u/VibratingNinja

Finally finished building my new deck, and decided to cook up something nice to celebrate.

Beef Ribs. 225F until it hit the stall, then 275 to finish. Pulled at 203F and rested for one hour.

I used Hickory pellets.

They came out much better than I'd expected

Keto Egg Bread:

• 4 eggs (room temperature)
• 12 oz cream cheese (softened)
• 1 stick (4 oz) butter (softened)
• 1 cup egg white powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 2 tsp gelatin powder

Instructions:

1. Preheat your oven to 325F

2. Whisk the eggs, softened cream cheese, and butter in a large bowl until the mixture is completely smooth and combined

3. Stir in the dry ingredients (egg white powder, baking powder, baking soda, cream of tartar, and gelatin) until well incorporated

4. Pour the batter into a 9x5 loaf pan lined with parchment paper

5. Bake for approximately 50 minutes at 325° F. Start checking for a deep golden brown color at the 40 minute mark

6. Cool for a few minutes before slicing

Macros for the loaf:

Calories: 2,600
Protein: 141.4 g
Fat: 227.8 g
Total Carbohydrates: 21 g

I used boysenberries and wild blueberries for mine. Otherwise I followed Keto Upgrade's recipe fully. It's so good. The texture is spot on.

Keto Mixed Berry Cheesecake

Berry Sauce recipe

8 oz. Fresh berries of choice (226 grams) macros below are with 2 oz. black berries, 3 oz. raspberries and 3 oz. Strawberries

1/3 Cup Allulose

Instructions:

Puree the berries then cook the berries and allulose over medium heat until a thick sauce forms

Strain the mixture to get a nice smooth berry sauce, should get about 4 oz. of sauce

Let cool while you make the crust and filling

Keto Cheesecake Crust recipe

3/4 Cup Almond flour

3/4 Cup Chopped sliced almonds (66 grams)

2 Tbs. Granular Sweetener

4 Tbs. Butter (melted)

Instructions:

Preheat oven to 350 degrees

Sift the almond flour and sweetener together and add chopped almonds

Mix in melted butter, should look like wet sand

Pat into a greased 9 or 10 inch spring form pan, can leave it all on the bottom for a thicker crust or take it up the sides an 1 inch

Bake for 8-10 minutes, rotating halfway threw

Let cool while making the filling

Keto Cheesecake filling recipe

2- 8 oz. Blocks cream cheese (softened)

1/2 Cup Granular Sweetener (I use monkfruit/erythritol blend)

2 Eggs (room temp)

1/2 Cup Sour cream (room temp)

1 tsp Vanilla extract

1 Tbs. Fresh lemon juice

Instructions:

The easiest way to make cheesecake is in a food processor (what we did at the pastry shop) but you can also use a stand or hand mixed, beat the cream cheese and granular sweetener until light and fluffy, scraping the sides and bottom of the bowl to make sure everything is incorporated

Add in one egg at a time, mixing well and scraping the sides

Add in the sour cream, vanilla and lemon juice and mix until just combined

Can add the berry sauce in a few ways, can layer it in between 2 layers of cheesecake filling, dollop and swirl in, or mix half the cheesecake filling into the berry sauce and alternate scooping plain cheesecake batter and berry cheesecake batter into the crust, then swirling with a knife

Either way you choose to add the berry sauce make sure to smooth out the batter evenly

Bake at 350 for 30-40 minutes until it is set around the edges but still slightly jiggly in the middle, turn off the oven and crack the door and let cool in oven for 10-30 minutes then let cool at room temp for several hours before covering and refrigerating for several hours before slicing

Video recipe: https://youtu.be/jMTcKO0-kTk?is=Qhmv9N-8FRuBz3Hm

Written recipe: https://www.ketoupgrade.info/post/keto-low-carb-mixed-berry-cheesecake

Macros for 1/16
212 Calories
20g Fat
4.8g Total
1.4 g Fiber
3.4 g Net
4.9 g Protein

Got all the bells and whistles now!

Smoked at 225F until 130F internal. Then rested as I preheated my cast iron griddle to sear it.

I plan to refrigerate it and slice it thin with my meat slicer and make french dip sandwiches.

Smoked at 225F until 130F internal on my recteq pellet grill with hickory pellets. Then rested as I preheated my cast iron griddle to sear it.

I plan to refrigerate it and slice it thin with my meat slicer and make french dip sandwiches.

Coated with my homemade seasoning, smoked at 225 for 14 hours then wrapped and rested in a cold oven for 2 hours.

I pulled it at 198 because it was probe tender. Whole cook was unwrapped until the resting.

Used my pellet smoker with hickory pellets

Holy shit I was not expecting this spice level from any fast food place. Sauce actually tastes wonderful, bright and fruity. I like to think I have a high spice tolerance, and this had me sweating.

I recommend it.

3.5 lbs ground beef
1 28oz can crushed tomatoes
2 sweet onions, diced
2 carrot, diced
3 ribs celery, diced
2 bell peppers, diced
1 can pinto beans
1 can black beans

1T Smoked Paprika
2t cayenne
1t each arbol, ancho, and chipotle powder

1t garlic powder
1/2t onion powder
1/2t cumin
1/2t black pepper

I also added 2 cups of beef stock

Cooked on smoker at 325 with the meat on a rack over the dutch oven until meat reached 150F. Broke up the meat and added it to the chili, and back on the smoker with the lid on the dutch oven for 30 more minutes.

Wanted to try something a bit different.

2lb ground beef
1lb ground pork
1c bread crumbs
1c whole milk
1 sweet onion, diced
1 bell pepper, diced
2-1/2 T of my homemade bbq seasoning
1/4c ketchup
1-1/2T Worcestershire sauce

Smoked at 200 for an hour, then at 375 until 150 internal. I used a water pan underneath.