Sous vide then smoked brisket…
What did you Keto today?
Ernest
(Ernest)
#3753
Cayman
#3754
Tim_Adams
(Tim Adams)
#3756
Beer is my weakness. Is it good? I miss beer. But don’t want to drink some Coors lite flavored pee.
richard
(Richard Morris)
#3757
Yeah it’s not bad, it tastes like beer and doesn’t ping my blood glucose and has a normal level of alcohol for beers. What’s not to love 
Reed1023
#3759
Keto Lamb Meatballs, Spinach, Romaine, Onion, Cucumber, Feta Served with Tzatziki Sauce. Dinner in 20 minutes, quick, easy and full of flavor. 
Basically tastes like a Gyro minus the pita bread. 
I seasoned some Anderson Ranch Ground Lamb with Herbs De Provence, Cumin, Garlic Powder, Onion Powder, Garam Masala, Salt and Pepper. Made some Tzatziki with Fage Total Yogurt, Cucumber, Garlic, Oregano, Mint, Salt and Pepper.
Cayman
#3761
No…lots of great Aussie Keto in our three weeks here, but I was so excited to see no carb beer after hearing about it on the ‘cast! I didn’t take a pic but had a blt extra mayo no bread with it!
richard
(Richard Morris)
#3762
shits about to get serious here … This pork belly just got scored
Then every crevice had massaged into it roast fennel seed and black pepper dry rub then a garlic, rosemary, thyme, lemon zest and fennel pollen wet rub.
Rolled and butcher tied into 2x Porchetta - they just went into the fridge for their first day learning their new shape and flavours
UPDATE:
Packed into vacuum bags …
to be sous vide’ed for 36 hours
After 36 hours at 68.3C (155F) I chilled them in the sink
Scraped all the jello off them
Cut them into 700g sections
And individually re-interred them into vacuum bags to be frozen until I am ready to eat them. BTW this process was guarded over by a bear.
BTW there was about a liter of that Jello, I nuked it and fridged it so the fat would cap the jello and it’ll save until I need to use it for Sauce.
So here is my baby deep fryer and this is why I cut the porchetta into small servings.
We deep fry in grass fed angus beef dripping
I can’t adequately describe how vigorous the deep frying process is, but Kenji Lopez-Alt came close when he said it spits and cusses “like a kerosine cat, in hell, wearing kerosine drawers” - that is why I have a fryer with a lid
After about 5 mins the skin has turned into crackling but not the hard stuff that you get with a pork roast … soft gelatinous cooked fat with a beautiful crackling crust.
The inside was still only 20C so I put it in a low oven for 15 mins to warm it up to serving temp
It is … and I say this advisedly … the most beautiful piece of meat to come out of my kitchen
Here is what it looks like inside - look at that thin layer of crackling.
From that 5.7kg of skin on pork belly ($80 from costco) I have essentially made 18 meals for 2 people (36 plates of protein and fat) worth of utterly heavenly pork belly.
richard
(Richard Morris)
#3763
Today I ate nothing but a ristretto - 2 cups worth of coffee condensed into half an espresso cup.
BTW the voice you hear there is Jules saying “I’m being woofed at” … bear must have been harumphing at something.
Tim_Adams
(Tim Adams)
#3765
That is a thing of beauty! I can’t wait for pics of the finished product!
richard
(Richard Morris)
#3768
If J. Kenji López-Alt calls this “the Most Freaking Delicious Thing to Ever Come Out of My Kitchen” then I HAVE to try that.
adorfaru
#3770
End of first 24 hours back on Keto feeling hungry. Just had rondele garlic and herb spread (heavy fat moderate protein) on some thin pepperoni slices. Seems to have done the trick.
Ernest
(Ernest)
#3771
Hahaha! He’s a kitchen king.
You might want to rethink your 3 day cook. I think it’s too long. I do 145 for 36 hours.
Ernest
(Ernest)
#3772
