Day one, Carnivore style (mostly)
nicsflyingcircus
Posts: 2,905 Member
Day 1 of Meativore May:
Breakfast: Coffee with HWC
Lunch: 8.7oz ribeye
Dinner: 4 eggs scrambled in butter, 5 strips of bacon
Post-dinner (at the soccer field in the dark/cool): Coffee with HWC.
SIMPLICITY!!!!
Breakfast: Coffee with HWC
Lunch: 8.7oz ribeye
Dinner: 4 eggs scrambled in butter, 5 strips of bacon
Post-dinner (at the soccer field in the dark/cool): Coffee with HWC.
SIMPLICITY!!!!
0
Replies
-
:drinker:
I am so getting bacon from the farmer's market tomorrow. I'm in such a kick for it...0 -
I also have the carcass and fatty juices from a chicken I roasted the other night simmering away in an attempt at bone broth, and my house smells like the best chicken soup over, lol.0
-
The kids keep begging for rotisserie chicken. Oh, darn. I guess that means I'm not cooking tonight!0
-
The kids keep begging for rotisserie chicken. Oh, darn. I guess that means I'm not cooking tonight!
We looove rotisserie chickens. Sadly, 1 chicken is pretty much not enough in my household of 6, which is why I tried my hand at roasting my own bird (5.5lber). We ended up with one drumstick and one breast left over, lol.
Maybe when I buy rotisserie chicken I just need to grab two and be done with it.
0 -
Oh, I'll probably go ahead and grab 2. 'cause, y'know, it's such a bad thing to have lunch for tomorrow...0
-
I have to admit, I completely forgot to grab something for lunch today. I'll probably grab a little thing of lunchmeat or something on my way to the park with the kids later. They seem to think they need a snack right after school every day, so we'd end up stopping anyway since I didn't grab anything at the house.0
-
I caught the rotisserie chickens at my local WM on markdown the other day. One fed my guy and I fully, without too much leftover, so I'll definitely have my eye out going forward.
0 -
How do you cook a rotisserie? (kind of on-topic, right?)0
-
It cooks in a large oven on a spinning thing.0
-
itsjustdawn wrote: »How do you cook a rotisserie? (kind of on-topic, right?)nicsflyingcircus wrote: »It cooks in a large oven on a spinning thing.
When I was a poor university students I worked at a 24hr service station/cafe that cooked these. They were the bane of my existence. It's an awful job to spit the chickens and then clean the cooker.
Basically, it's a big oven. You spit chickens on a long metal skewer then the skewer is fitted into the machine. I don't remember exactly but there is 4-6 skewers per machine. The skewers spin and then the entire inside of the open spins. Aussies call them BBQ chickens. You can roast 20-30 chickens at once in a big oven.
You can also get a rotisserie attachment for BBQ's at home that fit under the hood. It's driven by a small motor that keeps the rotisserie spinning. Pork roast is really nice on the rotisserie too.
*edit* typing errors
0 -
itsjustdawn wrote: »How do you cook a rotisserie? (kind of on-topic, right?)
Those whole "fryer" chickens cook fine in a regular oven without the spinning rotisserie too. But a lot of times the cooked ones at the grocery store are even cheaper than raw because stores use them as a loss-leader.
0 -
We had rotisserie chicken last night. I love that you all manage to feed a whole family on one chicken. Know what I did? I stood over that thing and ate it with my bare hands while my fiancé prepped meat for tonight. Honestly, it makes me feel like I'm on The Walking Dead when I don't get home until 8 from work and I stand above that dead chicken body, picking meat off the bones. Lol. But yeah. I finished my half and then he ate his half. It looked like the dogs got into it. This is what happens when you have an 1.5 hour commute and then grocery shop before dinner. Would you judge me more or less knowing I dipped some pieces in mayo?0
-
Also I've made some pretty good roasted chickens that are sooo much better than rotisserie. It's easy to just pop it into the oven. Then you can get a bigger bird to feed the fam.
Oh oh and also good job on day 1!0 -
We had rotisserie chicken last night. I love that you all manage to feed a whole family on one chicken. Know what I did? I stood over that thing and ate it with my bare hands while my fiancé prepped meat for tonight. Honestly, it makes me feel like I'm on The Walking Dead when I don't get home until 8 from work and I stand above that dead chicken body, picking meat off the bones. Lol. But yeah. I finished my half and then he ate his half. It looked like the dogs got into it. This is what happens when you have an 1.5 hour commute and then grocery shop before dinner. Would you judge me more or less knowing I dipped some pieces in mayo?
I've not eaten a whole chicken but I will easily devour 1/2 and then eat the skin off the other half and then maybe the other leg and perhaps the other wing too. I just buy 2 chickens now. 
0 -
Me too! Screw the second breast. I just want the skin.0
-
-
We had rotisserie chicken last night. I love that you all manage to feed a whole family on one chicken. Know what I did? I stood over that thing and ate it with my bare hands while my fiancé prepped meat for tonight. Honestly, it makes me feel like I'm on The Walking Dead when I don't get home until 8 from work and I stand above that dead chicken body, picking meat off the bones. Lol. But yeah. I finished my half and then he ate his half. It looked like the dogs got into it. This is what happens when you have an 1.5 hour commute and then grocery shop before dinner. Would you judge me more or less knowing I dipped some pieces in mayo?
I dip in salted butter, myself, though mayo would be yummy too!!!
And yeah, the skins...oh the magical skins. Should be it's own food group!0 -
i use the leftovers to make chicken soup, it's really good. and i am not much of a cook (um, at all) but i feel like i get my money's worth out of those bad boys!0
-
You guys are making me hungry! :-)0
-
I haven't bought a rotisserie chicken since I found the crockpot roasted chicken recipe. Soooo much more meat on a $10 chicken than the $7 rotisserie, and I can control the spices.0
-
octobubbles wrote: »I haven't bought a rotisserie chicken since I found the crockpot roasted chicken recipe. Soooo much more meat on a $10 chicken than the $7 rotisserie, and I can control the spices.
Please share recipe!!!0 -
Http://everydaypaleo.com/spice-rub-crock-pot-chicken/
Hopefully that link is correct. I can't paste in forums using the app.
The first time I made it I let it cook for 6 hours because I was afraid of undercooking it, and it was dry. So definitely no longer than necessary. Now I do four hours and cut into the thigh to check it (it's usually done). The key here is do NOT cook it on high, and not longer than necessary.0 -
If you are into the crispy skins, I have the BEST thigh recipe.
Bone-in, skin on thighs. Make a slit in the meat to either side of the bone. Salt both sides of meat generously. Lay thighs skin down in a cold non-stick (I use ceramic) pan. Put on a burner over medium-high heat until you get a good sizzle and the fat begins to render. Drop the heat to medium-low and pop a lid over the pan. Cook for 18-20 minutes.
The skin is RIDICULOUS and the meat is tender and juicy.0 -
octobubbles wrote: »Http://everydaypaleo.com/spice-rub-crock-pot-chicken/
Hopefully that link is correct. I can't paste in forums using the app.
The first time I made it I let it cook for 6 hours because I was afraid of undercooking it, and it was dry. So definitely no longer than necessary. Now I do four hours and cut into the thigh to check it (it's usually done). The key here is do NOT cook it on high, and not longer than necessary.
Thanks! Looks interesting... Might have to buy some poultry seasoning.nicsflyingcircus wrote: »If you are into the crispy skins, I have the BEST thigh recipe.
Bone-in, skin on thighs. Make a slit in the meat to either side of the bone. Salt both sides of meat generously. Lay thighs skin down in a cold non-stick (I use ceramic) pan. Put on a burner over medium-high heat until you get a good sizzle and the fat begins to render. Drop the heat to medium-low and pop a lid over the pan. Cook for 18-20 minutes.
The skin is RIDICULOUS and the meat is tender and juicy.
You think this would work with leg quarters? They're way cheaper than buying thighs alone...
Oh, and the slit, is that through the skin or under it? Assuming you salt under the skin? On top? or both?0 -
You cut the slit through the thickest part of the meat on the non skin side. You could also remove the bones and give them a good whack.0
-
octobubbles wrote: »You cut the slit through the thickest part of the meat on the non skin side. You could also remove the bones and give them a good whack.
Yeah, non-skin side. If you remove the bone, it would alter cooking time. I've considered it, but not tried it yet.
The salt goes on the skin and on the meat on the non skin side
You could try it with leg quarters, I just don't know how the skin on the "up" side of the drumsticks would come out.
0 -
octobubbles wrote: »You cut the slit through the thickest part of the meat on the non skin side. You could also remove the bones and give them a good whack.
Whacking meat is SUCH a GREAT stress relief.nicsflyingcircus wrote: »octobubbles wrote: »You cut the slit through the thickest part of the meat on the non skin side. You could also remove the bones and give them a good whack.
Yeah, non-skin side. If you remove the bone, it would alter cooking time. I've considered it, but not tried it yet.
The salt goes on the skin and on the meat on the non skin side
You could try it with leg quarters, I just don't know how the skin on the "up" side of the drumsticks would come out.
I can always snip the skin on the backside and make it lay flat. I'm SOO UBER excited about trying this... So far I've just been roasting them, and my fiance doesn't like it unless I pull the skin off after baking the legs and crisp it up extra. LOL This sounds like a fabulous compromise.
And my next investment for myself is a cast iron skillet for all my yummy searing! Maybe for my birthday in July.
Thanks, y'all!
0 -
KnitOrMiss wrote: »
Whacking meat is SUCH a GREAT stress relief.KnitOrMiss wrote: »And my next investment for myself is a cast iron skillet for all my yummy searing! Maybe for my birthday in July.
I picked up a 12" Emeril brand cast iron skillet for making the Nomnompaleo cracklin' chicken for $25. Very happy with it so far!0 -
octobubbles wrote: »KnitOrMiss wrote: »
Whacking meat is SUCH a GREAT stress relief.KnitOrMiss wrote: »And my next investment for myself is a cast iron skillet for all my yummy searing! Maybe for my birthday in July.
I picked up a 12" Emeril brand cast iron skillet for making the Nomnompaleo cracklin' chicken for $25. Very happy with it so far!
I have a local farm and home store that has AWESOME prices on cast iron, because they have camping stuff. I want ALL OF IT! They have grill pans and huge dutch ovens and all kinds of awesomeness. Seriously debating replacing all my cookware with cast iron! I know it won't work exactly that way, but it is appealing.0 -
I made pizza last night... Chicken breast crust and added butter, cheese and pepperoni for the topping. It was awesome! I am having leftovers for lunch!0
This discussion has been closed.