Post 72 hour fast!
What did you Keto today?
rustyk61
(*Rusty* Instagram: @Rustyk61)
#5892
Mamamair
(Marilee)
#5893
Keto street tacos
Filet Mignon seasoned with taco seasoning below, replaced chili powder for chipotle
Shredded cheddar, lettuce, sour cream, and, guacomole, served on fried provolone rounds.
Ernest
(Ernest)
#5894
Greens n thighs. Sauce is avocado oil mayo mixed with lime juice, lime zest, Vietnam fish sauce (red boat) and sriracha sauce. A pinch of Tarragon herb
Jody22
(Jody)
#5895
Ribeye (12oz), Salad w/ Blue Cheese Dressing (4tbs), Seaweed Crisps, [2 ingredient] Peanut Butter (3tbs), Lily’s Baking Chocolate (3 squares).
(I know, the chocolate looks like 4 squares … but they broke odd and it’s really [slightly more than] 3)
Ernest
(Ernest)
#5896
@CFLBob @Baytowvin brisket will test your patience and sanity. I rarely smoke whole packer. I look for points only. Otherwise, my typical smoked beef is whole beef rib rack.
CFLBob
(Central Florida Bob )
#5897
We could do a whole thread on barbecuing and smokers. I make all sorts of keto foods in the smoker.
My local source suddenly stopped carrying packers, and now only seems to have flats. I’d prefer to get points if I had to choose. I need to find a better meat market.
They carry beef short ribs, though, so I’ve done a lot of them.
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#5899
From freezer to yum in 7 minutes
Pulled pork fried in lard,
Crushed kale with two cubes of tomato sauce and heavy cream
And loads of salt
CFLBob
(Central Florida Bob )
#5902
Could be fun, though. Think we ought to add a thread to “Food” or what? I can do that.
jesscat606
(Jesse)
#5903
Sure. In my area, Kroger has bone-in pork shoulder roasts for $1.75/lb. I get the biggest one that will fit in my crockpot; for me, that’s about a 6-7 pounder. These usually have a pretty thick fat pad on one side; what I do is score the fat pad in a checkerboard pattern all the way through; then rub it all over with salt/pepper. Heat a Tbsp of oil to smoking in a large heavy–bottomed skillet, and sear the roast on all sides. While optional, the caramelization will amp up the flavor!
Slice half a white onion thinly; no need to dice; thin slices will completely disintegrate and help to tenderize the meat. 
spread the onion slices in the bottom of the crockpot, along with 1 Tbsp diced garlic and 1/4 cup water. Add the roast, fat pad down; then sprinkle the top with more salt/pepper, along with another Tbsp diced garlic. Close it up, and turn the crockpot to low for ~24 hours. After 8-12 hours, the roast should be tender enough to easily pull out the shoulder bone, and the crockpot is usually at least half full of liquid. At this point, I usually flip the roast over. After another 12 hours on low, I turn it off, and have some for supper; after it has cooled a bit, I’ll fork out the leftover meat, and refrigerate it. I refrigerate the juices separately; the fats will separate out and make very flavorful base for frying eggs, and the juices will have the gelatin and collagen from the bone, and are great for pretty much everything.
rustyk61
(*Rusty* Instagram: @Rustyk61)
#5904
I’m sure there is a plaque with my name on it at a farm in Mexico somewhere. And I’m sure the Oklahoma beef industry has heard my name.
Ernest
(Ernest)
#5906
