Steven2023

Which ones?

Wow! Those look good, too! Do you think adding the steak sauce you made would go good inside these wraps?

Now this looks good! I will have to try this. I'm not quite sure where to get the truffles though.

This made me think of this video: https://www.youtube.com/watch?v=-4CYJzrH9gk There are a lot of other videos on the same subject. But it does sound intriguing and delicious. I have yet to try them. Also, you won't get burnt butter if you use clarified butter or ghee when frying foods. The milk solids have been removed and that is what actually burns when butter gets too hot.

That's 2 Argentinian Chorizo patties, about 4 thinly sliced grilled chuck steaks, and scrambled eggs with jalapeño slices and cheese.

Looking good!

This is something different. Smoked and grill-seared swordfish! With a nice slice of some homemade compound butter.

I'm not sure how relevant this video is, but you can give it a try. Dr. Ken Berry offers alternatives to expensive meats. Hopefully, you can find similar deals in the Netherlands. https://www.youtube.com/watch?v=EGnfoD35m6c

Woohoo! My sodium citrate came in. Now to try that queso sauce again, but with the right texture this time!

That's a good start and it's easy to make it into many different things. But there's a world of meat out there and depending on your level of carnivore you're doing, there are a lot of spices that have no carbs or sugar in them that you could use. You can always check YouTube for carnivore recipes to expand your variety of meals. Lots of ideas available to try and alter to your liking.

So far, I've only made burnt ends out of it. The recipe says to cut them into appox 1" cubes. Cover them (similar to what you do when you bread something for deep frying or pan frying) with your favorite meat rub. Then it says to bake them for 2 hours at 250 F. When I bake mine, I put them in my pellet grill so they not only bake but get a generous dose of smoke on them. There is another step that I don't do as it calls for drenching the ends in a BBQ sauce glaze and letting them cook for another hour (covered). But there are too many devils in all the BBQ sauce I've seen to do that step. As far as the pork belly at Kroger, I don't know as we don't have Kroger's in my part of the country. I got this particular pork belly at Walmart. It comes unfrozen in a tray that has 5 or 6 fat strips. I have since found whole slabs of pork belly at the commissary here on base (unfrozen). I would guess that the frozen stuff would be okay depending if it is an entire slab or what. Someone else might be able to better answer that one.

I just finished a grill session and ended up with some bacon-wrapped pork loins, wagyu patties, paper-thin chuck steaks, and another batch of pork belly burnt ends. 😋 This should last me a while. 😁

Well, that's one way of doing it. If you have to stick to those kinds of ingredients because of your diet goals/constraints, there's nothing wrong in that. I like to have a variety of flavors and sometimes try to replicate the flavors produced by the food industry, only without all the devils they put in foods. 🙂

Hmmm. What I did was a hybrid concoction. When I was looking for a good recipe, most of them swore by making sure you use white American cheese. I don't use that cheese because there are too many devils in it for me. But if you don't have a problem with the white American cheese, go for it. What I did was in one recipe (carnivore) they said to use 2c of heavy cream for the base. I used: .5 cups heavy cream 1 block Philadelphia cream cheese 1/2 pound Chorizo (or whatever meat you decide to use) 3 Tbs Chives 1/8 tsp Celery seed 1/4 tsp Cayenne 2 Tbs Smoked Paprika 1/4 tsp Garlic powder 1/4 tsp Onion powder 1/2 cup Chicken broth (or bone broth) I am trying to remember how I did this as I did it on the fly since I was combining recipes. I know I heated the heavy cream up pretty good and added the block of cream cheese to it. Once it was melted, I added all the dry ingredients. After combining all of those, I added the chicken broth. Mix and serve at room temperature. I tried to find the original videos without success. However, I did find this one: https://www.youtube.com/watch?v=enS8WEUlhgQ This looks like the ticket as it is just a base. But it appears to have the correct texture of the cheese as a goal. What I would do here is either make the liquid heavy cream or bone broth. Then I would add the appropriate amount of sodium citrate followed by the dry ingredients above. My cheese sauce didn't turn out very spicy at all. So I think I would add either some chili flakes or some siracha sauce to the mix.

This was good! Scrambled eggs with bacon, ground beef, jalapeno peppers, olives, and smoked mozzarella cheese.

I tried that, too. I found a recipe for the queso sauce. Added my homemade chorizo and topped my pork rinds.

Hmmmm.... That doesn't seem that bad. I think I'll visit Sam's.

This is all the closer I can get to Wagyu...

Aren't they on the pricy side? I'd love to try some myself.

Nice. I just found out I can get a pork belly slab in cryovac at the Commissary for less than $2 a pound. I don't know if that's a good price or not, but right now it's the only price that I know of.

Do you get your slab bacon locally?

That may be healthier than a microwave.

🤭 That's funny because I am sure you are the only person in the world that that has ever happened to. 😁

Funny you said that. I just finished grilling 2 ribeye steaks, 4 bacon-wrapped pork loins, 16 hamburger patties, and on the pellet grill made a bunch of burnt-end pork belly bites. The pork belly bites were really simple to make. I purchased some raw pork belly, cut it into 1" cubes. The I generously coated them all with Butt Rub. (You could use whatever rub you like or are used to). I pre-heated the pellet grill to 250 f and left the bites in for 2 hours. The recipe didn't offer an internal temperature goal, so at the end of 2 hours, I checked the temp and they were all around 200 f internal. Man! They are good. Juicy, very tender, almost melt in your mouth tender. I imagine if you didn't have a pellet grill, you could just bake them in your oven for 2 hours (make sure you have a drip pan).

Oh! That looks good!