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Happy new year everyone - hope 2022 brings everyone much happiness and good health. We are a couple of months into our journey with the KK, and we are loving it. Particularly like the cattleman’s steak (rib eye on the bone), pizzas and ribs. Tonight was a cracking night in Sydney and we threw a few Morton bay bugs (I think they are called flat head lobster elsewhere) on the KK with a little garlic and ginger butter and grilled for 5 mins in shell side then a few mins on the meat side. Finished off with so chives, green chillies and lime - They were delicious!! Sent from my iPhone using Tapatalk

One of those rare days where I won't be firing up the KK. 8+ inches of snow yesterday and it's below zero outside. Hunkering down with Brunch of Eggs Benedict and Mimosas with the leftover bubbly from NYE! Stay safe out there!

A policeman pulls MacKenzie over for speeding in her Corvette. Officer: Miss, do you know how fast you were going? MacKenzie: Yes, officer, I was going around 40 in this 25 zone. Officer: I'm glad you admit it. I'm afraid I'm going to have to give you a ticket. MacKenzie: Can't you let it go this time? I live just a half mile from here. I won't let it happen again. Officer: A half mile makes it worse. Don't you know that most accidents happen within 5 miles of your home? Mackenzie: No sir, I didn't. So the next day MacKenzie moved.

Tony has passed away and unfortunately has a free ticket to the giant Komodo known as Hell. Satan greets him and gives him some choices: Satan: Greetings Tony, you can spent your afterlife in one of these 3 rooms. Here’ s our first room. Tony looks in to see a guy on a rack getting stretched and he’s screaming. Tony: No thanks. That looks painful Satan: Maybe you’d enjoy room number 2. Inside the room is a fellow chained to a wall and getting whipped. Tony: That’s not how I want to spend eternity. Let’s see the last room. Satan: As you wish. Take a look inside room number three. Inside the room is a bunch of people standing around drinking coffee and smoking cigarettes. However, they are waist deep in cow patties. Tony: The cow crap part sucks but it beats the other rooms by a mile. I’ll take it. As he enters the room a cup of coffee and his choice of smokes are offered. A short time later an announcement comes over a speaker…”Ok everyone, coffee break is over. Back on your heads.”

I used the non-perforated pan too fry some sausage and eggs; the sausage fried up fine but the eggs stuck a bit but I think that was due to not letting the pan get hot enough after washing it post sausage, They recommend bringing the temp up slowly and I needed to either wait a bit longer or bring the heat up faster The egg remnants cleaned right off with water. I used the flaming pan (that's the perforated one) on the KK to wilt some mixed greens last week when I smoked a small dry aged ribeye roast; it did fine with this admittedly easy task. I think I included a pic in the Miscellaneous cooks thread. I'm not sure when I'll do a more demanding cook with it; my mother had a pretty bad case of COVID-19 and, since we were afraid she was going to have to go to the hospital at any time, I didn't want to start something that I might have to abandon mid-cook. I ate on a pretty big smoked ham I bought at the grocery store for over a week! Fortunately, she's mostly fully recovered now without a trip to the ER other than some lingering brain fog.

Knowing Tony he’d fine a way to cook those Pattie’s and make them tasty 😋

That's a great breakfast, Tony and nasty weather, not so much the snow but the temp.:(

Home Depot or Wally World should have it. I agree about the red bag Royal Oak lump. It's pretty good but too many unusable pieces. It's what Big Green Egg lump is. Royal Oak has been making it for them. But give the briquettes a try. You'll be hard pressed to find something wrong with them. Sorry I got carried away earlier.

It goes without saying that I'll pick up the tab on all of 'em. Don't forget to load up on accessories!

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

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