Tutorial on the Snake is here.
You can thank Kevin (commander Cody )
The Bolognese changes depending on whats in the freezer and what needs using.
Roughly 2/3 pork and 1/3 beef or Lamb.
Any Bacon bits floating around,onion and lots of Celery.
Seasoning to taste.
Usual Garlic Basil etc,home made Chook stock and pureed Toms
Lots of love and care and smoke.