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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

Picanha on the roti to celebrate an unusually warm 70 degree December day in St Louis.

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.

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!

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!

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

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

Maybe soon enough people will know what a KK is, and they’ll quit asking “is that like a green egg?” Sent from my iPhone using Tapatalk

Should be in about 8-9 weeks at our current rate! My head is spinning to think 200k viewers watched the full 25 minutes! I can't imagine this will not drive crazy sales in the spring..

SteveL, lovely steak dinner, mouthwatering.👍👍

Thx Tyrus. It is my cute grillfriend in any weather! And I agree on the restaurant comment too. I’m working harder now on presentation. Sent from my iPhone using Tapatalk

I’m not familiar with GGG. As I’ve said previously, I rarely use the RFX ambient probe as it’s been months. I rely on the Tel-Tru that Dennis includes with the unit. I’ve noticed some drop off in temp accuracy with that too, but have started taking it out every 3 months or so, cleaning the carbon off of the probe with SOS pads, and recalibrating it in boiling water. The accuracy of the dome temperature is close enough for everything I cook. I monitor the actual meat with an RFX wireless probe and have had perfect results every time. As Dennis has said on here as well as his videos, once you get the airflow down, you don’t need the gadgets and that makes sense to me. Sent from my iPad using Tapatalk

Wow. Great halloween decoration

Twisted? Hmm, is that a good thing or a bad thing? Would you prefer I drop a steak over it and use it as a smoker?

As is an annual tradition, I planned a brisket for a dear friend's birthday party. After I'd sourced the meat, she canceled. No party, everyone had the flu.

 Marin Sun Farms at Rockridge Market Hall confidently told me this would be a great brisket. The cautionary tale I had in mind: In Think Like a Chef, Tom Colicchio has a stellar recipe for braised beef cheek. I tried this with a California beef cheek, and it was like Charlie Chaplin’s stewed boot. We figured organic cattle smile too much. The cautionary tale I should have had in mind: Berkeley Bowl once tried to sell me a cyrovac pork shoulder. The symmetry was unsettling. I realized still in the store that it was a pair of pork butts. I was being a clod, thinking more of the first story than the second, and didn’t react to the unusual shape. I’ve never seen a brisket this tall and squat. I got one thing right: Rather than going to Las Montañas for generic chiles, I just used up my hoard of chiles from Boonville Barn Collective, and ordered more. Best rub I’ve ever made. I never would have made the party; after eleven hours at 275 F this meat was nowhere near done. An Akaushi Wagyu brisket this size would have needed 8 to 10 hours. Slicing a hunk off the end for dinner, the flavor was great, but no collagen or marbling to suggest further cooking would help. And it didn’t look at all like brisket. No deckle. So I parsed the rest into pieces to use as an ingredient various ways. Chinese noodles? Hash? I’m thinking Borscht. I’m guessing this was a legendary cut that I’ve never been able to find before, that was sold to me by accident. I’ll hold back my guess in hopes others will weigh in.

AI (our new family dog) says its a beef clod heart.

🤣

You know Syzygies deja vous, I recently popped a roast out of the freezer unlabeled and was wondering the same. My curious eye seems to think that it's a Chuck roast, has the cut & shape, grain and color, similar and in the same neighborhood. You can eliminate the flat, it has the markings and some orentation of being the point in the raw, but I'm leaning towards a tender chuck roast having seen something similar recently at the market and just purchased. Well, if your disappointed in the texture hold your head up high on appearance and a fabulous bark. I'm thinking a packaging mishandle, label or the new butcher on the block, happens to us all, don't despair and be thankful it wasn't bear. It might yet remain a mystery, however we can definitely rule out rib eye and tenderloin. When in doubt, ask the family dog...they gotta nose for these things.

Definitely a great marble going on there and a nice finish. Finding a new butcher...too bad, someone that's done you right so many times. There's always mail order, but that can get expensive, best of luck Remi and a safe and Happy New Year to all.

Wow, what great cooks those were, Tekobo, mouth watering dinner. 👍👍A special mention to the potatoes, the colour- perfection.😍

When I was trying to decide what size KK to buy, all those years ago, @ckreef's advice was to buy two. He was adamant you needed more than one to make sure you got all the components of your dinner ready at the same time. Well, I took his advice and here is Christmas dinner, cooked on my 23 (high heat throughout) and 32 (very low and slow for most of the time and hot at the end to cook up the pigs in blankets). Happy Holidays everyone! I never normally have turkey but here is a boned turkey leg which I seasoned and then my husband added lardo and rolled it up for roasting. Rolled turkey leg and standing rib roast in the 32 after first having been browned in the 23. Potatoes were roasted in the 23. And the pigs in blankets (sausages wrapped in bacon) were cooked on the 32 when the other meat was taken off to rest. I finished off the skin on the beef roast with the MAPP torch before resting. The cook was edge to edge perfect, with the very low and slow time it had in the 32. It was an outstanding Christmas meal, with just the Brussel sprouts and sauce cooked indoors. Deeeelicious!

My sister asked for a teak wine rack, and I love the results. It's one of my favorite projects in 35 years of building furniture professionally. These are my hand-hewn teak floors. https://handhewnfloors.com