u/mrmatt1988

Equipment: Pellet Grill or Oven, ceramic-coated cast iron skillet (or any heavy-bottomed oven-safe skillet), baking sheet with a wire rack (if using an oven).

Temperature: 375°F

Total Cook Time: 45 - 55 minutes

Ingredients

Truffle-Mustard Chicken Quarters:

4 bone-in, skin-on chicken quarters

3 tablespoons mayonnaise

1 tablespoon spicy brown mustard

2 drops truffle oil

Spices: Salt, black pepper, garlic powder, and paprika

Optional: 1 tablespoon grated parmesan cheese (mixed into the binder)

One-Skillet Cheesy Herb Brussels Sprouts Gratin:

Brussels sprouts, tough stems removed and sliced in half lengthwise

2 tablespoons olive oil or melted butter

1 to 1.5 cups ricotta cheese

Fresh basil, roughly chopped

Fresh chives, chopped

1 to 1.5 cups shredded cheese blend (Mozzarella, Colby Jack, and Monterey Jack), divided

Spices: Salt, black pepper, and garlic powder

Phase 1: Preparation

1. Preheat the Pellet Grill or Oven: Fire up your pellet grill or preheat your oven and set the temperature to 375°F.

2. Prep the Chicken: Pat the chicken quarters completely dry with paper towels. In a small bowl, whisk together the mayonnaise, spicy brown mustard, exactly 2 drops of truffle oil, and the optional parmesan. Brush a light, even layer of this mixture over the chicken skin. Generously season the top with salt, pepper, garlic powder, and paprika.

3. Prep the Gratin Base: In a small bowl, combine the ricotta cheese, chopped fresh basil, chopped fresh chives, half of your shredded cheese blend, salt, pepper, and garlic powder. Set this aside.

4. Prep the Brussels Sprouts: Toss the halved Brussels sprouts in olive oil or melted butter, salt, pepper, and garlic powder directly inside your ceramic-coated cast iron skillet. Arrange them cut-side down so they get direct contact with the bottom of the pan to build a crust.

Phase 2: The Cook

Minute 0: Place the seasoned chicken quarters directly on the pellet grill grates, skin side up. *(If using an oven, place the chicken on a wire rack set inside a baking sheet to allow airflow under the chicken).* Close the lid or oven door.

Minute 10: Place your cast iron skillet full of the cut-side-down Brussels sprouts onto the pellet grill or into the oven alongside the chicken.

Minute 30:Pull the cast iron skillet off the grill or out of the oven (the sprouts should be tender with nice charred edges on the bottom). Spoon your ricotta, basil, and chive mixture directly into the skillet. Gently fold and stir everything together right in the hot pan until the sprouts are fully coated and the fond from the bottom of the pan is mixed in. Pack the remaining half of your shredded cheese blend evenly across the top, and put the skillet back onto the pellet grill or into the oven.

Minute 45 - 55 (The Finish): use a meat thermometer to check the chicken. Pull the chicken quarters when the thickest part of the thigh reads 170°F to 175°F.

Pull the skillet when the cheese crust on top of the gratin is bubbling and golden brown.

Phase 3: Serving

Let the chicken rest for 5 to 10 minutes before serving so the juices redistribute. Plate a crispy chicken quarter alongside a massive scoop of the rich, one-skillet Brussels sprouts gratin.

Calories: 735

Fat: 57g

Protein: 45g

Carbs:15g (10 net)

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The Ingredients

The Turf: Thick-cut steaks (looks like beautiful NY Strips).

The Surf: Lobster tails (split/halved) and large shrimp (skewered).

The Veg: Fresh asparagus spears.

The "Liquid Gold": Smoked chive lemon butter.

The Side Dish (Indoor): Baked mostaccioli loaded with a heavy layer of melted mozzarella.

The Pitmaster Prep

1. The Seafood: Skewer the shrimp so they don't fall through the grates. Carefully split the lobster tails (watch those fingers!) to expose the meat for the fire.

2. The Butter: Melt down butter and mix it heavily with fresh chives, a squeeze of lemon, and a hit of smoke/rub.

3. The Grill: Fire up the Recteq pellet grill and push it through the stall until it reaches a roaring 650°F+.

The 6-Minute Sprint (The Cook)

Minute 0:00:** Open the lid, drop the steaks and asparagus directly onto the grates, and immediately shut the lid.

Minute 1:30: Open the lid, place the lobster tails meat-side down for a hard sear, and slam the lid shut.

Minute 2:30: Open the lid. Flip the steaks to build the crust on the other side. Flip the lobster tails so they are shell-side down. Drop the shrimp skewers onto the grates. Shut the lid.

Minute 3:30: Open the lid. Generously spoon or brush the smoked chive lemon butter all over the lobster meat and shrimp. Give the asparagus a quick roll to blister the other side. Shut the lid.

Minute 5:00 - 6:00 (The Pull): check for a perfect medium-rare on the steaks, pink/opaque shrimp, and firm lobster meat. Pull everything off onto a heavy-duty platter.

The Finish

Pour any remaining pan drippings and butter directly over the steaks and seafood, serve alongside the baked mostaccioli, and watch the birthday girl's jaw drop!

The Main Event (The Chicken):

Chicken Breasts: 2 large, boneless/skinless

Prosciutto: 6-8 slices (for wrapping)

Ricotta Cheese: 1/2 cup

Sun-Dried Tomatoes 1/4 cup (chopped)

Parmesan Cheese: 1/4 cup (grated)

Garlic: 1 clove (minced)

Seasoning: Salt, pepper, and a little Italian seasoning or BBQ rub

Asparagus: 1 bunch (ends trimmed)

Prosciutto: 4-6 slices (for wrapping the asparagus)

Zucchini: 1-2 medium (peeled into long, thin ribbons)

 

The Lemon-Butter Pan Sauce:

Butter: 3 tablespoons total (divided: 1 tbsp for sautéing, 2 tbsp ice-cold for finishing)

Shallot or Onion: 1 tablespoon (finely minced)

Garlic: 1 clove (minced)

Apple Cider Vinegar (ACV): 1-2 tablespoons

Chicken Stock: 1/2 cup

Mayonnaise:1/2 teaspoon (the chef's trick to bind the sauce)

Heavy Cream: 2 tablespoons

Fresh Lemon Juice: 1 wedge (about 1 teaspoon)

Step 1: The Smoker & Protein Prep

1. Fire the grill/oven Set your smoker to 225°F.

2. Make the Filling: In a bowl, mix the ricotta, chopped sun-dried tomatoes, parmesan, minced garlic, and a pinch of salt and pepper.

3. Stuff the Chicken: Butterfly the chicken breasts (slice horizontally like a book, but don't cut all the way through). Smear the ricotta mixture inside and fold them closed.

4. Wrap It Up: Lay out 3-4 slices of prosciutto slightly overlapping. Place a stuffed chicken breast on top and wrap the prosciutto tightly around it to seal it. Repeat for the second breast.

5. Prep the Asparagus: Take bundles of 3-4 asparagus spears and wrap them tightly in a single slice of prosciutto.

 

Step 2: The Smoke & Sear or (oven)

1. The Low Smoke: Place the wrapped chicken breasts on the grill/oven at 225°F. Let them smoke for about 45 minutes to absorb that wood flavor.

2. The Crisping Sprint: When the chicken hits around 145°F internally, bump the Grill or oven up to 375°F.

3. Add the Asparagus: Toss the prosciutto-wrapped asparagus bundles onto the grill next to the chicken.

4. The Finish: Let everything cook for another 15-20 minutes. Pull the chicken when it hits 165 °Fand the prosciutto is crispy. The asparagus should be tender with a crispy shell. Let the chicken rest.

 

Step 3: The Zucchini & Pan Sauce

1. Flash the Zucchini: Heat a skillet over medium heat with a tiny bit of butter. Toss your zucchini ribbons in for exactly **60 seconds** just to warm them. Pull them out and set them on your serving plate.

2. The Aromatics: In that same hot pan, add 1 tablespoon of butter, the minced shallot/onion, and the garlic. Sauté for 1 minute until fragrant.

3. The Deglaze: Pour in the 1-2 tablespoons of ACV. Let it sizzle aggressively for 30 seconds to burn off the harshness and concentrate the flavor.

4. The Base: Pour in the 1/2 cup of chicken stock and whisk in the 1/2 teaspoon of mayo. Let this bubble and reduce by half until it starts looking slightly thicker.

5. The Velvet Finish: Turn the heat down to low. Stir in the 2 tablespoons of heavy cream.

Pull the pan completely off the heat. Whisk in the 2 tablespoons of ice-cold butter and the fresh lemon juice. The sauce will get glossy and thick.

 

4: The Plating

Lay down the warm zucchini ribbons as your "pasta" base. Slice the rested Tuscan chicken and fan it out over the zucchini. Drizzle generously with the rich lemon-butter sauce. Serve the crispy asparagus bundles on the side.

Per plate:

Calories 1030

Net Carbs 13g

Fat 65g

Protein 85g

Freezing then thawing a cabbage head is actually the ultimate pro-move here. Freezing breaks down the cellular walls of the cabbage, meaning the leaves are already soft and soggy.

The Rolls:

12-14 large Green Cabbage leaves (thawed and patted completely dry)

1 lb 80/20 Ground Beef

1/2 lb Hot Italian Sausage (casing removed)

1 1/2 ups Riced Cauliflower

2 oz Cream Cheese (softened)

1/2 cup Finely diced onion

3 cloves Garlic, minced

1 Egg

1 tbsp Smoked paprika, salt, and cracked black pepper

1 can (14 oz) tomato puree or crushed tomatoes (no sugar added)

2 tbsp Apple cider vinegar

1 tbsp Worcestershire sauce

1/2 tsp Red pepper flakes (optional, for kick)

1. Mix the Filling

In a large bowl, combine the ground beef, hot sausage, raw cauliflower rice, softened cream cheese, onion, garlic, egg, and spices. Mix it thoroughly with your hands. The cream cheese is going to bind everything and give it an incredible, rich mouthfeel.

2. Roll Like a Pro

Because your cabbage leaves are thawed, they will be super easy to work with. Trim the thick, woody part of the vein at the base of each leaf. Place a hefty log of the meat mixture at the stem end, fold the sides in, and roll it tightly forward.

3. Set Up the Skillet

Whisk your tomato puree, ACV, Worcestershire, and red pepper flakes together. Pour a thin layer into the bottom of a large cast-iron skillet. Pack your cabbage rolls in, seam-side down, tight against each other. Pour the remaining sauce over the top, leaving the very tops of the cabbage rolls exposed so they can catch the smoke and crisp up.

Fire up the grill or oven to 300.

Put the skillet on the grates uncovered. Let them smoke or sit in conventional for 45 minutes. This lets the cabbage absorb that clean wood flavor and allows the sauce to start reducing.

Crank the heat to 400 for the final 15–20 minutes until the meat hits 165 f internally and the tips of the cabbage leaves are beautifully charred and caramelized.

Pull and let sit for 5 minutes before serving.

Nutrional information per roll:

Calories 290-310

Fat 20-22 grams

Protein 16-18 grams

Carbs 4 grams

Net carbs 2.5 grams

Well, y'all ready? This one is a doozy however, hang with me, and you'll end up with quite the meal!

I've been back and forth trying on whether my pellet way is the right way or the oven, hell, even a charcoal or propane grill.

So, here's what we're gonna do! I'm gonna write this recipe and whatever you're gonna use to cook stay on temp!

We're gonna need to hit the grocery store:

Ingredient list

6-8 boneless chicken thighs (debone chicken thighs plenty of YouTube videos on it)

8-16 oz prosciutto (I bought 3 plastic containers that held 5 to a container)

1 bunch of asparagus

4 oz plain goat cheese

2-3 sun dried tomatoes (buy the jar pull 2 to 3 out)

Handful of basil (1/2 cup)

3 cloves garlic (or a tbsp jarlic)

Tablespoon of butter

1/2 cup heavy whipping cream

2 tablespoons apple cider vinegar

1/4 cup mayonnaise (real not miracle whip)

2-3 tablespoons of avacado oil or evoo

Salt

Pepper

Paprika

Onion powder

Garlic powder

1/2 cup chicken broth

1 lemon

1 bottle White truffle oil

Alright here we go! Ready?

I have cast iron pots and pans so it's easier but oven safe cookware people.

If you have a pellet smoker, smoker, oven, grill, etc.

Preheat to 300

Medium mixing bowl, finely chop your sun dried tomatoes, add your 4 oz of goat cheese, and cut your basil leaves into long ribbons. Mash that together. I used a spoon.

Lay out your boneless chicken thighs flat put about a spoon full of that mix in the center of each chicken thigh.

Lay out your prosciutto (mine was long so I only used one) use 2 if nessisary, lay you chicken thigh at the end and roll the chicken thigh and prosciutto together so the prosciutto wraps the exterior. (See 3rd photo). Repeat until you e done this with all.

In a small bowl mix up a tablespoon of each paprika, salt, onion powder, garlic powder, and pepper. Mix until incorporated. Season your wraps both sides generously.

Set aside on oven safe pan (wire rack if using a conventional oven)

In a medium sauce pan (OVEN SAFE) tablespoon butter and your chopped 3 cloves.

Get all this in the oven.

Cut a lemon in half, squeeze juice into a bowl, 1/2 cup chicken broth, and 2 tablespoons of apple cider vinegar. Whisk or stir together.

Once you're butter is melted with your garlic fragrant. Pour broth, vinegar, and lemon mixture in pan.

Let this go for 45 minutes.

In the meantime snap the woody part of your asparagus off. Coat in olive oil season with salt and pepper

Kick your oven/pellet/grill to 425 whisk into your garlic broth vinegar lemon mix 1/2 cup heavy whipping cream until incorporated.

Place your prepared asparagus (on a cookie sheet of conventional oven or straight on the grates)

Let cook for 15-20 more minutes. The chicken needs to be between 165 and 170 Fahrenheit

If the chicken is ready and the prosciutto is a deep red pull them and asparagus. Let sit for five minutes. Your borth sauce should be bubbly and thicker pull this too, cooling will thicken.

Last step, in a small bowl incorporate 1/4 mayonnaise, the juice from the other half of your lemon, and 3 drops of white truffle oil. Careful anymore it will ruin it. Whisk well

On a plate spread about 2-3 spoonfuls of your broth heavy whipping cream sauce on the plate.

Cut your wrapped thighs at a sharp angle and place 4-6 cut pieces in sauce. Drizzle a little more over the top.

Place your asparagus next to it and drizzle the aioli (mayonnaise, truffle, and lemon juice) over your asparagus.

Enjoy!!!

For 3 wrapped thighs and roughly 8 stalks of asparagus:

Calories - 720

Net carbs - 3.5 grams

Protein - 93 grams

Fats - 66 grams

Well, y'all ready? This one is a doozy however, hang with me, and you'll end up with quite the meal!

I've been back and forth trying on whether my pellet way is the right way or the oven, hell, even a charcoal or propane grill.

So, here's what we're gonna do! I'm gonna write this recipe and whatever you're gonna use to cook stay on temp!

We're gonna need to hit the grocery store:

Ingredient list

6-8 boneless chicken thighs (debone chicken thighs plenty of YouTube videos on it)

8-16 oz prosciutto (I bought 3 plastic containers that held 5 to a container)

1 bunch of asparagus

4 oz plain goat cheese

2-3 sun dried tomatoes (buy the jar pull 2 to 3 out)

Handful of basil (1/2 cup)

3 cloves garlic (or a tbsp jarlic)

Tablespoon of butter

1/2 cup heavy whipping cream

2 tablespoons apple cider vinegar

1/4 cup mayonnaise (real not miracle whip)

2-3 tablespoons of avacado oil or evoo

Salt

Pepper

Paprika

Onion powder

Garlic powder

1/2 cup chicken broth

1 lemon

1 bottle White truffle oil

Alright here we go! Ready?

I have cast iron pots and pans so it's easier but oven safe cookware people.

If you have a pellet smoker, smoker, oven, grill, etc.

Preheat to 300

Medium mixing bowl, finely chop your sun dried tomatoes, add your 4 oz of goat cheese, and cut your basil leaves into long ribbons. Mash that together. I used a spoon.

Lay out your boneless chicken thighs flat put about a spoon full of that mix in the center of each chicken thigh.

Lay out your prosciutto (mine was long so I only used one) use 2 if nessisary, lay you chicken thigh at the end and roll the chicken thigh and prosciutto together so the prosciutto wraps the exterior. (See 3rd photo). Repeat until you e done this with all.

In a small bowl mix up a tablespoon of each paprika, salt, onion powder, garlic powder, and pepper. Mix until incorporated. Season your wraps both sides generously.

Set aside on oven safe pan (wire rack if using a conventional oven)

In a medium sauce pan (OVEN SAFE) tablespoon butter and your chopped 3 cloves.

Get all this in the oven.

Cut a lemon in half, squeeze juice into a bowl, 1/2 cup chicken broth, and 2 tablespoons of apple cider vinegar. Whisk or stir together.

Once you're butter is melted with your garlic fragrant. Pour broth, vinegar, and lemon mixture in pan.

Let this go for 45 minutes.

In the meantime snap the woody part of your asparagus off. Coat in olive oil season with salt and pepper

Kick your oven/pellet/grill to 425 whisk into your garlic broth vinegar lemon mix 1/2 cup heavy whipping cream until incorporated.

Place your prepared asparagus (on a cookie sheet of conventional oven or straight on the grates)

Let cook for 15-20 more minutes. The chicken needs to be between 165 and 170 Fahrenheit

If the chicken is ready and the prosciutto is a deep red pull them and asparagus. Let sit for five minutes. Your borth sauce should be bubbly and thicker pull this too, cooling will thicken.

Last step, in a small bowl incorporate 1/4 mayonnaise, the juice from the other half of your lemon, and 3 drops of white truffle oil. Careful anymore it will ruin it. Whisk well

On a plate spread about 2-3 spoonfuls of your broth heavy whipping cream sauce on the plate.

Cut your wrapped thighs at a sharp angle and place 4-6 cut pieces in sauce. Drizzle a little more over the top.

Place your asparagus next to it and drizzle the aioli (mayonnaise, truffle, and lemon juice) over your asparagus.

Enjoy!!!

For 3 wrapped thighs and roughly 8 stalks of asparagus:

Calories - 720

Net carbs - 3.5 grams

Protein - 93 grams

Fats - 66 grams

Well, y'all ready? This one is a doozy however, hang with me, and you'll end up with quite the meal!

I've been back and forth trying on whether my pellet way is the right way or the oven, hell, even a charcoal or propane grill.

So, here's what we're gonna do! I'm gonna write this recipe and whatever you're gonna use to cook stay on temp!

We're gonna need to hit the grocery store:

Ingredient list

6-8 boneless chicken thighs (debone chicken thighs plenty of YouTube videos on it)

8-16 oz prosciutto (I bought 3 plastic containers that held 5 to a container)

1 bunch of asparagus

4 oz plain goat cheese

2-3 sun dried tomatoes (buy the jar pull 2 to 3 out)

Handful of basil (1/2 cup)

3 cloves garlic (or a tbsp jarlic)

Tablespoon of butter

1/2 cup heavy whipping cream

2 tablespoons apple cider vinegar

1/4 cup mayonnaise (real not miracle whip)

2-3 tablespoons of avacado oil or evoo

Salt

Pepper

Paprika

Onion powder

Garlic powder

1/2 cup chicken broth

1 lemon

1 bottle White truffle oil

Alright here we go! Ready?

I have cast iron pots and pans so it's easier but oven safe cookware people.

If you have a pellet smoker, smoker, oven, grill, etc.

Preheat to 300

Medium mixing bowl, finely chop your sun dried tomatoes, add your 4 oz of goat cheese, and cut your basil leaves into long ribbons. Mash that together. I used a spoon.

Lay out your boneless chicken thighs flat put about a spoon full of that mix in the center of each chicken thigh.

Lay out your prosciutto (mine was long so I only used one) use 2 if nessisary, lay you chicken thigh at the end and roll the chicken thigh and prosciutto together so the prosciutto wraps the exterior. (See 3rd photo). Repeat until you e done this with all.

In a small bowl mix up a tablespoon of each paprika, salt, onion powder, garlic powder, and pepper. Mix until incorporated. Season your wraps both sides generously.

Set aside on oven safe pan (wire rack if using a conventional oven)

In a medium sauce pan (OVEN SAFE) tablespoon butter and your chopped 3 cloves.

Get all this in the oven.

Cut a lemon in half, squeeze juice into a bowl, 1/2 cup chicken broth, and 2 tablespoons of apple cider vinegar. Whisk or stir together.

Once you're butter is melted with your garlic fragrant. Pour broth, vinegar, and lemon mixture in pan.

Let this go for 45 minutes.

In the meantime snap the woody part of your asparagus off. Coat in olive oil season with salt and pepper

Kick your oven/pellet/grill to 425 whisk into your garlic broth vinegar lemon mix 1/2 cup heavy whipping cream until incorporated.

Place your prepared asparagus (on a cookie sheet of conventional oven or straight on the grates)

Let cook for 15-20 more minutes. The chicken needs to be between 165 and 170 Fahrenheit

If the chicken is ready and the prosciutto is a deep red pull them and asparagus. Let sit for five minutes. Your borth sauce should be bubbly and thicker pull this too, cooling will thicken.

Last step, in a small bowl incorporate 1/4 mayonnaise, the juice from the other half of your lemon, and 3 drops of white truffle oil. Careful anymore it will ruin it. Whisk well

On a plate spread about 2-3 spoonfuls of your broth heavy whipping cream sauce on the plate.

Cut your wrapped thighs at a sharp angle and place 4-6 cut pieces in sauce. Drizzle a little more over the top.

Place your asparagus next to it and drizzle the aioli (mayonnaise, truffle, and lemon juice) over your asparagus.

Enjoy!!!

For 3 wrapped thighs and roughly 8 stalks of asparagus:

Calories - 720

Net carbs - 3.5 grams

Protein - 93 grams

Fats - 66 grams

So, I learned two things today.

A recteq is not a traeger and I had to learn how to step down from high heat to low before shut down

And how to butcher my own chicken wings

Had the worst steak and shrimp last night.

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Needed it good so I made it myself

Cooked in a smoker for an hour

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Finished over flame

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20 ish shrimp

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2 New York strips

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A bundle of asparagus

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Salt and pepper to taste.

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A little oil to make seasoning stick

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Half a stick of butter

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Sliced white mushroom

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Half a red onion

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5 cloves garlic

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Sauted

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I decided after 2 winters of struggling with my traeger pro series 34 that I'm upgrading.

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After doing a ton of research (yeah I'm not paying yoder prices). To go with the backyard beast 1200 by recteq.

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Living in Wisconsin i need a machine that can deal with the bitter cold.

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I started on a Weber, cut my teeth on regular cabinet, offset cabinet, fire pit , working on the southern pride for festivals, that a little technology won't hurt

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I'm still keeping my Oklahoma Joe. However, I feel it's time to turn the page on the traeger pro series 34.

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Anyone else have a similar model any recteq people here?

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Pros and cons?

Hey everyone, think Ive gotten the hang of keto cooking (no jinx)

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Here's a pretty easy pretty quick dish

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Oven safe pan

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Ingredients you'll need:

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1 zucchini diced

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2 cups raw spinach

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1-2 cups broccoli (chopped)

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1 lbs ground turkey

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4 slices bacon (chopped)

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5-6 eggs

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1 1/2 cup Monterey cheese shredded

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1/4 cup heavy whipping cream

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2-3 teaspoons salt

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2-3 teaspoons pepper

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1/2 tablespoon garlic powder

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1/2 tablespoon onion powder

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2-4 shakes of paprika

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(As always avacado optional

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Step 1: preheat oven to 350. Put your oven safe pan on medium heat on the range. Fry up your chopped bacon. Once bacon is just under crispy remove from pan but keep the grease in pan.

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Step 2: brown up your ground turkey add your spices (salt, pepper, garlic powder, onion powder, paprika.

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During this time crack your 5-6 eggs into a bowl with 1/4 cup heavy cream and whisk. Set aside.

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Once browned through remove from pan still trying to keep juices in the pan.

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Step 3. Turn your heat to medium high.Toss the zucchini and broccoli in the pan 4-5 minutes until you start getting color on them.

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Add your spinach, bacon, and turkey back into the pot. Stir around until that spinach starts to wilt. If you're concerned with the fond developing a tablespoon of water to keep everything moving is fine.

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Step 4: add that whisked egg into the pan you can give it a shake to make sure it gets everywhere into the nooks and crannies. Let sit on the burner for a minute. Spread that cheese on top during this time.

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Step 5: turn off burner and place in your oven middle rack for 15 minutes. Until the middle no longer jiggles.

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Step 6: take the pan out of the oven, place on a hot pad on your counter and let sit for 10 minutes. Run a spatula or butter knife around the edge to be sure that cheese doesn't weld to the sides.

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Step 7: after ten minutes take a knife and cut through the center and then across like a four piece pizza. Slip your spatula underneath your triangle and plate.

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Step 8: I bought a lot of avocados and I'm trying to use them up also, I feel that healthy fat is nice for the clean eating. Slice a half of avacado and place over top.

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Enjoy!

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Per slice -

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Calories: 415

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Net carbs: 2.5

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Protein: 28 grams

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Fat: 31 grams

A week or two ago my grill door/lid warped after 6 years an I couldn't bend it out pound it back into flush to the barrel.

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Called traeger and I was outside of the warranty. They offered me a lid/door for $120. Talked them down to $50.

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The door/lid swap/installation/removal was fairly painless. 6 screws, 2 hinges, and 1 door/lid stopper.

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I've had some trouble over the last year with the dreaded low heat error and fire cup over fills.

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I decided to take some steel mesh (chore boy), after scraping it with a putty knife, a tad damp in the fire cup.

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I also, used the putty knife creosote off the top of the inside of the barrel, the fat trough, I used a brand new toilet brush to get the inside of the chimney, I also scrubbed the RTD and base to bare metal or back to shine.

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I saw a hack for the drip pan to be covered in foil. I replaced it with new foil.

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I scoured the attached prep table, the fat chute, and the front of the barrel.

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Scrubbed the grates clean.

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I went through the entire machine and tightened the chimney bolts, the handle screws, and tightened the table brackets.

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I vacuumed the entire inside out. Rubbed a thin coat of avacado oil on the barrel surfaces and grates.

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Annually I generally do a slightly less cleaning than this maintenance, and every 2-3 cooks I blow it out with a leaf blower.

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Anyone with a pellet find this useful? Great!

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Any tips would be welcomed

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Cooks up in 15-20 minutes. I'm looking for a clean keto trying to steer clear of lots of butter and bacon grease. I had a far east idea and Thai inspiration for this dish. It was my own creation and my wife had seconds.

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Ingredients you will need:

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1 lbs ground turkey (chicken or beef works too)

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1 zucchini diced

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1 cup of sliced mushrooms

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1 cup broccoli (I used frozen)

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1 cup spinach raw

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1 half bell pepper diced (it's what I had laying around don't shoot me)

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(The measurements here are as close as I can get to what I actually did. I did a dash of this and a dash of that till I liked the flavor. Have a little fun with your food!!!)

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1/2 tablespoon salt

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1 tablespoon pepper

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2 teaspoon basil leaves

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1 1/2 tablespoon garlic powder (a clove I think minced would be fine too)

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1 1/2 tablespoon onion powder (1/4 medium onion diced I believe would be fine just fry your onion after browning meat then set aside)

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1 tablespoon ginger

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1/4 cup low sodium soy sauce

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1/4 cup chicken stock/broth

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1 tablespoon paprika (leave it or use it)

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1 lemon

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1 lime

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2-3 tablespoons creamy organic peanutbutter

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(Optional) Half avacado sliced served over top

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Step 1: in a medium pot (Dutch oven sized) brown your meat over medium heat. Once cooked through, drain, and remove from the pot.

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Step 2: you should have fond (the slightly burned brown/blackish at the bottom of the pot) add the soy sauce and chicken broth and just scrape that off the bottom until incorporated into the liquid. Add ginger, salt, pepper, garlic, onion, and paprika. Bring to a little bubbly boil.

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Step 3: every veggie in the bath (except spinach). Move around every 30 seconds or so. The veggies are going to release water and we certainly want that. Until poke tender.

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Step 4: bring in the MEAT. Add back in your ground turkey. And stir. Bring the heat up a little just to marry everything and heat through.

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Step 5: add that spinach (wash before) and stir or fold it in doesn't matter until it wilts down a tad.

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Step six: add that peanut butter. Stir until incorporated. Cut your lime and lemon in half and squeeze juices into the pot from each half. Reserve one half lime one half lemon for serving. Stir till everything is together has a thick consistency but still gooey

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Step 7: (optional cut an avocado and cut one half into slices and place over top) serve roughly a cup portion. Squeeze a little lemon and a lime from your reserved halves.

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646 calories

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8 grams of net carbs

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Keto Pitstop Skillet!

Preheat oven to 400

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Cook cleaned and top sliced off bell peppers (6) for 15 minutes. Make your mix

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Brown 1/2 medium onion diced, brown one pound ground turkey/chicken add tsp salt tsp pepper tbsp Italian seasoning. Dice one zucchini, 1/2 cup sliced white mushrooms, 1/2 cup spinach cook until soft(ish)

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8 oz low fat cream cheese, one slice Colby jack or 1/4 cup shredded, provolone. Mix until melty over medium heat.

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I filled 6 peppers with 1/2 cup of mix per pepper with a tbsn of tomato sauce topped, and 1/4 cup mix on top.

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Drop oven temp to 350 and cook stuffed peppers for 35 minutes

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Pull out and add mozz or provolone over top and cook 10 more minutes

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Let cool 5 and serve

Was good. Loved it!

I made 5 eye of rounds. Browned them in a pot.

Removed

Added 1/4 cup garlic 3/4 stick of butter

Melted and sauteed

Dumped 2 cups mushrooms

1 zucchini sliced in half and cut into thick pieces

1 bundle of asparagus chopped into 3rds with the woody part cut out.

Until tender.

Poured 1 1/2 cups of heavy cream until boiling. Dropped to low added back in my eye of rounds and left for 20 minutes

Served over a bed of veggies

Had a memorial Day cook out with some chicken and ribs.

Used my left over meat to make my wife some breakfast burritos.

Showed a few fellas at work what that means.

Accidentally signed up for making them burritos

Didn't want to fire up the oven to heat the house and have the a/c fight with the oven so fired the offset

Yes indeed my fold is terrible.

But, I'll give anyone the recipe. Especially this one!

We've grown a garden I'm not sure that makes a difference but it's nice not to buy half of the stuff.

I used 10 leafs of spinach ripped

10 eggs

2 pounds of smoked chicken

2 pounds rib meat

6 pieces of bacon

1 tomato

a half block of sharp cheddar

I was lazy and bought burrito tortillas 8 ct.

Make up your eggs and throw your veggies with a bit of salt and pepper.

Warm your tortilla

Put about a half cup of egg, veggie, and meat mix

About a 1/4 cup of cheese.

Wrap and sear in a pan both sides 5 minutes on low to medium heat until golden brown.

Let cool. Throw in bags and freeze.

Sorry I use plastic and I'm sorry I'm not an expert.

No one has complained yet!

Id love to give you the recipe but I think if you make scrambled eggs with a meat and some veggies.

You can do it too!

Sorry, I made up Mac and cheese for memorial Day and I was heating it up on the smoker.

the wife wanted blts.

Couple guys at work wanted my breakfast burritos.

I used my garden for veggies!!