Cherry Smoked Beef Ragu Cooked On The Kamado Joe Classic 3

[@danielwolman]

this is a great video, ive got a KJ classic 1 and some short rib. gonna give it a go!

[@macy5173]

Made this last night. Followed it to the letter. Took the lid off my pot for the last 1/2 hr or so to reduce down. It came out magnificent. The smokey flavour was amazing. Loved it.

[@TheSmokinElk]

Superb, glad you enjoyed it! Its a favourite of mine!

[@bottysbbq1422]

Another belter mate, looks bloody delicious. Getting better with each video. Can't wait for the next one!

[@TheSmokinElk]

Cheers mate!

[@macy5173]

Made this again tonight. Never fails. The best ragu I've ever made.

[@TheSmokinElk]

I need to make this again soon for sure! Glad you're enjoying it!

[@zakobrien8764]

I'm going to try this recipe on my Joe tonight for some guests, I'm confident it'll be fantastic. Thank you for the recipe idea from Kennewick, Washington.

[@TheSmokinElk]

Superb. How did it go?

[@zakobrien8764]

@@TheSmokinElk Turned out great. Next time I'll add a little more stock so there's a little more sauce for the noodles.

[@duncanjmurray]

Wow, that looks fantastically unctuous. Great cook.

[@TheSmokinElk]

Thanks very much Duncan!

[@malcolmlemay8989]

Definitely gonna have to give this a go ..... looks amazing, can only imagine the smells and taste!!! Mmmmmmmmmm

[@TheSmokinElk]

It's an absolute winner, let me know how you get on!

[@gemielledavies6100]

So happy I found this after seeing on Facebook. 😁😁😁

[@TheSmokinElk]

Nice one, enjoy!

[@jules9105]

Fantastic, can’t wait to have a go, just ordered my FT4.5 pot for KJ3 👍

[@TheSmokinElk]

Enjoy, let me know how you get on!

[@victorhazelton1770]

Class

[@TheSmokinElk]

Cheers!

[@JohnHuntPhotography]

Looks delicious, gunna make this today :-))

[@TheSmokinElk]

How did it go?

[@CallumMcInerneyRiley]

It looks quality that! Would definitely give that a go.

[@TheSmokinElk]

Please do! Let me know how you get on

[@CallumMcInerneyRiley]

​@@TheSmokinElk got a Webber Kettle a few weeks back. Will give the smoking/cooking part a go and transfer to the slow cooker. Should work alright.

[@TheSmokinElk]

@@CallumMcInerneyRiley Yeah that should work well mate definitely!

[@keithbennett3537]

Oh my days indeed, 👍🏻👏🏼👏🏼👏🏼👏🏼🔥

[@TheSmokinElk]

Such a tasty dish!

[@ThePittsburghTraveler]

That is soo smart to cook meat over sauce! Do you find that might add too much fat? Looks yummy!👍👍👍

[@TheSmokinElk]

Fat is flavour! Its no different to braising it all the way in the sauce - same amount of fat. Give it a try, its so tasty with the extra smokiness!

[@gazzidgebbqs1209]

That looks fantastic, got my mouth watering. Pushed the boat out with a Barolo! Have you found the 3 reaches higher temps using the same settings you used on your 2. I appreciate it was a Big Joe. My classic 3 seems to go way over temp if I use a rough guide to openings from yourself or John Setzler. I'm not cooking in a particularly windy area either. No complaints I absolutely love my Classic 3, it's the business. To be honest had my heart set on a Weber Sumitt Charcoal but it wasn't different enough to a kettle for me to justify the price tag. Really pleased with KJ

[@TheSmokinElk]

Cheers mate, it's a great dish! Yeah you need the vents closed further than you would on the 2. I think this is because the additional airflow in the fire basket when using the Sloroller. There's a lot more 'headway' in the sloroller than when using heat deflectors. Love the 3 already, can't wait for Big 3 next week!

[@gazzidgebbqs1209]

@@TheSmokinElk forgot to say I'm not feeling this OTT with a ball of Mince. It's like crumbling a beef burger into a sauce!

[@TheSmokinElk]

@@gazzidgebbqs1209 Do it with chunks of beef instead, much better!

[@gazzidgebbqs1209]

@@TheSmokinElk I did, my first cook on KJ 3, I even used Beef Shin lol. You liked the pics on KJ owners but I got all pics deleted. My face doesn't fit!

[@TheSmokinElk]

@@gazzidgebbqs1209 Oh sorry, I'm still to correlate who is who on here and Facebook!

[@macy5173]

I want to do a Beef Bourguignon using this cook method (cook off veg etc in the pot, leave with meat smoking over the top for a few hours, then put meat into pot for a couple more hours) I usually leave the beef cheeks whole. Any reason why I shouldnt use whole beef cheeks for this cook.

[@TheSmokinElk]

Fine to leave them whole - you can pull them apart in the sauce when nice and soft!