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You got a nice sear on that . Nice use of the SV too . That's a great cut of beef . Nice cook .

Nice work there . Great meal . Sliced along the length it makes a good lasagna too .

What a great cook . Wish I could get those ribs here . Nice work .

I have that exact one . Have another one that Ray sent me . Both work great . Do you have a pasta roller ? You already make pasta dough ? I have several recipes for dough , and they can be all over the place . This is an easy one to double / triple or what ever . 1 cup AP flour ( I use 1/2...

That's a good lookin' sandwich . Love a good Cuban myself . Nice work .

I'm running up in the morning to get that one . Keep it in the water and follow the directions , should get good use for that money . I use a regular scrub Daddy with water on my hot / warm stove cook top . The steam creates a barrier between the surface and the sponge .

Thanks . Not my strong suit . My math is on a tape measure and a framing square . 260 grams of 00 flour @ 1% I come up with 2.6 grams . Right or wrong ,, it's mixed up in the fridge . Interesting stuff .

It just depends what's what . We started messing with cheese on first using the high heat Solo stove pizza oven . Seemed going from the cold house to the hot outside , and high cook temp caused the pizza to sweat on the bottom even though the stone was 750 plus . Top was getting done way before...

Nice write up Steve . One of my favorites . Beef and broccoli , hold the broccoli . Lol .

That looks awesome ! Those meals of using what you have are some of the best . I had a buddy that made a " Polish reuben " . Italian bread , Krakow , swiss , kraut and horseradish mustard . Good stuff . Spent some time running the river road when I was young . Been awhile .

Looks good . I went and looked at the conditioner . I'm a King Arthur fan , but for the price I ended up with a different brand . Gonna try it out today on some bread and a couple batches of pizza dough . You going cheese first ? Just wondering . I'm a fan of cheese on the bottom , sauce on top...

Great meal . It all comes out so good cooked together like that . I like the ball smashed into the onions method too . Nice work and beautiful place .

Jeff , that looks fantastic ! Gonna be some great meals from that . Nice work bud . Yup . That's why I have to say something everytime someones says " can't get smoke from a pellet grill " It's above the normal though . You gotta try smoke boost .

I like that . Great idea .

Good deal . I cook by my lid therms when I use my kettles . Keep then clean and dry and they are pretty accurate . I'll add a remote probe of I'm doing a long cook like brisket . TP-08 set at grate level . Reading , Lid gauge . Good enough for me .

I've seen them in the grill area at Lowes . Usually hanging on an end cap display . Just checked my Local Lowes . says 50 available . You might be able to put your store in the link ...

Yes . This whole thing has been killing me . Been doing some looking around , and all the " legit " Chevalatta "respectable " recipies say 1 grind through 3/8 plate . Just as it looks like in the raw picture you posted above . I just happen to have 2 1/2 pounds of pork spare rib trim . So...

Looks great bud . Like riding a bike !

OK . I didn't know they sold them without a therm . You can buy the stock parts from Weber . Either with or without the bezel . There's a few different types . One goes in the lid handle , or the ones that go in the lid . Of the ones that go in the lid , some have a clocking tab that goes...

Is this an old kettle that doesn't have a lid therm ?