dry Strained pasta sauce twice between 12pm-5pm to remove top layer of fat boiled pasta for 4 minutes at 5:30pm served sauce into pasta to mix. Serve with freshly grated Parmesan cheese because the meat was so soft and cooked down for so long it made this really great thick ragu type sauce. Very flavorful and decadent. First time I ever attempted to make pasta by hand. I’d give it a solid B with some moments of A work. Couple of my first strips were still double folded and a bit thick but 85% of the pasta was great. Lotta effort into this one. Eat this again tomorrow and have another rounds worth of sauce in the freezer for another time