Biotest

What I Eat


#21

pork chop wrapped in bacon with a garlic, rosemary butter sauce, green beans with pearl onions, roasted bell peppers, and a buttered roll ( sorry it was good )


#22

smoked sausages wrapped in bacon, grilled onions and melted cheddar cheese wedges with bbq seasonings


#23

So jealous, I feel like I eat the same stuff day in day out, amazing!


#24

how do you smoke the meats? what equipement? any tips / thoughts?

thanks in advance!


#25

[quote]Ratchet wrote:
how do you smoke the meats? what equipement? any tips / thoughts?

thanks in advance![/quote]

I use a smoker. I have an electric brinkman, it’s really handy for short time pieces( fish, chicken, ribs, etc) and it works great for doing longer time pieces ( 10lb pork butt, full turkey, etc.). I also have a charcoal smoker I don’t use as often, unless I’m doing a lot of food at once.

Alton Brown can show you how to make an electric smoker, or you can buy one, or use a standard charcoal grill and indirect heating.


#26

[quote]Flatts wrote:
So jealous, I feel like I eat the same stuff day in day out, amazing![/quote]

This week I’ll be making pizza, probably 2 times this week, however use different topping each time so it’s different.

Take pork , you can buy butterfly chops, bone in chops, first cut chops, pork steaks, country ribs, boneless country ribs. First of all a different cut of meat makes it entirely different, the you can switch up the spices.

I might do something heavy with cumin and paprika, then the next time make it a cinnamon and clove crusted meat. Or something wild with chili powder and curry powder.

Spend about $50-100 on a bunch of spices then you can mix and match for a while. Or learn to make sauces( or buy sauces ) and just salt/pepper the meat then put some sauce on it. Also throw on a chiptole pepper or two and just use the adobo sauce as the flavoring.


#27

Omelette with cheddar and mozz cheese, paprika, pepper and sea salt on top.

Beef smoked sausage and regular pork sausage patties


#28

Smoked Chicken wings.

4 hours of brining ( did that last night, drained and let sit on a rack to dry over night in the fridge )

Rubbed down with seasoning this morning, sat in fridge all day on rack

2 hours of smoking, 4 minutes under the broiler for super crisp skin


#29

[quote]corstijeir wrote:
Smoked Chicken wings.

4 hours of brining ( did that last night, drained and let sit on a rack to dry over night in the fridge )

Rubbed down with seasoning this morning, sat in fridge all day on rack

2 hours of smoking, 4 minutes under the broiler for super crisp skin[/quote]

Wow. Nice!

“Your patience will be rewarded.” Alton Brown


#30

Almond flour pancakes, turkey sausage link, pork sausage patty, eggs, glass of almond milk


#31

Pumpkin with vanilla goop on top


#32

Garlic-rosemary pork chops!


#33

Garlic rosemary porkchop; squash, zucchini, red bell pepper; green beans with diced tomatoes


#34

Fritatta - sausage, zucchini, squash, onions, green onions, chipotle sauce, mozzarella


#35

Cheese omelette, smoked beef sausage, pork sausage


#36

taco salad


#37

Omelette with beef smoked sausage on top and inside, sausage patties and strawberries


#38

broiled pork chop, roasted tomatoes, green beans


#39

Charbroiled chiptole chicken, field peas, broccoli with parm


#40

Sausage and mozz omelette with green onions
Grapes
Salsa