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I don't plant flowers in my garden I grow grills. Shovel the grass off a new garden section. Plant a few hundred dollars in the ground. Cover with some pavers and in a few weeks even you could grow a grill Yea the porch is officially full. Any future additions will have to go in my BBQ garden.

Scored some nice ribs gave then some rub and vacuum sealed them for tomorrow. .. Rocked up to my mates place today . He throws me a Cray.. ..looking forward to tomorrow Sent from my SM-T835 using Tapatalk

Give em to the wife, mmmmmmmmmmaybe not. All those things are holding you back, you don't need them, it's not your cross to bear. ( excuse me lord ) Throw them on the neighbors lawn around midnite and don't forget to wipe off any prints. Don't worry about a thing, we got your back

Friends over tonight. Two boned out pork shoulders. One seasoned with green, black and purple peppercorns and chillie. The other is kid friendly. That’s an apple in between them for air circulation. Sent from my iPhone using Tapatalk

I am posting this with a heavy heart. I appreciate all of you and the friendships made over the years. I love cooking with my KK’s and everything that comes with it... but I am done in 2020. This is taking up too much of my time. I am struggling to keep up with the everyday chores of cooking, cleaning and maintaining my home, so something has to give. I have decided to get rid of my gear. Below is a list of what's available. Serious inquiries only, and please don't insult me with low offers. Thanks for reading and understanding... 1. Vacuum cleaner 2. Dustpan and brush 3. Mop and bucket 4. Lawn Mower 5. Leaf blower 6. Laundry detergent 7. Iron 8. Broom

Forward sear has the advantage of pulling at desired doneness, vs. shooting for 10-15 below with reverse sear and then hope you don’t overshoot.

I'm a big fan of the forward sear. It just gives a better wall to wall MD rare since you are searing raw meat. With a reverse sear you are searing meat that is basically already at temp so you end up with a gray line just under the sear. If it's a thin cut I just do a direct cook and not bother with a separate sear phase. They say a picture is worth 1,000 words. Here is a good example of a forward sear.

What time do we come over? Sent from my iPhone using Tapatalk

That is very true and with a forward sear since you are ending with a low cooking temperature you don't get any residual cooking when resting the meat.

That's true. Christmas I did two prime ribs and one Sirloin roast which I seared on another kamado and then finished on the KK. Hard to cool the KK at sear and then expect a 325 Temp if your planning a meal on time for guests. An equation hard to figure with just one tool. And you know there are times depending on the piece of meat I don't sear at all...simply because I insure the spice is left intact.

Last X-Mas dinner 2019 5,5 kg of Irish Dry Aged Rib Roast 4:30 at 275 F Excellent meat Left overs “So end of work day…see you next year……😀“

Upper 50s!

Early on about 15 years ago.. I loaded up a 23's charcoal basket and then topped it off with 2/3 a volleyball volume on top, only large pieces. Had built a simple manifold in the front draft door for a full size leaf blower.. Fired that baby up without a damper top and after a few minutes we had a two foot rocket flame shooting out the top.. after 10 minutes the entire neck was glowing red. Grill survived the test and is still being cooked on by my security staff. Wish I had videotaped it.

Mini heat wave what about 38degrees lol. Merry Christmas Tony

Merry Christmas everyone. Yes, it's a white Christmas here, just because of all the previous snow build up. Too warm now to snow right now. Mini heat wave.

Right back at you, Aussie.🎅

Looks fantastic Aussie Merry Christmas everyone and most of all be safe