Mine is a 9qt igloo. Cost $12 US at Wally World. I purchased it as a dedicated Sous Vide vessel. I have other coolers (Yeti soft side) for drinks on the go…I would consider 9 qt the smallest you’d want. And it’s not big enough for a rack of ribs unless you cut the rack in half.
What did you Keto today?
fischersd
(Steve)
#6897
I’ve always cut mine into half-racks anyways as that seems to be the most common serving size that people want. (also made it easier to fit in the smoker I used to use - could do 3 racks at a time on the side burner of my BBQ by cutting them in half) 
rhltechie
(Mandy)
#6898
Thanks! amateur photography is a hobby always of food…haha! which is why i am here probably!
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#6899
Same here 
… But most of the time the pictures I post here are taken seconds before I eat it when I am really hungry 
I need to fix the lighting situation around my dining table so I can take nice pictures every time 
rhltechie
(Mandy)
#6900
ha, I hear ya! I’m that person taking pics of my food…oh well.
and lighting…ugh, the issue we all face when trying to get a great shot! 
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#6901
Alexia
#6902
I’m currently cooking up another batch of clotted cream in the oven to be frozen in small containers for making individual keto cheese cakes, chocolate truffles, ‘to die for’ cream cheese frostings, and perhaps summer ice creams.
DiMo
(Diane)
#6903
Oh, please share these recipes and I’ll finally have no excuses left and will have to make some of my own clotted cream to try. Just saw this recipe for clotted cream in an InstantPot.
rhltechie
(Mandy)
#6905
Made fathead bagels tonight. Slathered with cream cheese immediately after this photo. Not bad for not bread!
CandyLindTX
(Candy Lind)
#6906
In actuality, you’re supposed to eat fat with your eggs. You’re also allowed some cheese. Check it out here (there are other descriptions/instructions around, but this is very straightforward and she’s got a ton of recipes).
CandyLindTX
(Candy Lind)
#6907
I just realized I have my sous vide vessel with interchangeable lids already in inventory! 
CFLBob
(Central Florida Bob )
#6908
Rubs for brisket are almost a religion. Many people say just to use salt and pepper. It gets more involved from there. My wife likes a little sugar to add to the bark.
A few hours before we mix 1/4 cup of brown sugar (yup, the real stuff), with 1/4 cup each of onion powder, garlic powder, kosher salt, and some red pepper. Coat the brisket in yellow mustard, then rub on the mixed spices. We leave it in a big plastic container and a few hours later, the salt has pulled some surface moisture out of the meat, combined with the moisture in the mustard and it has turned into a thick liquid. You’ll leave at least 3/4 of you sugar in the plastic container.
Put it in the smoker with the temperature set to 250 and cook until internal temperature of 203F. There’s a saying that a brisket is “done when it’s done” and it may be done sooner. “Done” is when pushing a temperature probe into it feels like pushing a toothpick into room temperature butter.
Hope that helps!
gundy
(Gabriel G.)
#6910
I love adding these dried ancho peppers to my chicken broth. Let it simmer for an hour or two. Adds real depth and color to an otherwise it simple broth.
clackley
(Cathy)
#6911
There are a ton of recipes for taztziki - just be sure to use high fat Greek yogurt. As for the pita bread, it is:
1 tbsp butter, melted
1 egg
1 tbsp coconut flour
1 tbsp oat fiber
1 tsp baking powder
Mix well and then spread onto a microwave safe plate as thin as you can . Microwave for 1 min and 44 seconds (that is what works in my microwave). Then quickly pan fry each side for a browning effect. Viola!
CandyLindTX
(Candy Lind)
#6912
Starting out light today with an omelette with olives and oozing cream cheese; plus bacon and BPC. I’ll be getting my porterhouse steak out of the freezer to enjoy later.
rhltechie
(Mandy)
#6913
No problem using the last of my pot roast meat on my fathead bagels with provolone. Turns out cream cheese and Annies Dijon makes a great sauce! Keto ranch on my spinach and lettuce. Yumo!!
rhltechie
(Mandy)
#6915
It was delicious with the fatty meat…I love the zingy nature of dijon. Make sure you get one without sugar…I love grey poupon but it has sugar…doh! only one I can find local without sugar is annies. Horseradish cream cheese would be delicious too. 