tinyfish

I saw the post with the biscuit as big as a cats head.

Great cook and I had to see the cats head biscuit what's the story behind the name.

Tonight was R + R ribs and ravioli.

I got this one in Toronto in little Italy on St. Clair Ave. I have a ravioli attachment for my KitchenAid but I did a terrible job with that one so I thought I'd try a manual one this time.

Cooked some ribs to go with my ravioli. Used up the last of my meaty baby backs. I rubbed the ribs in Eat Barbeque sweet rub. Normally I cook at 225f but today I went with 275f. I almost forgot I used some coffee wood chunks (thanks again Ken). I wasn't sure how strong the coffe wood would be so I just used a little. The coffee wood smoke is surprising mild. I can double the amount of coffee wood I used. I little bit of bbq sauce All cooked and ready to eat Here is my 3/8 wrench at work

I taking one from CK's book I'm testing this recipe for my challenge cook this month. Start with a simple pasta dough 4 cups flour and four eggs and a touch of water if needed. Mix flour and eggs till it comes together then knead for 10 mins. Cover dough ball in plastic wrap for 30 minutes. After 30 minutes roll the dough into sheets, I used my Kitchen Aid mixer with a pasta roller attachment. I rolled the pasta till #4 on the pasta roller attachment. I didn't take a picture of this sorry. Take a pasta sheet and place over ravioli maker. Add your filling, I used 1Lb ricotta cheese, 1/2 Lb shredded mozzarella cheese, 1 egg, 1 tsp salt and 1 tsp sugar and some pepper. Place another pasta sheet on top and roll with a rolling pin to separate ravioli. Ravioli are all made Add ravioli to well salted boiling water for 30 seconds to 1 minute then place them in a baking pan with some sauce on the bottom and put some sauce on top. This part I have to improve for presentation. Cook covered for 30 minutes at 350f. Serve with some more sauce on top.

Another great meal

Those ribs look perfect. I have some baby backs on the KK (I need to find a name) right now should be done in a couple of hours.i hope they look as good as yours.

MacKenzie is there anything you can't make.

I can't see to see the outcome.

My 6.5CFM fan most times was fine but the biggest problem was that the fan wont sit in the BBQ Guru port. The fan was made to fit in a bullet type smoker. I had to tie a string around the fan then around the body of the KK to get any kind if seal. The string wouldn't stay in place it would slip down on the body of the KK then the fan would move out of place. So I said to myself I have the Rolls Royce of grills I can spend $100 to get the fan that fits the port properly.

My control unit is way cheaper then a CyberQ, I think I paid $125USD and its not wifi but it does the job. I only use the fan for peace of mind when I do an overnight brisket. I know the fan is not necessary on a KK but I just program my temp in the unit and I go to sleep and I don't give it another thought. I have thought about a CyberQ myself but I would never need to change the temp from what I programmed at the beginning so I'll save the money.

Thought it was time to upgrade my fan on my temperature control unit from Aubrins.com. I bought the original unit for my bullet smoker which only needed a 6.5CFM fan. That fan wasn't cutting it on the KK. The Pit Viper fan is like night and day compared to the old fan. The Pit Viper is very powerful and should make a big difference.

That tuna came out perfect.

Another wonderful creation.

Well who doesn't love a little crack. I have to buy a hunk of brisket point and try some brisket crack.

Thanks CK and its the same on a 23" Kk.

I have yet to try burnt ends. My butcher will sell me just the point if I want since he uses brisket to make his hamburgers so what doesn't sell as a brisket gets turned in hamburgers.

Wilburpan you have some nice racks of ribs on the go. I have some defrosting for tomorrow too.

The good thing about Dennis he can make the cabinet any size and shape that you want, now thats customer service. With that picture I posted above, I mentioned to Dennis that I might want to put that on the side of my 23"KK where the rotisserie is. Dennis said no problem we can build that cabinet with hidden wheels so I can move it a bit to mount the rotisserie motor. You got to love that guy...

Thats just looks delicious. That ice cream is just about right for me.

How about something like this except with a bigger work surface and a cut out for the 23" on the other end

Hi there Jaxx welcome. Hard to say what size is right for you. A lot depends on how many people you are cooking for on average.

Thats right Redstick. It will be 2 - 23" KK's in bronze metallic finish with the S.S. insert cabinet. I didn't start a delivery thread since this is my second KK and I didn't want to take away from everyones first KK delivery's.

Of the people that post I might be next. I have one due with a cabinet the first two weeks of October. My order is coming from Indonesia so if someone has one coming from LA I'm sure it will be delivered before mine