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Meatballs & Ravioli
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SciAggie
Posts: 6,481
I got off at noon today and spent the afternoon piddlin' in the kitchen. Made spinach w/ricotta ravioli from scratch - just tossed them in garlic and butter. I smoked some meatballs on the egg. We grilled Romaine lettuce for a salad. Simple and satisfying.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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Whoa! Great looking eats.John in the Willamette Valley of Oregon
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Yeah, I'd crush some of that. Nicely Done!I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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That looks fantastic! Nothing like fresh home made pasta.
Large BGE
Greenville, SC -
Looks great.
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Absolutely fantastic meal! Do you hand make your pastas/ravioli or do you own a machine that assists? Either way this looks great!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:Absolutely fantastic meal! Do you hand make your pastas/ravioli or do you own a machine that assists? Either way this looks great!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
how of you know when the ravioli are done?
I tend to overcook or undercook mine -
Agree. Cooking all aspects is my Zen. I've definitely gotta give this a shot. Again...outstanding cook there!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@Sweet100s fresh made pasta cooks much faster than its dried counterpart. To test I have always just tasted it. Should be al dente with firmness and not gummy or chewy so to speak. At least that's my take on it.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Sweet100s said:how of you know when the ravioli are done?
I tend to overcook or undercook mineColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
NPHuskerFL said:Agree. Cooking all aspects is my Zen. I've definitely gotta give this a shot. Again...outstanding cook there!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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