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Cooked up an early NYE dinner today. I followed Myron Mixon’s porterhouse recipe and grilled it on the lowest grate in my KK and paired it with lobster tails that we did in the oven. Mind blown! There’s a reason Myron is a barbecue champion! Sent from my iPad using Tapatalk

You will have to take my word for this but there were ribs in there lol

What a wonderful way to start the year. The Komodo Kamado Basics video just hit One Million Views! 210K of them watched the full 25 minutes.. I'm thrilled..

C6Bill, you know better than that, you ate before taking the pix. Next year you are getting a lump of coal in your stalking if you keep this up!

Here's an incense burner that'll make you look twice. I enjoy the odor/scent incense imparts to a room, so over the years I've collected a few incense holders of unique design to pleasantly aid the eye with a sense of calmness smoke offers. My niece seeing my collection thought I needed a piece to match the smoking elements in house and yard, but with a twist. The piece incorporates a downdraft design allowing the smoke to escape from different areas mimicing a realistic interpretation. Although I found it unusually distant as compared to my traditional Japanese holders, I do believe it has a place. However, with as much enjoyment incense smoke contributes to your well being, still nothing beats the smell of a brisket slow cooking in the back yard.

Well i'm thinking i need to go find a steak now lol

We usually have something fancy for New Years, and this year I purchased some lovely scotch fillet from a legendary Melbourne butcher who is about to retire- had him slice them nice and thick for a reverse sear. It was also a chance to debut the RFX probes I received for Christmas, and to make a first stab at a Bernaise sauce. All in all a great success. Happy New Year!