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Traditional New Years Eve plate. Happy New Yeats all!

Happy new year everyone, I hope you had a great holiday! We had total fire bans here on the days leading up to Xmas, as we had a run of days that were 40+ Celsius. Luckily I cooked my beef ribs for Xmas day, a few days before on the KK, as I predicted the fire bans coming. Reheated them in a slow cooker on Xmas day, they went down a treat! Sent from my iPhone using Tapatalk

Those are supposed to bring good luck for the new year. I guess this shoots that custom to hell.

Sorry, tonite Golumpki is on the menu.

I just want to say I wish each and everyone of you the best in this new year!!! HAPPY NEW YEAR🎈

Ya know Poochie, I just like to mix it up, cook on one and then go to another, it keeps the world interesting, yet they're all rewarding in one way or another. That kamado is ready to go in 10 minutes and sometime, that's a must, anyhow I'm thinking a 32 with a true split zone and cruise control just sitting off shore must be ache'n on your back side. Don't you fret now, the ship is coming in and soon we'll be expecting some pictures to go along with all those expectations. Keep the faith

I like those more than meatloaf !!!!!!

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

I have one of those and have had it for about 2 years. It's a first class piece of equipment. If any part fails within 10 years, Weber will send the part to you free. I can load it up and do an overnight brisket cook and have plenty charcoal left when the cook is done. The original ones had an ignitor on them and it was pretty worthless. That's why yours doesn't have one. It basically sandwiches air between two layers of steel. It's a super deluxe version of the Akorn which is also air insulated. I'm using it until my 32" KK arrives. I'm starting to think the Titanic has my smoker. It's due to dock on the 9th of January. That changes every 5 to 7 days. Anyway, enjoy that Weber. It's a very capable machine.

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

Paella This is such a fun way to prepare food with friends. And watch it transform. And the locals really enjoyed the spectacle. Sent from my iPhone using Tapatalk

Nothing to do but wait. The shipping industry is so messed up right now it's affecting everyone. Dennis gets them on a ship and then it's really out of his hands until the ship docks. The storage at the dock is like stuffing a 600 pound gal into the rocket seat on Space Mountain. Or guy if you gals got offended! Lots of packages and little storage room because they're not moving the stock out and getting it to customers. Which all means I'll be waiting on my smoker and hope it gets here before Valentine's Day. That way I can cook something nice for my wife who has been listening to my belly aching about it. I even feel sorry for her. Almost enough to stop bitching about it!