What was the price SUPPOSED to be? I’m almost afraid to ask.
What did you Keto today?
fischersd
(Steve)
#6358
Well? Was it a religious experience? (did you sous vide?) Were you transported to a higher plane of beefy experience??? 
Details man!!! 
CFLBob
(Central Florida Bob )
#6359
Just put dinner in the smoker, a fatty.
It’ll look different in a few hours, but should be done around 5:00-5:30
mtncntrykid
(Ron)
#6361
Rusty,
I have to say… I have seen pictures of your daily meals and if I were fortunate enough to feast like you do daily I wouldn’t feel like heaven isn’t in my future as I was already there!
mtncntrykid
(Ron)
#6363
Not sure I want to know what’s inside after a few hours?
Sorry, couldn’t resist:
Looks delish Bob!
fischersd
(Steve)
#6366
First Keto Pizza (courtesy of @carl’s and @matt’s recipes). Pretty much used Matt’s dough recipe with Carl’s prep instructions (hate getting out my food processor).
Toppings: Pepperoni, Bacon, Italian Sausage, Ham, Mushrooms, Green Peppers, Green Olives, Pizza Sauce (the sauce being the spice mix from the “exquisite pizza sauce” recipe, mixed with 1/4C of Hunt’s Low Fat Pasta Sauce).
This was pretty damn AWESOME!! Managed to polish off 3 of the 8 slices (absolutely stuffed!!)
You know, this crust would likely make fantastic panini bread!!!
MiKetoAF
(Mike W.)
#6369
On one of the recent Obesity Code podcasts Megan talked about how nuts were supposed to be on the ways NOT to break a fast list. They’re very hard on the digestive system. Should wait a day or so before eating nuts she said. Just some food for thought. I always broke my shorter fasts with macs as well. Not anymore.
gundy
(Gabriel G.)
#6371
I didn’t follow a recipe, but I can give you the basics…
I trimmed it to be a large center-cut, scored it with a sharp knife and then put some 5-spice on it. I just googled for a few common ingredients/ratios for the 5-spice and put my own together. I think I threw on some salt and pepper too.
(BTW, I made yummy pork-belly burnt-ends with the trimmings/scraps.)
I double wrapped that in heavy foil and put in in the oven at 200℉ or so for 7 to 10 hours (can’t recall time or temp for sure). I pulled that out and reserved the juices and fats.
I preheated the oven to 550.
I took the drippings that were put aside and reduced them with some additional 5-spice. When it started thickening up by itself, I added a bit of thickener to help it along (probably xanthen gum) and a fair amount of sweetener (probably xylitol). I let that get pretty sticky and then covered the whole belly it. I hit it as hard as I could in the hot oven without burning it (6 or 8 minutes?).
It was very tender at this point. Super easy to cut into smaller squares (2.5" x 2.5" ish). I placed those squares on a wire rack to keep them off the bottom of the baking sheet. I also kept them separated from each other so they could get some heat between them and crisp up a bit. I put the rack back in the oven but on broil this time. I pulled it out before it started smoking
Last step was taking them to a family gathering where it all got eaten before I got any
(The pictured square is of one that was a little smaller than the rest so I took the pic and ate it before sharing.)
CFLBob
(Central Florida Bob )
#6374
It was a one pound package of pork breakfast sausage, rolled flat, then stuffed with Italian Genoa salami and provolone cheese. Rough guess is 4oz ea. Maybe 4oz provolone and less Genoa. Rolled up into a loaf, the laid onto the bacon weave and that rolled up.
It literally didn’t last long enough to get a picture. Turned my back for a few seconds.
Almost a perfect pure carnivore dinner. I like to put spinach down the center of one of these, too, but we were out. We did have a couple of leftover cauliflower “tater tots”, but other than the leftovers, no veggies were harmed or even inconvenienced.
CandyLindTX
(Candy Lind)
#6375
Did you follow a recipe? If so, please post a link in the recipes topic!