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Low and slow sauce making on the 32. The first is a simple beef ragu that I cooked for eight hours and the second is some soffritto that cooked for four hours. The latter came off the KK at close to midnight, too late for me to care about taking any more pics! And yes, there is a lot of olive oil in that soffritto. It takes on an amazing flavour from the vegetables and imparts a lovely unctuousness to the ragu di corte that I will be making next.

Even these upmarket supermarket muffins don't look anywhere as tempting as yours @Pequod. For reference, some crumpets. Great when dripping with butter.

Thanks @Tyrus. I looked up "burning olive leaves" and got lots of hits for Cypriots burning olive leaves to ward off evil spirits. That would seem to tie in with your view about acrid smoke - evil spirits are unlikely to like a cloud of smoke coming at them. I might just abandon that idea without ever trying it!

Halo 4B is amazing you will love it. It’s a lot more than just a smash burger and breakfast maker. We just last night used it to blacken some swordfish steaks and wife said the best she ever had. Enjoy 😉

@jeffshoaf @Tyrus thanks guys for all the great info. Your cooks look amazing. We are building and my wife strongly suggested we wait until our new home is completed. She’s right the rental we are temporally living in has enough stuff to cook on. KK, 4B Halo, Fontana Pizza Oven. Isn’t is amazing how the cooking bug bites and we can’t get enough. Keep sharing and keep smoking!

Sourdough English Muffins with 10% fresh milled spelt. No idea what these are called in England. Muffins? Crumpets? Little hunks o’ bread? I should look that up.

Had some family over for dinner tonight. Cranked out a Bistecca Fiorentina for the adults (each steak around 900gram)… sausages and burgers for the kids. Made some home made chips, salad, some no-knead bread… amazing. Everyone happy.

Or perhaps just keep the "warding off evil spirits" project separate from the "cooking food" project...

I just had my Ha!o 4b delivered last week and converted it to natural gas last Thursday - I've had my Fontana pizza oven for several years now. Looks like we're about synced up!

I've always used wood chunks or tiny splits stacked inside the MSR, all thats left is charcoal pieces, have never used any screen and it's never clogged. Maybe with pellets because they have little continuity and once consumed only ash remains. Good luck

Those are definitely English muffins @Pequod and they look delicious! I now have a craving. Will get you a pic of a crumpet when I next make it to the supermarket. Crumpet is also slang for a good looking lady but I won't be posting a pic of her!

I was inspired by @remi cook of my Peruvian polo a la brass so decided to make it tonight. Never disappoints @tony bi ate at a good Peruvian place yesterday and struck up a conversation with the chef who asked me where I sourced ingredients in San Diego…told him I grow my aji Amarillo and we got to discussing the Peruvian green sauce…the real stuff used a herb called Huacatay and I purchase a plant yesterday https://thegrowers-exchange.com/products/huacatay?variant=40098478522449&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&utm_campaign=gs-2019-12-19&utm_source=google&utm_medium=smart_campaign&gad_source=1&gclid=EAIaIQobChMIj-iu7pTDhQMV0MzCBB1mJQ-HEAQYASABEgLDnfD_BwE I am going to make it my mission to nail down the authentic version of this sauce this year. The jalapeño substitute is fine but the real deal is so much better. This chef used jarred Huacatay but he asked me to bring him the real stuff along with my fresh aji Amarillo which I’ve already started growing this week….stay tuned for updates but I’m gonna figure this out this year….going to Peru for two week over Christmas so I will get this “Peruvian crack” recipe nailed down this year