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Meat diversion
nill4me
Posts: 682 Member
So...one of our keto pals gave me an awesome recipe I was totally looking forward to making this weekend...so, I toddled off to the grocery to do my shopping, fully anticipating buying the required pork butt/shoulder required for said awesome recipe. Low and behold there was an awesome sale on steak....I was totally distracted (i mean we are talking a STEAK SALE PEOPLE), and found out when I got home, that I had forgotten the required port butt/shoulder...lol... I guess I'm not quite to the "clarity" part of keto clarity yet... 
On an up-note...the rib eyes were the bomb.
On an up-note...the rib eyes were the bomb.
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Did you grill them or fry them? When I started this diet six weeks ago, I went out and bought a grill (Charbroil Infra red) best grill I have ever owned!0
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Hi dan. We grilled them. I found a nice marnade on pinterest. I don't think I've heard of infrared grilling!0
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Yea, the way its constructed, if you cook high fat meats and chicken with the skin on, when the highly flammable fat drips on the grill below, the grill will NOT catch everything on fire (and consequently blacken your meat on the outside ~ raw on the inside, and/or constant baby-sitting of the meat with a water spray bottle). This has plagued grillers for years. All those problems have been solved with this grill.
I bought the grill at Lowe's on sale, I think under $200 (with new propane bottle). And they assembled it..(what a deal, only in America!)0 -
Oh and by-the-way. Certain bbq'ers have contended that you have to use charcoal briquettes, or use different flavored wood chips like apple or mesquite to make everything taste good. I disagree, I have always contended that its the FAT that makes the wonderful taste. The fat in the meat AND the fat that drips on the hot metal and billows up tasty/aromatic smoke. This new grill does that wonderfully! It gets so foggy with all the fat smoke at my house, I am worried someone is gonna call the fire department!0
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LOL.....
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That sounds great, and personally, I think you were clear minded choosing the ribeyes.
Oh, and another good way to flavor your meats is to ask your butcher to give you the fat scraps they cut off the meat. You render them down on low heat in a pot, then brush the fat on your meats before and during grilling, frying in cast iron, etc.
DELISH!0 -
sljohnson1207 wrote: »That sounds great, and personally, I think you were clear minded choosing the ribeyes.
Oh, and another good way to flavor your meats is to ask your butcher to give you the fat scraps they cut off the meat. You render them down on low heat in a pot, then brush the fat on your meats before and during grilling, frying in cast iron, etc.
DELISH!
SAY WHAT!? I'm so trying this.0 -
Oh and by-the-way. Certain bbq'ers have contended that you have to use charcoal briquettes, or use different flavored wood chips like apple or mesquite to make everything taste good. I disagree, I have always contended that its the FAT that makes the wonderful taste. The fat in the meat AND the fat that drips on the hot metal and billows up tasty/aromatic smoke. This new grill does that wonderfully! It gets so foggy with all the fat smoke at my house, I am worried someone is gonna call the fire department!
lol Dan...I'm surprised mine haven't just stopped by....we literally live right behind them.0 -
sljohnson1207 wrote: »
DELISH!
SAY WHAT!? I'm so trying this.
Me too!0
This discussion has been closed.