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I could live on this gravy, soo good.

Started with a 4# chuck roast. Seasoned with s&p and browned in the DO. Removed and added the sofritto, onion, carrot, celery. Pushed that aside and sauté a bunch of garlic and diced pancetta. Added some tomato paste and fresh herbs and browned. Deglazed with red wine and added some beef stock...

There is no excuse for bad manners. Good manners don't cost anything and they make others feel good about helping you.

Neither did I. Most of the links I found were from Australia or New Zealand. Seems pretty popular down there. What's that?

Check out the turkey topics. https://www.virtualweberbullet.com/cooking-topics/#poultry

All sliced, about 4# yield.

Avoid small, super-trimmed brisket flats with the point removed. They may be advertised as “first cut”, “nose off”, or “cap removed”. These are fine for braising in the oven, but are hard to barbecue without drying them out. If this is all that’s available to you, a layer of bacon placed on top...

Awsome, great flavor, the onion/ beef gravy took it to another level.

Did a onion gravy.

Similar to colcannon from Ireland or bubble and squeak from England. Just got done putting it together, will update when done and served with some smoked sausage. This is a loaded version.

Where's my fishing pole?

Really? Wow thats cool!

Sorry to hear that, I love mine, maybe time to switch to a different brand, pellets cooker.

Just resting. Cut a taste test off the end, wow its good..

4 hrs in and I'm at 140ish. Gonna let it ride a bit longer. Smells great.

We had a good crowd of trick or treaters, prolly 85. We handed out Swiss Miss hot chocolate packs that they could make when home. Stated raining about 6.30-7.00 .

Yea I think it is the newer ones (Like mine ) I know the moved the lid bail location to open the lid more at a 90°

Did some searching and found a few recipes. Two ways, one with the shoulder which has a stronger fattier taste or the leg which is milder leaner. I had a bnls leg so cured for 10 days and made a basic pastrami rub. On the auto kamado with JD briqs and a small split of cherry. 275 is what I have...

It's carbon steel , right? You do have it seasoned?

It's the lid bail bolts and nuts. Edit: You would have to notch the ring, I had to do that with my Pizza q ring on the performer.