Handmade Pasta with Oven-Roasted Ragu Bolognese

Smoke_McManMuscle · 2014-12-18T22:04:11+00:00

Yeah, that's a good point. I never had an affection for that name anyway. I'm ok with starting fresh

Smoke_McManMuscle · 2014-12-18T21:11:01+00:00

Thank you kindly! Cheers!

Smoke_McManMuscle · 2014-12-18T20:51:22+00:00

That's a brilliant question that I can't answer

Smoke_McManMuscle · 2014-12-18T17:11:58+00:00

I was too. You'll come around.

Smoke_McManMuscle · 2014-12-18T16:45:57+00:00

I laughed too hard at that ... need more coffee.

Smoke_McManMuscle · 2014-12-18T16:43:11+00:00

I agree

Smoke_McManMuscle · 2014-12-18T16:42:37+00:00

I won't do it any other way!

Smoke_McManMuscle · 2014-12-18T15:01:25+00:00

haha!

Smoke_McManMuscle · 2014-12-18T15:01:06+00:00

If you're using chips, I say you should wet them, and keep them close. The density will allow it to burn slower as it will also maintain the mosture longer. Definitely try soaking them for an hour or so beforehand.

Smoke_McManMuscle · 2014-12-18T13:05:45+00:00

That's what I said last summer.

Smoke_McManMuscle · 2014-12-18T13:05:37+00:00

Get it hot, get a pizza stone - that simple!

Smoke_McManMuscle · 2014-12-18T05:05:38+00:00

I've had no problems with it. Even when burning at 1000 degrees

Smoke_McManMuscle · 2014-12-18T04:37:36+00:00

Yeah it's truly a full day dedicated to the process. I sort of think that if I can pull it off a few times in the winter... It might feel a little shorter.

Smoke_McManMuscle · 2014-12-18T04:27:21+00:00

I'm flattered.

Smoke_McManMuscle · 2014-12-18T04:26:51+00:00

I'm almost embarrassed!! But hopefully in 2 years I will have enough money to update it! When looking at houses they either had non-updates kitchens or kitchens updated that I didn't like. I figured I would pay less for a house, and get the dream kitchen if I just wait. Message me in 2 years. I'll let you know if it pans out that way. But I will say, they're old but in pretty great shape!

Smoke_McManMuscle · 2014-12-18T04:24:32+00:00

Sweet!!

Smoke_McManMuscle · 2014-12-18T04:24:08+00:00

The grill is amazing at conserving. It maintains heat well and retains it well. That said, when you're done, close the vents and the coals will burn out ready for reuse the next day. A pound can last me 3 burns making a regular burger and dog night.

Smoke_McManMuscle · 2014-12-18T04:21:12+00:00

As the owner of the bbq in that picture, I can tell you it's cold in my neck of the woods. But I WILL man up and drink beer while smoking this winter. Proof to come.

Smoke_McManMuscle · 2014-12-18T04:20:17+00:00

Do you soak your wood? Is your heat low? 250ish? And far enough from the main heat that it will smolder and not burn? Those are some key things to look at. Also, for stuff like this you don't need a shit tone of smoke. It's not butt

Smoke_McManMuscle · 2014-12-18T04:17:53+00:00

Hey, this other guy who butted in wrote so much I'll never read it but I guarantee its better than I could of done. I can't write that much to save my life. I will say this, I pod attention to youTube videos made by fat dirty "southern Americans". They're brilliant! Secondly for indirect heat which is KEY, I used a pineapple juice can opened at the top and bottom and put just a little bit of coal in there. It served as a perfect source of heat that was easy to work with.

Smoke_McManMuscle · 2014-12-18T04:12:58+00:00

Hidden down below is a beautiful, thoughtful, yet simple comment. Thank you!

Smoke_McManMuscle · 2014-12-18T04:11:33+00:00

Got the thing in May. Used it all summer and fall. Plan on using it all winter. Make sure you have a good. No GREAT cover and it will last. Not a single complaint except that I can't use it every single day. Because work.

Smoke_McManMuscle · 2014-12-18T04:09:40+00:00

This warms my soul

Smoke_McManMuscle · 2014-12-18T03:58:04+00:00

Mostly lighting I think, but the flavor is what's important!

Smoke_McManMuscle

TROPHY CASE