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2018-01-28 Keto Meal Prep/Vlog

If you follow me on Instagram, which you should at read out on pedo you’ll, see that I went to midnight bingo last night I won, which is dope only hundred and fifty dollars. I had to split the pot, but that’s fine. It was a really fun time, but I also had my first unplanned cheat meal, so I knew there was going to be pizza and everything – and I was like: oh no, I’m not going to eat, I’m going to be fine, but as the night went on it Became clear that I was like nah, I’m doing this, I’m hanging with the crew and I’m going to enjoy it.

So that’s what I did. There was Pizza Hut. There was brownies, there was caramel corn, there were fries, I mean, and it was delicious, like you know, hashtag no regrets. The thing is. If you also read my weigh-ins once you should um, you know that I weigh in on the first of the month. So that means February 1st is coming up on Thursday, but I’ve been doing like quasi weigh-ins. You know for throughout the month and honestly, I’m still at the exact same weight like I’ve lost no weight whatsoever, which I mean coming off a 15 pound loss for December.

Like I get it, you know, I’m not too upset weight, loss is linear or weight loss is not linear, I’m still making great progress. So I was just like this. Cheat is not like it’s going to derail any other progress. I’ve made for January cuz. I haven’t made it, you know now it wasn’t ideal, but at the same time you know I’m not letting it faze me. It’s not throwing me off track, I’m right back on today.

I’m going to go really hard today, so Sunday, Monday, Tuesday, Wednesday, see if we can get anything off for Thursday, but I mean even the fact that I’ve been able to maintain this whole month like 178 pounds. That’s a miracle, so I am just super proud. So I’m just going to have to recalculate my macros, you know adjust do what you’re supposed to do when you hit a stall and keep it moving. Super tired right now, only guys about like 5 hours of sleep, but I’m up and at them.

I know I say this every week but like super simple meal, prep, I’m just going to do ground, beef and eggs and like I literally, have no idea what I’m going to do for my second meal. So hopefully, Meyer will give me some inspiration, but I’m headed to the gym right now got my pre-workout and going to get her done. Let’s go Jesus, be free, workout, say no: Oh, okay, it’s a little after 5:00 and I am done with meal prep and I killed it today.

So let’s take a look at what we got. First, we have the scrambled eggs and ground beef, never changing it. Then we just have that random pulled pork and that bacon and cheese fried rice that I’ve just made up off the top of my head, and that is so good. Next we got my trail mix, then we have the keto connect chocolates, like I said I put them into the mini mold, so they come out in like little tabs and they are so good they’re, like my new favorite thing ever in fact, I think I’m just Going to go ahead and eat this one quality control, it’s chocolate in it’s a little salty, it’s a melty! If cold, I love to keep them in the freezer.

Hmm! So happy! Okay! Whoa! I’m done thanks for reading! If you like this article and want to see more, you can subscribe to my blog read autumn. Keto also don’t forget to ding the notification bell. If you want to be notified, whenever I put up new meal prep articles or weigh in articles or anything like that, if you liked this article, give it a thumbs up and comment, let me know what you’re eating for milk prep this week.

Also, have you ever just like randomly made a recipe and it turned out awesome. I kind of feel like I did that today with that cauliflower, whatever that was, I nailed that

Pumpkin Seeds are a great addition to your Keto snack list!

 

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How To Cook Eastern NC BBQ | Pulled Pork

Today we will be making some Eastern North Carolina barbecue we’re going to be cooking a pork butt on the pit barrel cooker all right guys. We’Ve got a seven pound pork butt here. I’Ve already done some trimming. Some extra fat it was mature skin I like to cut that off and leave a little bit out of it. So it’ll render down really well now again, what I was saying was we’re going to be cooking, this Eastern North Carolina style, but I’m going to put a little bit of a twist on it.

My buddy at heaven I made products Michael Petrie, suggested a couple of layers, so we’re going to be using some of his product today and first of all like what I like to start off with. Is some olive oil we’re going to rub this all around, and this is a bone-in pork butt and for the ones who are not familiar with this and reason why they call it a pork butt? It is not from the actual pigs, but it is from the shoulder.

What we’re going to start off with? Is it’s incredible? By having a product? That’S going to be our first layer and I did score some of the fat like I said I trimmed it off, but I did score it some and we’re just going to kind of Pat this in I don’t. I don’t rub it in. I just kind of Pat it. Okay, now that it’s incredible is just kind of a typical salt and pepper. It does have some garlic in it. So what the twist is for this is we’re going to be using this amazing Cajun as our second later.

So that’s going to be our twist to this Eastern North Carolina barbecue, so we’ll put this on. This will be our next layer. This is going to give us some some really nice, color and nice bark. All right. We’Ve got the pork butt seasoned up really well. So now we’re going to get started on the pit barrel cooker hang tight with us guys, our guys just to kind of walk you through over, though we filled out this charcoal basket and we take in 40 briquettes and we’re going to get those ready all right.

We’Re getting those four kids ready to roll and a recent article kind of introduced, the Mojo bricks to you guys and we’re going to be using today a maple and apple wood mixture. This stuff is great guys, just a little couple little blocks and you get some awesome flavor, so we’re going to be using this today. So once these coals get up the temp we’ll get started right overhead and put these hot coals in here.

Okay, now we’re going to add our mojo bricks, put our great in we’re going to be cooking this on the wait about 20 minutes, and then we will get this pork butt all. Are we going to put this on and we’re putting that fat side down a little bit of fat? We had leftover and put our grill eye in there. Take this part right here, rebar back in and let it go around 165 all right, guys we’re going to check it out and kind of see where at it will be a right around 160 yeah when that 165, that’s kind of thickest part right there yeah! You want to go ahead and wrap this up all right guys.

What we’re going to do today is I’ve never tried this before, but we’re going wrap it in some pink butcher paper and I’m going to spray it with a little apple juice. First back on here, let it on we’ll be up around to 205. Alright, let’s! Let’S do a thing and blue be back guys, we’re going to check this right, quick and see where we are. The grill grill is reading right at 200, I’ve already kind of poked.

It a couple times and we’re right where we need to be we’re kind of 200 205 there. So we’re going to hair, wrap this and some fall and put it in a cooler. Alright, let’s wrap it in this. For I quick this way get real tight. Put it in a cooler, let it rest all right, guys, here’s how it turned out. It’S really tender we’re going to start today by some with the sauce range it out really. Also, let me try this right great great guys pretty soon to keep an eye out I’ll have another article out with some recipe for this sauce super easy to do.

Thank you so much for reading guys till then don’t forget subscribe and God bless.


Find out what you get from a bag of Spunks! It is good with any type of barbecue!

 

 

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Smoked Pulled Pork Barbecue – Traditional Barbecue vs Sous Vide Que

I’Ve got two pork butts. I think one of my other articles, I showed you, I went and I bought some pork butt and my son’s going away to a North Carolina camp for church and every year I usually make some pulled pork for them to take with them up there. So I’m going to do that this year and to get it done by Wednesday, so I’m going to actually do a test. I’M going to do one, pork, butt where we’re going to soon eat it and smoke it and then one pork butt.

I’M going to cook the traditional way, so I got to get the pork butt in then we’re in the sous vide in tonight, so that I can have it ready for Monday to actually go up against the one we’re going to do traditionally. So I’m going to put the first one, the one on the CDs and go in for 36 hours at 155, and then this one we’re going to throw on on Tuesday for about eight or ten hours on the smoker. And that’s all so we’re going to have one that we’re going to actually post smoke this one and then it comes out of the sous-vide we’re going to post milk it for about two and a half hours to three hours.

And this one we’re just going to smoke the whole time. So that’s what we’re going to do today, I’m getting ready to put some pecan butter up from running wild on there. I love the pecan butter rub on pork. It goes really well with pork and chicken, but I’m going to do both of these. With another thing, I wanted to tell you the one that we are going to CVD. I did cut a little bit more of the fat cap off of it.

I did trim both of them, but I did leave a little bit more on the one we’re just going to smoke for eight or ten hours just to help protect that it’s going to be able to render that more than the sous-vide one will. So I did leave a little bit more fat on that one. I did take most of the fat cap off with you guys. I got the one that we’re just going to smoke only in the ziplock bag and that’s going to get thrown in the refrigerator, and I got the one we’re going to start soon evening.

I got it in the expandable Ziploc that are the spammable vacuum sealed bag. It’S been double with triple-sealed, so I’m going to go ahead and throw this on the okay guys. The sim unit is up to 150 55. You sit there right at 155 and we are ready to throw this in and it will sit in here for 36 hours. Remember it will float. We got plenty of room in that cooler, so that rack will keep it down there in the water, 155 it’ll be there for 36 hours and then, when we come back, we’ll throw the other one on these guys are back the sous-vide pork butt is right.

At 36 hours just a little over and we’re going to go ahead and take it out and throw it in the refrigerator. Then I’m going to get the fire going and then we’re going to throw the smoked pork, but only on the grill. With that get some you’re going to cooking and then it’s about eight hours in I’m go ahead, Sudeep or put on so that can get some string eyes. I are going so I can get my smoked only for put on I’m going to be using hickory today, or actually I’m going to be using some Hickory today.

And what I’m going to do is going to let this cook for about eight hours and I’m going to throw the other one on. So I’m going to add a little bit more Hickory and then pull my divide and conquer system out and add a another block of Hickory in there when I put the other pork butt on there. So if it has a chance to get some more smoke to it as well, alright guys I’m going to drop my chunks of hickory in there it’s going to use a couple big ones, a couple, small ones that should be enough for now, and I’m going to Let this fire and get up to temp and then we’ll throw the pork foot on back here.

It’S all stabilized right, around 250 got my pork let out here and go ahead and throw that on smokes going to died down right on the grill. Here I’m going to throw this alone, it’s going to be on there for a good, eight hours or so, and then we’re going to throw the other one on. That’S been city diversity. When you get this on and we’ll see you in probably in about a back about six hours now and the pork pot, that’s on the smoker only is probing about 175 to 180 all around it.

So that means it’s getting close to about a couple hours to being done, so I’m going to go ahead and put the one that we sous-vide on my part still, but I’m going to put a little bit more rub on it. Not much just a little bit. Give it a kind of a so I can get a little crust to it and we are going to go, throw it on the smoker right next to the one. That’S on there right now, it’s still sitting right at 250 and as you can see the smoke only one is sitting on there, pretty good I’m going to go ahead and put the one that we sous-vide on right next to it, and I did put it on Her a little wrap, so it would get it above me yeah about the pan there, so it’s not just sitting on its own juices.

So then, you kind of smoke all the way around it, but I want to go ahead and keep this on there for about two and a half three hours till that one’s done and that one should be all done. Crisped up, it’s got some smoke to it. I did throw another piece of hickory in there, so you can see it’s got a little bit of more smoke coming out, so we will close this up and we will be back and about we’re about done here.

I’Ve probed the smoke only one – that’s well over 190 right about 195, most everywhere, but its program really tender too. It’S going in there pretty good, so I think that’s done and this one to put it in cold, I’ve been cold for a while. So it’s actually pretty tender already anyway, but it’s over 170. So it’s good! It was falling apart when they pulled it out of the sous-vide. So I’m going to go ahead and pull these off the grill.

Definitely the one on the left is the smoked. Only one. Only cook them tomahto Joe cook for a little over eight and a half hours. It does look more like a traditional. You know pulled pork that you pull off there, but since we’re going to be chopping all this up to serve it anyway. Well, it looks like coming off. The grill really doesn’t make a whole lot of difference. You can tell it does have a little bit more darker bark on.

It looks a little bit more black and crispy, but it’s looking good and the one that was sous-vide. It has its own little bark, but it’s a little more of a mahogany since it hasn’t sat in there for eight and a half hours. So it’s more of a mahogany type bark, but I know it’s tender because it was falling apart when I took it out of the bag. Well, they’re all gone, they both smell. They can smell that hickory smoke like I said this one.

You know it’s nice and juicy: it’s got a little bit more darker bark to it. This one is nice and juicy as well, more of them a hog, an e-type bark, and it’s got some crispy parts to it. Just like this one did this not as bad but both pretty good-looking and we’re going to come back in a little bit. I’M going to pull this apart, take a couple pieces and put them to the side and a little bit Spencer’s going to taste test it, which ones, which is the one that was sous-vide and then smoked so looks like pulled pork.

I’Ve got some. You know bark chunks in there smells very smoky and it’s pretty moist and tender, so I just pulled that up and I’m going to go ahead and put some aside for Spencer for the taste test when it gets back. I just want to look alright guys, we’re back, and here is the taste test. Spencer he’s got back from golfing, so he doesn’t know which ones which so you got a on his left and B on his right.

So I want you to go ahead and take a bite of a burst a little bit of the bark. I want you to taste it for a tenderness, smokiness everything and then take a drink of water and then we’ll taste, the other ones tender good, pretty smoking. Okay, now, let’s try a lot less smokey on that one less smoke. Take another bite. Hmm that’s interesting! Take a drink. Can I take another bite or just take another bite, so he is more smoking yeah, this one’s, better they’re, both about the same tenderness, would G both of them.

If I gave you a plate of either one, would you say no, I don’t wan na know. How would either both okay this one? No, he was more better for you, okay! Well, they have that a was the one that I sous-vide first and put it in the smoker. For two and a half hours after and B was the one I smoked the whole time he beat both of them. But he said: hey was better the sous-vide Q, so I’m biased opinion from a growing boy, but he would probably eat both of them and not even worry about it.

Well, thanks for joining us guys make sure you subscribe like us and follow us on Facebook and Instagram, see you in the next article


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Franklin’s BBQ | Austin Texas

This is we up early in the morning we headed to Franklin’s this. What we got to go check it out, we kind of bring it to you guys. So you guys can just look at this amazing brisket. That being said, cut you ready, let’s get it, let’s get it so off the air and Franklin’s we go so just to, let you guys know, listen, it doesn’t open the kill.

11 o’clock p.M. Usually people start getting in line between 6:00 and 7:00 and the murder cherry and her husband. They were in line at 7:30 to you know just to be there so that when they do open the other doors at 11:00, we could be somewhere near the door and what they do is they walk out and they come in to the line they can guarantee Risk using certain things you know up until that point, and then this we have a like part man.

We have to park like a couple of blocks away and then walk to it. I mean it’s super crowded. I didn’t show the line because I didn’t want to. You know, show you what’s up, everybody hey, listen. We finally made it to the infamous so I say infamous or I just say famous, I’m going to go ahead and go with famous. We had Franklin’s the famous Franklin’s, listen right here, we got Kirby, you see Kirby.

What is he doing way out here from the tech from California huh all right? We got hashtag for me, those you guys in read the battle of the kitchens. You know who daddy is right there and then listen. We got special guest. Look at that right here. We got this clay, I want to change hey. We got to thank clay and for me you know for standing. The line they’ve been alive since 7:30. This morning you know making this possible we’re getting ready to go in we from the blow, so you guys know how I wrap up everything.

I’M going to say with that being said, we right here at the door. Let’S see, there’s the door right there and, let’s see if we can get to Franklin song, there’s Franklin’s. It’S going down folks that just a minute we fin have brisket dyno ribs. What else we going sausage turkey? Thank we friend to have a spread. You guys hey. I know the camera moving all over. I’M super excited. It’S going down one more time.

You guys there. It is all right y’all, let’s get it hey! Listen to this. Not only do you survive the line outside once you come inside. Only thing changes there’s the climate, as you can see, as I’ve turned it around right now, hey if you hear that laughing it all of that, I’m going to show you who that is right now, that’s all of them everybody’s having a good time. So listen. If I do like this, you guys to see look at how crowded this place is you’re talking about having a successful business.

Hey I’m not going to spoil it for you imma! Let you guys get a chance to look at what we’re doing today and i’ma. Show you some of the footage from last week, but right now, listen, we’ve scaled the line and still going down, it’s probably going to take us about I’m going to say about 40 mega by 40 40. More minutes to get up to the front, no worries! I got you, we kind of walk and cut the meeting all about so with that BSA stand by hey.

So look look at that right there that’s what we up against right there. It won’t be long folks! Now you want to see something. Look at these beef ribs right there. Look at that bar and check this guy out. He thought I was taking a picture after I tell him. All you can do was just laughs, hey, but the end result was check this out two thumbs up: hey, listen! We were super excited, we’re ready to get.

You know, hit up to the front place our order, so we can turn in these reviews. Well, we’re still in line. You can check out his merchandise right behind me. Look at that huh me man. He got everything covered. Even if he got an infant, he got that covered too. So this is it there’s his prices on the wall and look at Terry. I see everywhere. Let’S go and look at Curtin, hey, I’m trying to hurry up and get next hey.

We got clay and we got Kirby, hey you’re, trying to learn you guys hey, but it’s going down. Hang on, like I got my books, that’s right! You reading it correct b3 of $ 30 of time, and I’m going to let you know this each one of them real. He cuts they probably a pound and a half and better. So you do the math. Now look right here. These are the other caste. You know you are cutting to make the magic happen after this means cut this right.

Here’S what I call it a high king for this is the one you gets everybody you know. Mouth, watering and in your mind, gets bigger than your wallet means you order all their stuff and then, when the cash here he gets you and she tells you. Oh that’ll, be a one hundred and forty dollars. That’S what everybody you know. The amount rots of history floor, so you can see right here. Look he couldn’t some of them finally be free, those weren’t ours, but that’s just somebody that was in front of you going to see the magic happen right here.

This is us. We broke out afresh. Briskets, so that we can get out of place our work yes, so I got your lien right there. You said a pound right here I got some meds for you to trash samples there all right. I got one at one point, seven or one point six. You know what the six was go, how much softer spray walking around trying to find somewhere to sit down. We tried to eat outside. So that way we could be a little noise and it wasn’t nothing out there.

He finally promised five minutes or so after we sat down, you know what we was so excited. We started eating and then somebody had to say right off the bat hey. What about the article? So here you go, you got ta, see me lizard, you guys. Don’T know this about me. Listen, I love potato salad. This potato salad is more of a mustard changing. You know chart based a potato salad. You know so I just heated with some of that classic Franklin’s barbecue sauce that be looking right up for me and after that, almost right here so on this potatoes here go Bank right now, hey number one number: two number: two! Oh! Oh! Oh Mia! Look at that, you see that take it out this article, that’s Audrina! I am, I see partner bar partier.

We are real you doing like this. Oh besides me right, a mad dog. I know you’re looking at this right now talking about it detective my feet. Here we go folks. Dino Reyes, here, Frank, [, Laughter, ], hey check this out, volunteer and fragments out here. Call you know, you guys know, I’m hard-working the ketubah look come out here, turn it in somebody in this. If you talk about something test test, my son made me feel to you before I even push record, I got ta make you mine, I think Randy read the show story too good of an ad.

You want to talk about this. Our crew ladies get right through. Oh y’all, we got. Oh hey ain’t, nobody exactly ain’t, nobody, hey dudes, don’t wan na come accompany them right now! Hey here you go. What’S your name Mike Chris, okay, Chris and that’s daddy all right now, after mingling with everybody, and you know even where we could. He you know where the day ended you weren’t able to meet Aaron Franklin himself.

He was running in and out, but they did give us a tour. Let us go behind the scenes. Go ahead, look at the smoke the smoke pitch and you know things like that. You know see that how everything is done and then, when we got through with that, he came out to this right here. Sorry, you sold out. You want to talk about a successful business. This do we have to formally get down there all right, everybody, hey! Listen! You’Ve got a chance to see it hey.

Even we they even let us go around and do some behind the scenes. You know what mr. Aaron Franklin. Are you all right? I got to tell you guys. Listen if you ever in Austin, do yourself a favor. You got to come back here and check out Franklin’s barbecue, hey hands down, that’s it hashtag for me, Clayton! Hey! Thank you guys for coming out here. This probably would not have ever happened today without you guys, so I just want to say hey.

Thank you. Thank you for joining my blog membership. You know what just thank you for everything and, with that being said, you guys Kirby and myself and Kirby. What you have bro come on. Man get in here could try to be bashful, hey there. He is there. It is right there, hey so from Kirby and myself avy hey. We ought to hear you guys later, please. I had to turn it back on because I met these lovely ladies right here, half of them from California other half – I don’t know where they from but where we are that’s.

What’S up folks,


Find out what you get from a bag of Spunks! It is good with any type of barbecue!