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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

I recently purchased a Weber Summit kamado and officially, it wasn't for myself, but as a gift. Yah see, my two daughters with their husbands do occasionally cook outside and so I offered them both this grill to begin their BBQ journey, with the idea if this worked out they could graduate to a KK on their own. One daughter dismissed the idea and held pat with an older kamado I had given them earlier in the year and instead left the house with my mid-century 39 bottle wine rack. The other stated that she would like my 23" KK and all the fixings. When I reminded her I was still alive and breathing,.. she opted for curtain #2, a Primo grill with a custom table. So I gave them the grill, however this left an open space that had to be filled. I could have gone with another KK, but the Summit kamado had some unique features that were hard to ignore and being one whom always was on the lookout for an addition,.. well, I couldn't pass it up. The Kamado is made of metal having two layers separated by an 1" air space. That said, it's much lighter than any ceramic at 120 lbs and will release temp more readily if you overshot your cooking temp. It has some options that allow for splitting it's 24" circumference into a two zone and it's quick and easy from going from one type of cook to another. The lower vent setting acts as a sweeping clean out, dropping your unwanted ashes away into a catch pan. The metal is porcelain coated, much better than paint and the outside remains cool enough so that you don't burn yourself. It has a diffuser plate for low and slow with adjustments for 3 cooking heights in regards to coal placement. It holds temp quite well, has a port for a Digi Q if your one to use them and allows you the option of using lump or briquette. I know the quality of this will never approach that of a KK, and because of this it's longevity is a bit suspect, but it about does it all and can be maneuvered to spots in the yard where the KK is inaccessible. I like having options, heck, when you go to a restaurant, do you always order the same thing? Of course not, you like selection. So I've done a few cooks on the cooker and find it performs well, the KK is better, but my gun is fully loaded now after losing a bullet. Just ask Ckreef, having a fully loaded back yard makes you sleep better at night. The world my friend is a frightful place, if a war ever broke out and I had to pack up and leave in a hurry I'd have to leave my KK behind,...he's got a weight problem. Let's hope it doesn't come to that.

Small dry aged ribeye roast cooked to medium using the cold smoker with hickory pellets and the thermoworks temp monitoring and control. I have an older KK without the cold smoker port, so i attached the fan to my old single dial damper. This worked pretty well but my temps did range a bit since I'm still figuring out where to set the Billows fan damper - it's a 20cfm fan so it will overshot in a hurry. Also wilted some mixed greens in my new Solidteknics flaming pan along with kernel corn fixed in the vermicular and left-over brown rice. Overall, I'm happy with all of this but the roast would have been better at medium-rare. While digging out my old damper, i found some fire starters this i forgot i had; they came as a bonus when i got my Solo fire pit several years ago. They're made from sugar cane. I used two of them to light the pellets in the cold smoker and they worked very well!

Bacon wrapped, Who don't like meatloaf?

I’m so stealing that ragu recipe !!!!!!! 👍

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

These bugs are hard to beat Aussie. Cold Bugs and prawns and hams are our traditional Christmas Day lunch. I Wouldn’t be knocking back Marron if we could get them Sent from my iPhone using Tapatalk

Maybe the pasta wasn't totally A work, but BOTH the effort and the final product looks A++++. And so beautiful sitting on your Herend china. Thanks for sharing!

I have no idea but I have yet to have a need for cooking on more than one level at a time. Last week I cooked a 20 pound pork shoulder and I had plenty of free space. I went from a Large BGE to a Primo XL to the BB32. You won’t regret it

@Troble That looks magnificent! Sent from my iPhone using Tapatalk

This work? Sent from my SM-G975U using Tapatalk

@Basher looks terrific. Where are you cooking if your house is under construction? Traveling with a giant paella pan are you?

Nothing wrong with that prime rib in my book.

Crank up that Christmas Music !!!!

Cooked a wagu beef brisket ended up being hot and fast as the komodo shot to 290 and didn't want to cool down so I just went with it, 165 after 4 hrs wrapped in pink paper and like jello after 2 two more hours, let it rest for 6 hrs and cut to see how it looked, very moist, just a little shy on the seasoning but was a good cook