What Did You Eat Today?

[Geezy]

Al Pastor and eggs today. 

[Scott F.]

I did three eggs over top of a small ribeye and small sirloin.

Scott

[Geezy]

Around 11:00 I fixed a three egg omelette with smoked lamb and Irish Swiss cheese. 

While that was cooking I put 6.5 pounds of fatty chuck roast in the crock pot. I knew that omelette wasn’t going to hold me all day. 

It turned out great. 

[Scott F.]

Nothing. LOL

Scott

[Terry]

2 hours ago, Scott F. said:

Nothing. LOL

Scott

Sometimes nothing is the best thing to eat for the body. Super healing powers of fasting.

[Scott F.]

I'm hoping so. I have bloodwork coming up soon. My immunoglobulin numbers have inched back toward the norm since eating carnivore. I am hoping with the three to four maybe five prolonged fasts prior to testing will help boost/reset my immune system. This would be quite the turnaround in 12 months between the two.

The positives I can actually see, and feel, is the energy level from about 72 hours deep and the three to four days after the 96 hour fast has been completed. I had crazy amounts of energy after my first 96 hour fast and I felt incredible for several days afterwards. 

So, yep, sometimes 'nothing' is the best option.

Scott

 

[Terry]

OMAD for later Today. Started my Sunday off with a pickled egg . I picked up a bottle of Primal Kitchen chipotle/lime mayo and was thinking of making some deviled eggs using that. Very spicy mayo. 

"Life is good, now eat your meat" 

[Scott F.]

Today I am scrolling thru the 'what did you eat today?' to see how I am going to break the fast either tomorrow night or Tuesday morning. 

Although I am not hungry thus far, the 'what did you eat?' meals look very appealing.

I'm using the thread as 'my menu'.

Thanks for all the entries. 

Scott

[Mesa_John]

If you have a pellet grill/smoker, you have a HUGE opportunity to add some great flavor to your meats.

First.... put the raw meat out on the pellet grill, on the "smoke" setting.  This will keep the temp between 170-220 degrees, but really pump out smoke every 2-3 minutes or so.   I put some tenderloin on the grill this evening on "smoke" and left it there for an hour.  Then I brought inside and finished in an iron skillet in butter.....   

OH WOW!!!!!!!

 

 

[Terry]

10 hours ago, Mesa_John said:

If you have a pellet grill/smoker, you have a HUGE opportunity to add some great flavor to your meats.

First.... put the raw meat out on the pellet grill, on the "smoke" setting.  This will keep the temp between 170-220 degrees, but really pump out smoke every 2-3 minutes or so.   I put some tenderloin on the grill this evening on "smoke" and left it there for an hour.  Then I brought inside and finished in an iron skillet in butter.....   

OH WOW!!!!!!!

 

 

That is exactly what i do most times I grill steaks, Plus I have a "smoke tube" which is a stainless steel tube you add pellets into, light one end and it can add more smoke for up to 4 hours per fill. I have an original Traeger (made in USA one) and those early models were not very good on the smoke setting. I even got the Traeger upgrade but still not very good compared to other models out there in the marketplace. The smoke tube used by itself is great for smoking things like cheeses and hard boiled eggs. I sometimes smoke my eggs before pickling them - EXCELLENT flavor doing that. For brisket or pork shoulders I then fire up my Brinkman Cimarron and just go with cherry or hickory chunks all day long. Wrap at 165' and continue up to 203'. With food like that Who wouldn't want to be a carnivore???

[Geezy]

14 hours ago, Mesa_John said:

If you have a pellet grill/smoker, you have a HUGE opportunity to add some great flavor to your meats.

That ain’t no lie. 
I have a stick burner or off set smoker and I’ve been smoking my steaks and my hamburgers. I like eating them just smoked without putting a sear on them. 

[Terry]

Is anyone into eating Raw Beef? I'm tempted to tear into a raw ribeye one of these days just to say i did. Being in Wisconsin, at Christmas time there is always a plate of raw beef (high quality freshly ground round or sirloin) available and rye bread along with sliced raw onions and salt and pepper. It is the only time now that I will allow myself to eat a piece of bread . So frick'n good that you know you are going back for another round as you are eating the first one. If you go down the road 100 miles to Illinois they think you are insane if you explain that to them. 

[Geezy]

I have on occasion but it’s almost always been in the form of some prepared dish like Steak Tartare. I’ve also eaten my share of Mett, Parisa and Sashimi. 
I have no problem eating meat raw but I haven’t just eaten a steak raw unless you count eating a steak blue. 
 

[Terry]

41 minutes ago, Geezy said:

I have on occasion but it’s almost always been in the form of some prepared dish like Steak Tartare. I’ve also eaten my share of Mett, Parisa and Sashimi. 
I have no problem eating meat raw but I haven’t just eaten a steak raw unless you count eating a steak blue. 
 

 What does that term mean? I've heard that here before. I never googled it