Search Results

Here is a delicious recipe for a Keto BBQ Pulled Pork Sandwich which has only 8 Grams of Carbohydrates. Recipe for Keto Coleslaw Ingredients: 14 ounce bag Coleslaw Mix 1 cup Mayonnaise 2 tablespoons Heavy Cream 1 teaspoon prepared Yellow Mustard 1 teaspoon Garlic Salt 1 teaspoon Black Pepper 1 Tablespoon Green Onion Add the coleslaw mix to a food processor fitted with the blade attachment and pulse until you have small chunks of coleslaw. Remove from the food processor and add to a mixing bowl. Add the mayonnaise, heavy cream, mustard, garlic salt, pepper, and chives to a small bowl and whisk together until smooth. Pour the coleslaw dressing over the coleslaw mix and stir to combine. Serve immediately or cover and store in the fridge for up to 3 days. Recipe for Low Carb Hamburger Buns Ingredients: 1 1/2 cup Mozzarella Cheese 2 oz Cream Cheese 1 Large Egg 1 1/2 cup Almond Flour 1 tbsp Baking Powder Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth. Add the dry ingredients and process until a dough forms. It is very sticky! If it's too sticky to handle, let it cool for a few minutes. Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. Place cheap-o metal pan at the bottom of the oven. When oven is ready, remove the hamburger bun dough from the freezer and divide into 5 equal pieces. Lightly oil hands and roll each portion into a ball. Drop onto the parchment paper and gently flatten slightly with your hand, while still retaining a domed shape. (You will have to experiment with how much to flatten because it's hard to explain accurately.) Place 6 ice cubes in the metal pan at the bottom of the oven. Then place the rolls into the oven. This will help the rolls rise and spread. Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy. Keep burger buns in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well. To see me make this recipe step by step simply watch my video below.

Here is a very simple recipe to make some Delicious Smoked Sea Scallops wrapped in Bacon. Ingredients: 1-2 Pounds of Sea Scallops 1 Pound of Bacon 1 Lemon 1 Tablespoon Olive Oil 1 Tablespoon Smoked Paprika Salt, Pepper and Garlic Powder to Taste Place the scallops down into a gallon sized ziptop bag and pour about 1 Tablespoon of olive oil down into the bag. Season with Salt, Pepper, Garlic Powder and Smoked Paprika, and squeeze the juice of half a Lemon in bag as well. Mix well with hands and let marinate in Refrigerator for 1/2 Hour to an Hour. Wrap Scallops in Bacon and cut to size. Try to use cooked Bacon from the Sous Vide method for best results. (147 Degrees for 8-24 Hours) Arrange on Smoker Rack and Season one last time with Smoked Paprika and Black Pepper. It is imperative that these scallops cook at a low temperature to give them time with the smoke and to make sure that they do not get done too quick or overcook. Set up your smoker for cooking at about 210 to 220°F. Smoke for 45 Minutes to 1 Hour, or until internal temperature reaches 145 Degrees Fahrenheit. Bacon Cream Sauce Ingredients: 1 Stick of Butter 1 Cup of Heavy Cream Juice from Half a Lemon 1/2 Cup of Parmesan Cheese 2-3 Slices of Bacon 1 Tablespoon Olive Oil Cut Bacon into small pieces. Saute in Olive Oil until done. Remove and add Butter, Cream and Parmesan Cheese. Reduce heat and stir until reduced by half. Add Bacon pieces and mix in. Serve Smoked Sea Scallops with Bacon Cream Sauce. Enjoy! Watch my Video below where I show you the whole process, step by step.

Here is a very simple recipe for some Delicious Sous Vide Stuffed Bacon and Blue Cheese Burgers. Ingredients: 2 Pounds of Ground Beef 4 Ounces of Cream Cheese (1/2 Package) 4 Ounces of Bacon Bits 4 Ounces of Blue Cheese Crumbles Salt, Pepper and Garlic Powder to taste Shape Ground Beef into 8 1/4 pound balls. 4 Should be slightly larger, which will be for the base of the Burgers. Using a Burger Press fill the center with both cheeses and Bacon. Carefully place Burgers into Freezer Bags. Freeze for an half hour to firm up if required. Cook Burgers Sous Vide for 2 Hours at 135 degrees Fahrenheit. Carefully Remove from Bags and dry off with Paper Towels. Grill or Fry Burgers over High Heat for 90-120 Seconds on each side to Crisp outside of Burger. Top Burgers with more Blue Cheese and add Toppings of your choice. Enjoy! Watch my video below that shows you step by step how to make these Delicious Burgers!

Here is a very easy yet delicious way to make Smoked Salmon, with an Apricot Dijon Glaze. Brine recipe: 3 parts Brown Sugar 1 part Kosher Salt Apricot Dijon Glaze: (enough for 1-1 1/2 pounds of Fish) 1/4 Cup Apricot Preserves 1 Tablespoon Stone Ground Mustard 1 Tablespoon Dijon Mustard 1 Tablespoon Soy Sauce (Low Sodium) 1 Tablespoon Lime Juice 2 Teaspoons Grated Ginger 2 Teaspoons Grated Garlic Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours. Rinse fish under cold water to remove the brine. Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed. Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours. Glaze the Salmon with the Apricot Dijon Glaze a few times during the last 30-45 minutes of cooking time. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Watch my video below to see me do the whole process, step by step.

Here is a very simple yet delicious recipe for Pork Chops that needs only 5 ingredients. Ingredients: 1 1/2 Tablespoon Kosher Salt 1 Tablespoon Black Pepper 1 Teaspoon Chili Powder 1 Teaspoon Garlic Powder 1/2 Cup Honey Mix the dry spices together. Generously sprinkle spice mixture all over the Pork Chops. Place in refrigerator for 1/2-1 hour. Cold Smoke Pork Chops for 1-1 1/2 hours, or until Pork Chops have slightly changed color and absorbed some smoke. Remove and seal in bag. Cook Sous Vide at 144 degrees Fahrenheit for 2-4 hours. If Pork Chops are thicker than 1 inch cook for 3-4 Hours. Remove from bag and dry off completely with paper towels. Apply second dose of Spice Rub. Coat Pork Chops with Honey, and heat for 1 minute on each side on grill or oven. Slice and Enjoy! Watch my video below to see the whole process from beginning to end.

I do a comparison of Curing vs Brining, to settle the age old question, To Cure or not to Cure? Is it worth the extra time to Cure? Pop's Brine: 1 Gallon Distilled Water 1/3-1 Cup of Kosher Salt 1 Cup of White Sugar 1 Cup of Brown Sugar 2 Tablespoons of Pickling Spice (Optional) 1 Tablespoon of Curing Salt ( Prague Powder No# 1) Mix all ingredients together in a non-reactive container, stirring constantly until all particles have completely dissolved. Inject Curing solution into Chickens, making sure to get all areas to ensure proper Curing. Soak Chickens in the Curing solution for 2-3 days in your refrigerator. Remove and rinse off very well. Dry off Chicken with paper towels, and allow to air dry in the refrigerator for at least an hour. Apply Rub of your choice. Smoke Chicken for 1 1/2-2 hours, or until Chicken reaches an internal temperature of 165 degrees. Enjoy! Click the video below to see me guide you through the whole process, step by step.

Check out how easy it is to make Sous Vide Surf and Turf, Loster Tails and Tri-Tip. Season Tri-Tip with seasonings of your choice. Vacuum seal in bag and place in refrigerator for several hours or overnight if possible. Prepare Lobster Tails by cutting along the back of the tail and gently removing meat. Lightly season with Salt & Pepper. Place meat back into shells and add butter and some lemon juice on top. Place in Ziploc Freezer bag covered with lemon slices, to prevent sharp edges of tails from puncturing the bag. Sous Vide cook Lobster Tails for 45 minutes at 140 degrees Fahrenheit. When done remove bag and place in container with cold water and ice, and store in refrigerator until later. Sous Vide Cook Tri-Tip at 135 degrees Fahrenheit for 3-6 hours. Remove from bag and dry completely off with paper towels. Grill Tri-Tips over direct heat on grill for 2-3 minutes per side, or until a nice crust in formed. Grill Lobster Tails over indirect heat for 5-8 minutes, or until warmed up. Enjoy! For more detailed instructions just click below to watch my video showing you how to make this, step by step.

Check out how easy it is to make Smoked Shrimp Scampi. Ingredients: 2-3 Pounds of Shrimp (Bigger is Better) 2 Sticks of Butter (1/2 Pound) 2 Tablespoons Minced Garlic Old Bay Seasoning 1 Lemon Fresh Parsley, chopped Salt & Pepper Arrange Shrimp in a pan. Sprinkle generously with Old Bay Seasoning. Finish by applying Salt & Pepper. Melt Butter in pan or measuring cup. Add Garlic and fresh Parsley, stir well. Squeeze Lemon Juice from Lemon into Butter mixture. Pour Butter over mixture and stir until all the Shrimp are well coated. Smoke in Smoker at 225-250 degrees Fahrenheit for 10-15 minutes. Stir and check shrimp to see how done they are. Continue to smoke for a total time of 20-40 minutes, or until Shrimp changes color and in done. Squeeze additional Lemon on Shrimp and Garnish with additional Parsley. Serve immediately over Pasta or Rice. Enjoy! Watch my video below to see the whole process, step by step.

Let me show you how easy it is to make a Pork Stuffed, Bacon Wrapped, Smoked Pineapple, otherwise know as a Swineapple. Ingredients: Pineapple Pork (Tenderloin, Chops or Boneless Ribs) Rub of your choice Thick Cut Bacon Skewers Slice Pork into small pieces and season with Rub of your choice. My homemade rub has: 4 Tablespoons Salt 1 Tablespoon Black Pepper 2 Teaspoons Garlic Powder 2 Teaspoons Chili Powder Place Pork in Freezer bag and cook sous vide at 136 degrees for 1-3 hours. When done cool with water and ice, and place in refrigerator for at least an hour. Slice top off Pineapple and core out center. Save juice for glaze later. Stuff Pork inside Pineapple and secure top of Pineapple with skewers. Wrap Pineapple with Bacon Weave, secure with additional skewers to help bacon remain in place. Smoke for 1-2 hours at 225-250 degrees, or until Bacon is brown and crispy. Slice into pieces and enjoy! For more detail instructions simply watch my video below.

Here is a very simple and easy way to make some delicious Sous Vide Tequila and Lime Chicken Fajitas. Ingredients: 4-6 Boneless and Skinless Chicken Breasts 2 Yellow Onions 4 Bell Peppers (Red, Green, Yellow or Red) 2 shots of Tequila (3 ounces) 3 ounces of Honey 3 ounces of Lime Juice 2 1/2 Tablespoons of Olive Oil 2 Tablespoons of Chili Powder 3 Teaspoons of Cumin 3-4 Garlic Cloves, diced 2 Teaspoons Salt 1 Teaspoon Black Pepper 1 Teaspoon Red Pepper Flakes (or Cayenne Pepper) 1 Handful of Cilantro Slice Bell Peppers and Onions into long strips. Slice Chicken Breasts into long strips as well. Combine all spices, olive oil, tequila, honey, and lime juice in a small bowl. Stir until mixed together well. Place Chicken strips into plastic bag, and pour Spice mixture into bag. Mix together until Chicken strips are coated well. Place Peppers and Onions in separate plastic bag. Add 1/2 Tablespoon of Olive Oil, and some Salt and Pepper. Cook Chicken and Pepper and Onions in Sous Vide bath at 149 degrees Fahrenheit for 2-3 hours. Remove from bath when done. Saute Peppers and Onions in frying pan over medium high heat for 2-3 minutes to crisp up. Drain liquid from Chicken and remove Cilantro. Add Chicken to frying pan and continue cooking for a few minutes. Serve immediately while still sizzling. Make Tacos or Burritos, and top with Salsa, Cheese and Sour Cream. Enjoy! Watch my video below where I show you the whole process, step by step.

Here is a foolproof way to make a delicious Smoked Sous Vide Beef Brisket. Ingredients: Beef Brisket (Whole Packer, Point of Flat) Kosher Salt Ground Pepper Trim Brisket. Apply even amounts of Salt and Pepper on Beef Brisket. Cold Smoke Brisket for 2-3 hours, or until it takes on a nice smokey color. Vacuum Seal inside bag and cook Sous Vide for 24-36 Hours at 155 Degrees Fahrenheit. Remove from bag, dry off and apply a light dose of Salt and Pepper. Heat slowly on Smoker, Grill or Oven at 225-275 Degrees Fahrenheit for 2 1/2 -3 Hours, or until nice Bark forms on Brisket. Slice and Enjoy! To see my video showing you the whole process, step by step, just click the play button below.

Here is a Delicious way to make some Juicy Smoked Drunken Drumsticks. Ingredients: Chicken Drumsticks 1/2 Cup Brown Sugar 1/2 Cup Kosher Salt 40 Ounces Water 2-12 Ounce Beers Chicken Rub BBQ Sauce Make Brine by adding Salt and Brown Sugar to Water. Stir until dissolved. Add 24 Ounces of Beer and continue to stir. Soak Chicken Drumsticks in Brine for 2-3 Hours. Remove from Brine and Rinse well. Dry off with Paper Towels. Apply Chicken Rub of your choice. Smoke for 1 1/2 - 2 Hours, or until internal temperature reaches 166 degrees Fahrenheit. Mix BBQ Sauce and Beer together, and apply to Chicken Drumsticks for last 20 minutes to form a nice glaze. Eat and Enjoy! Watch my video below to see the whole process.