u/mrmatt1988

One more for you folks. Happy to be back.

Here's a darling of mine.

Ready?

Ingredients:

2 lbs of ground chicken

2 zucchini diced

1 small bell pepper (or half)

1/2 lbs pepper jack (or cheese of your choice no bagged stuff)

1/2 tablespoon salt

1/2 tablespoon pepper

1/2 tablespoon cilantro lime seasoning

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon cumin

1 package no or low sugar taco seasoning

1/2 to 1 cup cilantro finely chopped (optional)

1-whatever amount of olive oil makes you happy

1 avacado

3 tablespoons pickled jalapenos

Tools: 1 oven safe pan and a strainer

Preheat over to 400

Step 1:

Chop that green bell pepper and that cilantro, because we're lazy and no one wants to do everything after this step and come back. Zucchini too and your bell pepper!

You got everything chopped?

Step 2:

Grab that pan and throw it on medium heat! Toss that ground chicken in. Toss your cumin, salt, pepper, onion powder, garlic powder, cilantro lime seasoning, and brown that meat!!!!

Step 3:

strain that meat. Now let's throw your veggies in the pan and get some Carmel color on them. Once you've achieved that toss that meat back in.

Step 4:

Mix in your taco seasoning. Do not follow the directions yet! Coat everything in your pan and let cook a little. Then add water a splash at a time. Keep this up 3-5 times until you have a coated but slightly wet mix! Not too wet but swampy is right where you want it. Not soupy or watery.

Keep mixing.

I suggest grating the cheese into the mix as "bagged" is higher in carbs. But I still love you. MIX until slightly melted

Step 5:

Grate the rest of the cheese over and cover in foil. Put in oven for 20 minutes.

Step 5:

Remove foil and allow 10-15 minutes more to brown (I'm aware of oils and a weird look it's fine)

Step 6: slice up your avacado and prepar your jaelpeno.

Pull pan from oven place jalepenos first then avacado as it cools

Enjoy!!!

Approx nutrional value:

Calories per 12" skillet 1/4 serving:

Caloires: 659

Net carbs: 7 g

Protein: 37g

Fat: 25 g

Hey y'all, sorry I've been gone awhile. Last recipe was a VERY hard flop. Been a wild summer. But I bring you news!! Started at 337 may 30th and now I'm 265! So, it works if you stay disciplined and some exercise.

I didn't share the plate because honestly these are great alone!

But I did a zucchini boat and broccoli as my side. You do you sweetheart I still love you.

Alright!

Please change the math accordingly a.i. can be a friend with that and do not kill me for mentioning that!

Don't worry I'll still give you the oven side ;)

You'll need a grill, and 5 qt mixing bowl

For those of you playing the home game grab a cooling rack and your favorite oven safe pan (preferably a welled one to not burn your place down to catch drippings)

Ingredient list:

2lbs chicken tenderloins (Costco has like 8 packages heat melted together. I used two)

1/2 tablespoon ground pepper

1/2 tablespoon kosher salt

1 tablespoon Italian seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon olive oil

2 cups of SHREDDED Parmesan cheese no green kraft cans please

Step 1:

Wash off your chicken and pat dry with paper towels. Get all the kids in the pool....erm... Bowl. add all your dry seasonings and Parmesan on top (I'm a dad and homework, after school snack, dishes let's be lazy? You are more than welcome to pull the tendon and carefully and thoroughly coat them.) give that a quick mix up with your hands (big fan of hands on!) not amazing but enough. Drop that olive oil like it's hot and now be thorough.

Toss that bowl in the fridge for a couple hours 2 should do it 4 is better overnight is ideal. It's a boss ross painting and it's your world live your life.

Step 2:

Pull the bowl and let sit while you preheat and prep to cook

Light your grill on low. Charcoal to one side. Or for you pellet folks the lowest setting.

Lay out your chicken tenderloins on the grates on the cold side give em about 30 minutes in that low heat. Then get to the hot side or crank your heat to 400 or high and 7.5 minutes per side. (Pellet smokers leave em be it's gonna be fine if you don't flip 15-20 minutes more)

Home game players!

Preheat oven for 400

Get your cooling rack in your pan lay out nice and purdy

15-20 minutes.

Step 3:

Pull and let cool for all of ya!

Pair with veggies of your choice or eat em with a sugar free sauce of your choosing! Fairly good and very tender!

Good luck!

Approx nutrition faq per tenderloin:

Calorie: 90

Carb: 0.6 g

Fat: 3.5 g

Protein: 13 g

Hey folks sorry for being away. Was recovering from the BBQ this last Saturday. Also, no grill today!

Anyways, here's a twist I think you'll love and it's simple!

The Ingredient List

Main attraction:

4 Boneless, Skinless Chicken Thighs 

1 Tbsp Olive Oil or Butter (for searing)

The Volume Veggies:

1 medium Zucchini (chopped)

2 Bell Peppers (chopped)

1 cup fresh Broccoli Florets

2 massive handfuls fresh Spinach

Fresh Thyme (leaves stripped from 3-4 sprigs)

The Spicy Berry Pan Sauce:

1/3 cup Blackberries (with a few Raspberries thrown in)

1/3 cup Chicken Stock

1/2 tsp Chili Curry Paste (adjust up if you want more heat)

1 heavy Tbsp Cream Cheese

Fresh Rosemary (1 tsp, finely chopped)

The Topping:

1/2 medium Avocado (sliced fresh)

Salt and Black Pepper to taste

The Process

1. The Hard Sear

Heat your skillet over medium-high heat with the olive oil or butter until it is screaming hot. 

Generously salt and pepper the chicken thighs. Drop them into the pan and leave them completely untouched for 5–6 minutes to build a golden-brown crust. 

Flip them, cook through (another 5–6 minutes), and then pull the chicken out onto a plate to rest. Leave all the rendered chicken fat in the skillet.

2. The Vegetable Sequence

Keep the skillet on medium-high. Drop the chopped zucchini, bell peppers, broccoli florets, and fresh thyme directly into that hot chicken fat. 

Sauté for 4–5 minutes until the broccoli blisters and the zucchini gets some color. 

Turn the heat off. Drop the fresh spinach into the pan. Toss it continuously for exactly 60 seconds using the residual heat just until it wilts. 

Instantly pull all the vegetables out of the pan and spread them onto your serving plate. 

3. The Spicy Berry Smash

Put the empty (but flavorful) skillet back on medium-low heat. 

Toss in the blackberries, raspberries, chopped rosemary, and the chili curry paste. 

Pour in the chicken stock to deglaze the pan. Use your spatula to scrape up all the savory browned bits from the chicken. 

As the liquid bubbles, violently smash the berries with the back of your spatula so they bleed their juice into the stock. Whisk the curry paste into the liquid so the heat wakes up. Let it reduce for 1–2 minutes.

Turn the heat completely off. Drop in the cream cheese and whisk vigorously until it melts into a thick, dark purple, savory cream sauce. 

The Plating

1. The Foundation: Lay down a massive bed of your thyme-roasted veggies (broccoli, peppers, zucchini, and spinach) covering the bottom of a wide bowl or large plate.

2. The Crown: Place the rested, crispy chicken thighs directly on top of the vegetables.

3. The Glaze: Take the skillet and pour that rich, spicy blackberry-rosemary sauce straight over the top of the chicken so it drips down into the vegetables. 

4. The Contrast: fan out your fresh, cool avocado slices and lay them right across the top (or tucked into the side) so they remain completely uncooked.

 

This is for 2 sliced thighs and 4 heavy laddles of veggies

Calories: 616

Protein: 53 g

Fat: 32 g

Net carbs: 15 g

Salt and pepper trimmed brisket cooked 20 hours wrapped for the last 8 250 f

Beer brats (sweated green bell peppers, red onion, garlic, and blatz beer) charred over a open flame.

Chicken wings seasoned with keto friendly rub

6 Ribs 3-salt and pepper 3- keto friendly rub

Hey everyone, this is thrown together quite on the fly (sorry only one photo). These are left over things from the last week of recipes. I have a massive bbq coming up this weekend. Refrigerator space is at a premium.

Also, id like to thank everyone who direct messaged me and said the kind words from my last few posts.

I don't want "DIET" food!!

This is food! Food is supposed to be fun! You don't need to be a hardcore traditional stick burner, a fundamental skilled pellet pit master, or a home chef.

Food tasting good is my goal with all the subs I post it to. I want accessible, flavorful, mountainous amount of food. I certainly do not want the weight gain or the guilt.

As of late I've included inside cooking options and outside cooking options. Really have some fun with this one. I certainly did. Ease 10 of 10, flavor 9 of 10, overall 8.5

The Ingredient Arsenal

The Asada Rub Protocol

1 tbsp Chili powder

1 tbsp Ground cumin

1 tsp Garlic powder

1 tsp Coarse black pepper

1 tsp Kosher salt

1/2 tsp Dried oregano

The Protein & Fat Payload

2 whole chicken breasts (14 oz total)

4 oz Colby Jack cheese (freshly grated)

4 oz Extra White Cheddar (freshly grated)

Heavy pour of Extra Virgin Olive Oil (EVOO)

Full-fat sour cream (for garnish)

The Green Volume

2 small crowns of fresh broccoli (chopped)

2 red bell peppers (sliced)

1/2 bundle of asparagus (ends snapped, cut in half)

The Mash & Binders

1whole avocado

2 whole limes (divided)

1 tbsp fresh cilantro (finely chopped)

Execution Protocol 1: The Pellet Grill (The Original)

Phase 1 (The Low-Temp Smoke): Fire the hardware to 250°F. Place the dry cast-iron skillet with the veggies directly on the grates. Coat the chicken lightly in EVOO, pack it with the Asada Rub (reserve a pinch for the mash), and place it on the grates. Let it ride for 60 minutes until the chicken hits 128°F.

Phase 2 (The High-Heat Pivot): Pull the chicken and chop it. Crank the grill to 400°F. Hit the skillet with a heavy pour of EVOO, dump in the chopped chicken, and squeeze in 1 whole lime. Toss aggressively and sizzle for 5 to 7 minutes until the chicken hits 165°F.

Phase 3 (The 450°F Meltdown): Crank the grill to 450°F. Dump the full 8 oz cheese payload over the skillet. Close the lid for 2 to 3 minutes until golden and bubbling. Yank the skillet immediately to avoid scorching the bottom.

Execution Protocol 2: Charcoal / Propane (The Direct Fire Audible)

Phase 1 (Two-Zone Roasting): Set up your grill for two-zone cooking (one side hot, one side unlit/low). Target an ambient temperature of 250°F to 275°F. Place the dry cast-iron with veggies and the rub-packed chicken on the indirect/cool side. Close the lid and roast until the chicken hits 128°F (roughly 45 to 60 minutes). Add wood chips to the hot zone if you want that smoke profile.

Phase 2 (The Sear): Pull the chicken and chop it. Move the heat-soaked cast-iron skillet directly over the hot zone (burners on high or directly over hot coals). Pour in the EVOO, drop in the chopped chicken, and squeeze in 1 whole lime. Sauté aggressively for 5 to 7 minutes until the meat hits 165°F.

Phase 3 (The Meltdown): Dump the 8 oz cheese payload over the skillet. Close the grill lid for 2 to 3 minutes to trap the ambient heat and melt the cheese. Pull the skillet immediately.

Execution Protocol 3: Stovetop & Oven (The Indoor Breach)

Phase 1 (The Oven Dehydration): Preheat your oven to 250°F. Place your dry cast-iron skillet loaded with the veggies and your rub-packed chicken directly on the middle rack. Let it bake for roughly 45 to 60 minutes until the chicken reaches an internal 128°F.

Phase 2 (The Stovetop Sizzle): Pull the chicken and chop it. Move the hot cast-iron skillet to your stovetop over medium-high heat. Add your heavy EVOO pour, the chopped chicken, and the juice of 1 lime. Sear and toss for 5 to 7 minutes until the chicken is cooked through to 165°F.

Phase 3 (The Broiler Finish): Turn your oven broiler to HIGH. Blanket the skillet with the 8 oz cheese payload. Slide the cast iron under the broiler for 1 to 3 minutes. Watch it like a hawk—pull it the exact second the cheddar gets golden and crispy on the edges.

The Mash & Assembly (Universal)

The Mash: In a bowl, mash the whole avocado. Fold in the chopped cilantro, the reserved pinch of the Asada Rub, and the juice of the second whole lime.

The Plating: Scoop your portion of the heavy chicken, veggies, and pan-sauce base onto a plate.

The Crown Top the mountain with the avocado mash and thick streaks of full-fat sour cream.

The Official Macro Report

The 1/3 Portion (Single Serving):

Calories: 700

Protein: 55g

Fat: 47g

Net Carbs: 13g

The Total Skillet Payload (Full Yield):

Calories: 2,100

Protein: 164g

Fat: 140g

Net Carbs: 40g

The Nutritional Payload (Per Serving)

Serving Size: 2 Stuffed Chicken Wraps, 1/2 Bundle of Asparagus, 6 Tbsp Crema

Calories: 875 kcal

Fat: 60g

Protein: 69g

Net Carbs: 10g

The Universal Materials List

The Primary Payload (Main Dish)

6–7 Boneless, skinless chicken thighs

The Core Blend: 

Ricotta cheese & Mozzarella cheese (50/50 split)

Finely diced fresh jalapeños 

Finely diced sun-dried tomatoes

Raw bacon (12–14 strips, enough to bind each thigh)

The Texas Rub: Equal parts garlic powder, onion powder, kosher salt, coarse black pepper, and paprika.

Avocado-Lime Crema

1 Ripe avocado

Finely chopped fresh cilantro 

The juice of 1 whole fresh lime

Exactly 1 Teaspoon of Apple Cider Vinegar (ACV)

Garlic powder, onion powder, kosher salt, & coarse black pepper (to taste)

The Support Element (Side Dish)

1 Bundle of fresh asparagus (woody ends snapped off)

Extra virgin olive oil (EVOO)

Kosher salt & coarse black pepper

Phase 1: Universal Prep & Staging (Applies to all methods)

1. The Core Blend: Mix the ricotta, mozzarella, jalapeños, and sun-dried tomatoes together into a solid filling. 

2. Bind the Payload: Lay the thighs flat, drop a heavy spoonful of the core blend dead center, and roll the thigh tightly. Wrap each rolled thigh tightly in raw bacon to seal the seams.

3. The Bark: Coat the bacon-wrapped thighs heavily on all sides with your custom Texas Rub.

4. Build the Crema: Mash the avocado. Fold in the cilantro, lime juice, 1 tsp of ACV, and season aggressively with the dry spices. Mix until smooth. Keep cold.

5. Prep the Asparagus: Lay the asparagus flat, drizzle heavily with EVOO, toss until coated, and season with salt and pepper.

Execution Protocol Alpha: The Pellet Grill (The Smoke Profile)

1. Pre-Flight: Line the heat deflector with foil. Ignite the pellet smoker and lock the temperature at 325°F. 

2. The Deployment: space the chicken evenly on the grates for 360-degree airflow. Let them roll for 45 to 60 minutes. 

3. The Crisping Strike: Crank the smoker to 400°F Throw the asparagus onto the grates to blister. 

4. The Kill Switch: Pull the chicken the exact second the dead center hits 165°F and the bacon is structurally crisp. Rest for 5 minutes before serving with the asparagus and crema.

Execution Protocol Bravo: The Kitchen Oven (The Indoor Alternative)

Tactical Note: You must elevate the chicken on a rack, or it will boil in its own grease.

1. Pre-Flight: Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil, and place a wire roasting rack on top of it. 

2. The Deployment: Place the chicken on the wire rack. Bake for 35 to 45 minutes. 

3. The Support: With 15 minutes left on the clock, throw the asparagus directly onto the wire rack next to the chicken to roast.

4. The Crisping Strike:Once the chicken hits 165°F internally, switch the oven to BROIL (High). Watch closely for 2 to 3 minutes to flash-fry the bacon exterior. Pull, rest for 5 minutes, and serve.

Execution Protocol Charlie: The Traditional Grill (Gas or Charcoal)

Tactical Note: You must build a two-zone fire to prevent the bacon from instantly turning to carbon.

1. Pre-Flight: Set up your grill for two-zone cooking (indirect heat). Turn half the burners on medium-high (or bank all charcoal to one side). Leave the other side completely unlit. Aim for an ambient temp of 350°F.

2. The Deployment: Place the chicken on the unlit/cool side of the grill. Close the lid and roast indirectly for 40 to 50 minutes.

3. The Support: With 10 minutes left, place the asparagus directly over the fire to get a heavy char.

4. The Crisping Strike: Once the chicken hits 160°F, move it directly over the active flames for 3 to 5 minutes, rotating constantly to crisp the bacon. Pull at 165°F rest 5 minutes, and serve.

Execution Protocol Delta: The Stovetop (Close-Quarters Combat)

Tactical Note: Highly labor-intensive. Requires heavy grease management.

1. Pre-Flight: Heat a heavy cast-iron skillet over medium heat. Do not add oil. 

2. The Sear: Place the chicken payloads seam-side down into the dry, hot skillet. Sear for 4 to 5 minutes until the bottom bacon is locked in. Rotate and sear all four sides until the bacon is fully rendered (about 15 minutes total).

3. The Roast: Drop the heat to medium-low. Cover the skillet with a tight-fitting lid, and cook for another 15 to 20 minutes until the dead center hits 165°F. 

4. The Support: Pull the chicken to rest. Turn the heat back to medium-high. Drop the asparagus directly into the leftover, seasoned bacon fat in the skillet. Flash-fry for 4 to 5 minutes until blistered. Serve alongside the rested chicken and crema.

This is extremely rich and incredibly delicious. Wife rank is 8/10

Makes an excellent meal prep!

Phase 1: The Payload (Ingredients)

The Protein & Matrix

2.5 to 3 lbs Boneless, skinless chicken thighs (leave whole for the initial cook)

2 bags (28 oz total) Shredded coleslaw mix (cabbage and carrots only, no dressing)

2 Red bell peppers (sliced thin)

3 tbsp Avocado oil (for the sear)

Salt, pepper, and garlic powder (to taste for the dry rub)

 

The Keto Peanut Sauce

1 Cup Unsweetened, all-natural peanut butter (ingredients: peanuts and salt only)

6 tbsp Soy sauce (or coconut aminos)

2 tbsp Toasted sesame oil

2 tbs Apple Cider Vinegar (ACV)

1/4 to 1/2 tsp Thai Red Curry Paste (start with 1/4 tsp to manage the heat)

2 tbsp Fresh grated ginger

4 cloves Minced garlic

The Garnish Chopped fresh cilantro

Crushed dry-roasted peanuts

2 Fresh limes (cut into wedges)

Phase 2: Universal Prep (All Cooking Methods)

 

1. The Emulsion: Whisk all of the Keto Peanut Sauce ingredients together in a large bowl until it forms a smooth, heavy paste. Set aside.

2. The Dry Rub: Lightly season the whole chicken thighs with salt, pepper, and garlic powder.

Phase 3: The Execution (Choose Your Platform)

 

Option A: The Pellet Smoker Protocol (Maximum Flavor)

1. The Smoke Bath: Fire the smoker to 225°F. Smoke the thighs directly on the grates for 60 to 90 minutes until the internal temperature reaches 175°F to 180°F.

2. The Chop: Remove the chicken, transfer to a cutting board, and chop into bite-sized cubes. Leave the smoker running.

3. The Heat Spike: Place a large, empty cast-iron skillet directly onto the smoker grates. Increase the controller to 400°F. Let the skillet heat up for 10 minutes.

4. The Veggie Sear: Add avocado oil to the skillet, immediately followed by the cabbage and bell peppers. Toss aggressively. Close the lid and smoke-roast for 3 to 4 minutes (do not let it steam).

5. The Integration: Turn the smoker off. Add the chopped chicken and the peanut sauce to the skillet. Toss thoroughly until the residual heat thickens the sauce and tacks it to the food.

 

Option B: The Gas/Charcoal Grill Protocol (Direct Fire)

1. The Grill: Set your grill up for medium-high direct heat (around 400°F).

2. The Sear: Grill the chicken thighs for about 6 to 8 minutes per side, until they develop a hard char and hit an internal temperature of 175°F. Remove and chop into bite-sized cubes.

3. The Skillet Drop: Place a large cast-iron skillet directly over the hot coals or gas burners. Let it get screaming hot.

4. The Veggie Sear: Add the avocado oil, cabbage, and bell peppers. Flash-fry by tossing continuously for 3 to 4 minutes until the edges char but the cabbage remains crunchy.

5. The Integration: Pull the skillet off the direct heat. Dump in the chopped chicken and the peanut sauce. Toss vigorously to bind the sauce to the meat and matrix.

 

Option C: The Indoor Stovetop Protocol

1. The Pan Sear: Heat a large cast-iron skillet or wok over medium-high heat on the stove with 1 tbsp of avocado oil. Add the chicken thighs (you may need to work in batches to avoid crowding). Sear for 5 to 7 minutes per side until they hit 175°F internally.

2. The Chop: Remove the chicken to a cutting board and chop into bite-sized cubes. Leave the rendered chicken fat in the skillet.

3. The Veggie Sear: Keep the burner on medium-high. Add the remaining 2 tbsp of avocado oil to the hot skillet alongside the leftover chicken fat. Dump in the cabbage and bell peppers. Toss aggressively for 3 to 4 minutes.

4. The Integration: Cut the heat completely. Return the chopped chicken to the skillet. Pour the peanut sauce over the top. Toss everything together in the hot pan until the sauce thickens and coats the payload evenly.

Phase 4: The Deployment

Carefully move the skillet to the serving area. Plate immediately in heavy portions and garnish with crushed peanuts, fresh cilantro, and a heavy squeeze of fresh lime juice. Serve hot.

The Macro Payload

Calories: 850 - 950

Protein: 45g - 55g

Total Fat: 65g - 75g

Total Carbs: 22g - 26g

Fiber: 10g - 14g

Net Carbs: 10g - 14g

Welcome to my solution to thawing an entire package of chicken drumsticks

The ingredients:

Baking powder

A family package of chicken drumsticks

A bundle of asparagus

Red bell pepper

1 zucchini

Crown of broccoli

A very ripe (squishy avacado)

Sour cream

Lime

Garlic powder

Salt

Pepper

Soy sauce

Sesame oil

My rub seasonings:

Honey chipotle-

Tbsp chipotle powder

Tbsp honey powder

Tbsp paprika

Tbsp garlic powder

Tbsp celery salt

Teaspoon salt

Tbsp pepper

Lemon pepper (you could buy lemon pepper if you prefer)-

Tbsp black pepper

Tbsp lemon powder (I use true lemon)

Teaspoon garlic powder

Teaspoon tumeric

Teaspoon onion powder

The blend (knock off of kinder)

Tbsp salt

Tbsp pepper

Tbsp garlic powder

My "keto" rub-

Tbsp paprika

Tbsp garlic powder

Tbsp onion powder

Tbsp cilantro lime

Pinch of salt

Dash of black pepper

(**Note these may not yield enough to coat your chicken but I wanted the ratios for you**)

The process:

Your rubs need a half teaspoon of baking powder. To help crisp up that skin. So whmix it thoroughly in a separate bowl. I know y'all were lazy and didn't make the rubs so pour your store bought in a bowl a little baking powder and fork or whisk mix it well.

Pat your drumbs dry and coat in your preferred seasoning(s). Make sure we're getting both side and coating them well.

I prefer to let the coating sit on my drums for 30 minutes at room temp. 2 hours is too long.

Fire your oven, grill, smoker or pellet to 225 place your drums on.

The crema:

Mash the hell out of your avacado in a small bowl. Add 2 two spoonfuls of sour cream but don't make em heaping. Cut and squeeze the juice of your lime. About a table spoon of garlic powder. Now whisk. Little by little ass warm water. Until I get thin I repeated this 5 times. Watch your thiness to you liking. A pinch of salt and pepper to taste.

Place in fridge we won't need it till plating

Vegetable medley:

Cut the woody parts off you asparagus, dice your red bell pepper, cut you broccoli florets from the crown, and dice that zucchini.

In a cast iron pan or oven safe add 1 tbsp of sesame oil and three tbsp of evoo. Coat the pan. Drop your veggies in. Put that pan in the oven, grill, smoker, pellet grill.

Let this all go for 45 minutes

Pull your chicken and crank your grills or ovens to 400.

(Put chicken on a plate and foil tent them)

Once your heat source is up to 400 push around those veggies, let them know you care.

Put your chicken back in and turn every 5 minutes for 15 minutes.

Pull everything and let your chicken rest 5 minutes.

1/4 soy sauce just to deglaze the pan and the soft veggies to pick up that salt.

Plating:

Choose your own adventure if you made multiple seasonings. I did two keto ribs and one chipotle honey. Get two ladles full of that veggie mix.

Pull that crema out of your fridge and drizzle it on your veggies.

Hell do the chicken if you want. ENJOY FOLKS!!

(Estimated for 3 Drumsticks, 2 ladles of veggies with drizzle)

Calories: 735

Total Carbohydrates: 21g

Net Carbohydrates: 14g

Fat: 52g

Protein: 49g

Teaspoon salt

Teaspoon baking powder

Tablespoon black pepper

Tablespoon garlic powder

Tablespoon onion powder

Tablespoon chili powder

Tablespoon paprika

Whisk seasoning together

Paper towel dry your wings

Season them.

Smoke 225 for 45 minutes turn up too 400 let go for 15 and pull em.

Teaspoon salt

Teaspoon baking powder

Tablespoon black pepper

Tablespoon garlic powder

Tablespoon onion powder

Tablespoon chili powder

Tablespoon paprika

Whisk seasoning together

Paper towel dry your wings

Season them. Both sides

Oven 225 on wire rack in a cookie sheet for 45 minutes turn up too 400 let go for 15 and pull em.

If you want to Grill, use the same time and heat.

Here's a twist on an idea I thought was cool. Peanut sauce is a tad spicy heads up. Though too much black pepper gets here too. But id rank this a 3 of 10 for spice level (thanks to the keto community I'm paying attention to measurements though this one has a little soul in it) (these take forever to write fyi)

The Ingredients

The Meat & The Rub

2 Thick-cut pork chops (approx. 8 oz each)

Ground ginger

Garlic powder

Onion powder

Coarse salt and black pepper

The Spiced Thai Peanut Glaze

2 tablespoons creamy peanut butter (standard/Jif)

1 heavy teaspoon Red Thai Curry Paste

1 tablespoon soy sauce

Splash of warm water (to thin it out for basting)

A pinch of coarse salt and black pepper

A dash of ground ginger

The tiniest pinch of allspice

The Smoked or oven Veggie Medley

1 fresh broccoli crown (cut into heavy florets)

1 bunch fresh asparagus (woody ends chopped off)

1 medium zucchini (cut into thick half-moons)

1 red bell pepper (chopped)

The Custom Oil Blend: 1 part toasted sesame oil to 3 parts avocado oil (for the initial cook or smoke)

Coarse salt and black pepper

The Deglaze: Extra avocado oil or olive and low-sodium soy sauce (saved for the end)

(Note: Zero garlic used in the pan to keep the flavors clean)

The Asian Avocado Crema

1 very ripe avocado

Juice of 1 fresh lime

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Pinch of ground ginger

Pinch of garlic powder

Warm water (to thin to dressing consistency)

The Garnish

Freshly chopped green onions

Toasted sesame seeds

The Execution

1. The Setup & cook

Fire up the pellet grill or oven and lock the temperature in at 250°F

Coat the pork chops heavily with the dry rub. Let them sit at room temperature while the grill heats up.

Toss the chopped broccoli, asparagus, zucchini, and red bell pepper into a large enameled cast-iron skillet. Coat them with the sesame/avocado oil blend, salt, and pepper. Spread them out evenly.

Place the chops and the skillet directly onto the smoker grates. Close the lid and let the low heat and wood smoke do the heavy lifting.

2. The Sauce Station

The Glaze: Whisk the peanut butter, Thai curry paste, soy sauce, ginger, salt, pepper, allspice, and warm water until thin and smooth.

The Crema: Mash the avocado smooth. Stir in lime juice, soy sauce, sesame oil, ginger, and garlic powder. Slowly whisk in warm water until it becomes a pourable sauce.

3. The Basting Phase

As the chops slowly climb in temperature, brush the thin peanut glaze onto the meat.

Let them sit in the heat for a few minutes so the water evaporates and the glaze tightens up.

Hit them with a second coat of the glaze.

4. The Reverse Sear & Deglaze The 425° raise

When the pork chops hit an internal temperature of roughly

125°F - 130°F, crank the pellet grill or oven up to 425°F

Flip the chops and paint the back side with the peanut glaze. The high heat will flash-caramelize the sugars.

The Audible: As the skillet gets roaring hot, deglaze the vegetables by hitting the pan with a splash of avocado oil and low-sodium soy sauce. The steam will lift the fond and wrap the umami flavor around the veggies.

5. The Pull & Plate

Pull the chops the exact second they hit 145°F internal. Pull the cast-iron skillet at the same time. Let the meat rest.

Plate a heavy scoop of the hot, blistered veggies next to the chop.

Dizzle the cool Asian Avocado Crema heavily over the vegetables.

Garnish the entire plate aggressively with the chopped green onions and toasted sesame seeds.

The Macros (Estimated Per Serving)

Note: This breakdown assumes the recipe is split evenly into two servings and uses standard 8 oz thick-cut pork chops.

Calories: 960 kcal

Protein: 60g

Carbs: 29g (net 12)

Fat: 68g

Here's a twist on an idea I thought was cool. Peanut sauce is a tad spicy heads up. Though too much black pepper gets here too. But id rank this a 3 of 10 spice rating (thanks to the keto community I'm paying attention to measurements though this one has a little soul in it) (these take forever to write fyi)

The Ingredients

The Meat & The Rub

2 Thick-cut pork chops (approx. 8 oz each)

Ground ginger

Garlic powder

Onion powder

Coarse salt and black pepper

The Spiced Thai Peanut Glaze

2 tablespoons creamy peanut butter (standard/Jif)

1 heavy teaspoon Red Thai Curry Paste

1 tablespoon soy sauce

Splash of warm water (to thin it out for basting)

A pinch of coarse salt and black pepper

A dash of ground ginger

The tiniest pinch of allspice

The Smoked or oven Veggie Medley

1 fresh broccoli crown (cut into heavy florets)

1 bunch fresh asparagus (woody ends chopped off)

1 medium zucchini (cut into thick half-moons)

1 red bell pepper (chopped)

The Custom Oil Blend: 1 part toasted sesame oil to 3 parts avocado oil (for the initial cook or smoke)

Coarse salt and black pepper

The Deglaze: Extra avocado oil or olive and low-sodium soy sauce (saved for the end)

(Note: Zero garlic used in the pan to keep the flavors clean)

The Asian Avocado Crema

1 very ripe avocado

Juice of 1 fresh lime

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Pinch of ground ginger

Pinch of garlic powder

Warm water (to thin to dressing consistency)

The Garnish

Freshly chopped green onions

Toasted sesame seeds

The Execution

1. The Setup & cook

Fire up the pellet grill or oven and lock the temperature in at 250°F

Coat the pork chops heavily with the dry rub. Let them sit at room temperature while the grill heats up.

Toss the chopped broccoli, asparagus, zucchini, and red bell pepper into a large enameled cast-iron skillet. Coat them with the sesame/avocado oil blend, salt, and pepper. Spread them out evenly.

Place the chops and the skillet directly onto the smoker grates. Close the lid and let the low heat and wood smoke do the heavy lifting.

2. The Sauce Station

The Glaze: Whisk the peanut butter, Thai curry paste, soy sauce, ginger, salt, pepper, allspice, and warm water until thin and smooth.

The Crema: Mash the avocado smooth. Stir in lime juice, soy sauce, sesame oil, ginger, and garlic powder. Slowly whisk in warm water until it becomes a pourable sauce.

3. The Basting Phase

As the chops slowly climb in temperature, brush the thin peanut glaze onto the meat.

Let them sit in the heat for a few minutes so the water evaporates and the glaze tightens up.

Hit them with a second coat of the glaze.

4. The Reverse Sear & Deglaze The 425° raise

When the pork chops hit an internal temperature of roughly

125°F - 130°F, crank the pellet grill or oven up to 425°F

Flip the chops and paint the back side with the peanut glaze. The high heat will flash-caramelize the sugars.

The Audible: As the skillet gets roaring hot, deglaze the vegetables by hitting the pan with a splash of avocado oil and low-sodium soy sauce. The steam will lift the fond and wrap the umami flavor around the veggies.

5. The Pull & Plate

Pull the chops the exact second they hit 145°F internal. Pull the cast-iron skillet at the same time. Let the meat rest.

Plate a heavy scoop of the hot, blistered veggies next to the chop.

Dizzle the cool Asian Avocado Crema heavily over the vegetables.

Garnish the entire plate aggressively with the chopped green onions and toasted sesame seeds.

The Macros (Estimated Per Serving)

Note: This breakdown assumes the recipe is split evenly into two servings and uses standard 8 oz thick-cut pork chops.

Calories: 960 kcal

Protein: 60g

Carbs: 29g (net 12)

Fat: 68g

Here's a twist on an idea I thought was cool. Peanut sauce is a tad spicy heads up. Though too much black pepper gets here too. But id rank this a 3 of 10 for spice rating (thanks to the keto community I'm paying attention to measurements though this one has a little soul in it) (these take forever to write fyi)

The Ingredients

The Meat & The Rub

2 Thick-cut pork chops (approx. 8 oz each)

Ground ginger

Garlic powder

Onion powder

Coarse salt and black pepper

The Spiced Thai Peanut Glaze

2 tablespoons creamy peanut butter (standard/Jif)

1 heavy teaspoon Red Thai Curry Paste

1 tablespoon soy sauce

Splash of warm water (to thin it out for basting)

A pinch of coarse salt and black pepper

A dash of ground ginger

The tiniest pinch of allspice

The Smoked or oven Veggie Medley

1 fresh broccoli crown (cut into heavy florets)

1 bunch fresh asparagus (woody ends chopped off)

1 medium zucchini (cut into thick half-moons)

1 red bell pepper (chopped)

The Custom Oil Blend: 1 part toasted sesame oil to 3 parts avocado oil (for the initial cook or smoke)

Coarse salt and black pepper

The Deglaze: Extra avocado oil or olive and low-sodium soy sauce (saved for the end)

(Note: Zero garlic used in the pan to keep the flavors clean)

The Asian Avocado Crema

1 very ripe avocado

Juice of 1 fresh lime

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Pinch of ground ginger

Pinch of garlic powder

Warm water (to thin to dressing consistency)

The Garnish

Freshly chopped green onions

Toasted sesame seeds

The Execution

1. The Setup & cook

Fire up the pellet grill or oven and lock the temperature in at 250°F

Coat the pork chops heavily with the dry rub. Let them sit at room temperature while the grill heats up.

Toss the chopped broccoli, asparagus, zucchini, and red bell pepper into a large enameled cast-iron skillet. Coat them with the sesame/avocado oil blend, salt, and pepper. Spread them out evenly.

Place the chops and the skillet directly onto the smoker grates. Close the lid and let the low heat and wood smoke do the heavy lifting.

2. The Sauce Station

The Glaze: Whisk the peanut butter, Thai curry paste, soy sauce, ginger, salt, pepper, allspice, and warm water until thin and smooth.

The Crema: Mash the avocado smooth. Stir in lime juice, soy sauce, sesame oil, ginger, and garlic powder. Slowly whisk in warm water until it becomes a pourable sauce.

3. The Basting Phase

As the chops slowly climb in temperature, brush the thin peanut glaze onto the meat.

Let them sit in the heat for a few minutes so the water evaporates and the glaze tightens up.

Hit them with a second coat of the glaze.

4. The Reverse Sear & Deglaze The 425° raise

When the pork chops hit an internal temperature of roughly

125°F - 130°F, crank the pellet grill or oven up to 425°F

Flip the chops and paint the back side with the peanut glaze. The high heat will flash-caramelize the sugars.

The Audible: As the skillet gets roaring hot, deglaze the vegetables by hitting the pan with a splash of avocado oil and low-sodium soy sauce. The steam will lift the fond and wrap the umami flavor around the veggies.

5. The Pull & Plate

Pull the chops the exact second they hit 145°F internal. Pull the cast-iron skillet at the same time. Let the meat rest.

Plate a heavy scoop of the hot, blistered veggies next to the chop.

Dizzle the cool Asian Avocado Crema heavily over the vegetables.

Garnish the entire plate aggressively with the chopped green onions and toasted sesame seeds.

The Macros (Estimated Per Serving)

Note: This breakdown assumes the recipe is split evenly into two servings and uses standard 8 oz thick-cut pork chops.

Calories: 960 kcal

Protein: 60g

Carbs: 29g (net 12)

Fat: 68g

Here's a twist on an idea I thought was cool. Peanut sauce is a tad spicy heads up. Though too much black pepper gets here too. But id rank this a 3 of 10 spice rating (thanks to the keto community I'm paying attention to measurements though this one has a little soul in it) (these take forever to write fyi)

The Ingredients

The Meat & The Rub

2 Thick-cut pork chops (approx. 8 oz each)

Ground ginger

Garlic powder

Onion powder

Coarse salt and black pepper

The Spiced Thai Peanut Glaze

2 tablespoons creamy peanut butter (standard/Jif)

1 heavy teaspoon Red Thai Curry Paste

1 tablespoon soy sauce

Splash of warm water (to thin it out for basting)

A pinch of coarse salt and black pepper

A dash of ground ginger

The tiniest pinch of allspice

The Smoked or oven Veggie Medley

1 fresh broccoli crown (cut into heavy florets)

1 bunch fresh asparagus (woody ends chopped off)

1 medium zucchini (cut into thick half-moons)

1 red bell pepper (chopped)

The Custom Oil Blend: 1 part toasted sesame oil to 3 parts avocado oil (for the initial cook or smoke)

Coarse salt and black pepper

The Deglaze: Extra avocado oil or olive and low-sodium soy sauce (saved for the end)

(Note: Zero garlic used in the pan to keep the flavors clean)

The Asian Avocado Crema

1 very ripe avocado

Juice of 1 fresh lime

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Pinch of ground ginger

Pinch of garlic powder

Warm water (to thin to dressing consistency)

The Garnish

Freshly chopped green onions

Toasted sesame seeds

The Execution

1. The Setup & cook

Fire up the pellet grill or oven and lock the temperature in at 250°F

Coat the pork chops heavily with the dry rub. Let them sit at room temperature while the grill heats up.

Toss the chopped broccoli, asparagus, zucchini, and red bell pepper into a large enameled cast-iron skillet. Coat them with the sesame/avocado oil blend, salt, and pepper. Spread them out evenly.

Place the chops and the skillet directly onto the smoker grates. Close the lid and let the low heat and wood smoke do the heavy lifting.

2. The Sauce Station

The Glaze: Whisk the peanut butter, Thai curry paste, soy sauce, ginger, salt, pepper, allspice, and warm water until thin and smooth.

The Crema: Mash the avocado smooth. Stir in lime juice, soy sauce, sesame oil, ginger, and garlic powder. Slowly whisk in warm water until it becomes a pourable sauce.

3. The Basting Phase

As the chops slowly climb in temperature, brush the thin peanut glaze onto the meat.

Let them sit in the heat for a few minutes so the water evaporates and the glaze tightens up.

Hit them with a second coat of the glaze.

4. The Reverse Sear & Deglaze The 425° raise

When the pork chops hit an internal temperature of roughly

125°F - 130°F, crank the pellet grill or oven up to 425°F

Flip the chops and paint the back side with the peanut glaze. The high heat will flash-caramelize the sugars.

The Audible: As the skillet gets roaring hot, deglaze the vegetables by hitting the pan with a splash of avocado oil and low-sodium soy sauce. The steam will lift the fond and wrap the umami flavor around the veggies.

5. The Pull & Plate

Pull the chops the exact second they hit 145°F internal. Pull the cast-iron skillet at the same time. Let the meat rest.

Plate a heavy scoop of the hot, blistered veggies next to the chop.

Dizzle the cool Asian Avocado Crema heavily over the vegetables.

Garnish the entire plate aggressively with the chopped green onions and toasted sesame seeds.

The Macros (Estimated Per Serving)

Note: This breakdown assumes the recipe is split evenly into two servings and uses standard 8 oz thick-cut pork chops.

Calories: 960 kcal

Protein: 60g

Carbs: 29g (net 12)

Fat: 68g

​

Whether you are running a pellet smoker, a standard gas/charcoal grill, or just your kitchen oven, this is the ultimate playbook for a legendary dinner. We are reverse-searing a garlic-butter crusted rack of lamb and pairing it with a rich, smoky Tuscan sausage skillet, all topped off with an ice-cold, hyper-pickled cucumber contrast.

The Ingredients

The Cold Contrast (Relish)(prepare the night before):

2 mini cucumbers (thinly sliced)

Juice of 2 limes

1.5 tablespoons minced garlic (jarlic works great)

Heavy pinch of kosher salt and black pepper

Heavy dash of dried thyme, oregano, and basil

The Tuscan Sausage Skillet

1 to 2 links of smoked sausage (chopped)

1 medium zucchini (thickly chopped)

1 green bell pepper (thickly chopped)

Handful of sun-dried tomatoes (chopped)

Splash of beef broth

Heavy splash of heavy whipping cream

1 cup shredded Mozzarella and Monterey Jack cheese blend or colby

The Lamb Armor:

1 full rack of lamb (do not cut or french further)

3 tablespoons softened butter

1 generous tablespoon minced garlic

Juice of half a lemon

Coarse salt and black pepper

Step 1: The Cold Contrast

Mix: In a bowl, combine the sliced cucumbers, lime juice, garlic, salt, pepper, and herbs.

Chill: Cover the bowl and place it in the fridge. Let this sit completely untouched to build that acidic bite until you are ready to plate.

Step 2: The Skillet Prep

Render:Toss the chopped smoked sausage into an oven-safe cast-iron skillet (or heavy foil pan) on the stovetop over medium heat to render the fat and crisp up the edges.

Build: Toss the zucchini, green bell peppers, and sun-dried tomatoes straight into the hot sausage fat.

Braise: Deglaze the pan with a small splash of beef broth to scrape up the flavor from the bottom, then stir in the heavy whipping cream. Remove the skillet from the heat.

Step 3: The Lamb Armor

The Paste: Mash together the softened butter, garlic, lemon juice, salt, and pepper in a small bowl until fully combined.

The Coat: Smear this paste aggressively over the entire uncut rack of lamb, focusing heavily on the meaty side to build a thick barrier.

Step 4: The Low & Slow (Choose Your Weapon)

Option A: The Pellet Grill Method**

Set your smoker to 225°F.

Place the butter-coated lamb rack directly on the grates, and put the cast-iron skillet right next to it.

Close the lid and cook until the internal temperature of the thickest part of the lamb hits 120°F to 125°F (perfect medium-rare territory). Stir the skillet occasionally.

Option B: The Oven & Regular Grill Method

Preheat your indoor oven to 225°F

Place the lamb on a wire rack set inside a baking sheet (to allow air circulation). Put it in the oven alongside your cast-iron skillet.

Cook until the lamb's internal temperature hits 120°F to 125°F. Stir the skillet occasionally.

Step 5: The Cheese Canopy & Riot Mode

The Blanket (All Methods): Once the lamb hits that 120°F–125°F mark, cover the skillet heavily with the Mozzarella and Monterey Jack cheese. If using the oven, you can briefly flip it to broil for 2 minutes to brown the cheese. Leave the skillet hot while you deal with the meat.

The Setup: Pull the lamb and tent it loosely with foil. Now, prep for the sear. If using a pellet grill, crank it to 400°F If using a gas or charcoal grill, fire it up to absolute maximum heat. You want the grates screaming hot.

The Sear: Toss the full rack of lamb directly onto the roaring hot grates for exactly 60 to 90 seconds per side.The garlic-butter paste will instantly sizzle and form an incredible, carbonized crust. Pull it off immediately.

Step 6: Rest, Carve, and Plate

The Rest: Let the lamb sit on a cutting board, completely untouched, for 10 minutes. This locks the juices inside the meat so they do not bleed out everywhere.

The Carve: Using your sharpest knife, slice vertically straight down between the bones to yield thick, perfect chops.

The Plate: Lay down the hot lamb chops and immediately spoon the ice-cold cucumber-lime relish directly over the meat. Serve with a massive scoop of the gooey, rich Tuscan sausage skillet on the side.

3 Pork Chops (approx. 4 oz edible meat each, cooked): Calories: 750

Protein: 90g

Fat: 42g

Total Carbs: 0g

Net Carbs: 0g

2 Large Spoonfuls Tuscan Skillet:

Calories: 250

Protein:12g

Fat: 20g

Total Carbs: 6g

Net Carbs: 4g (approx. 2g of fiber from the veggies)

The Grand Total

Calories: 1,000

Protein: 102g

Fat: 62g

Total Carbs: 6g

Net Carbs: 4g

Equipment: Pellet Grill, oven, or grill, toothpicks, cast-iron skillet or foil baking pan, mixing bowls, paper towels.

The Ingredients

The Stuffed Chops

* Thick-cut pork chops 

* 1/2 cup Ricotta cheese

* 2–3 tbsp Cream cheese, softened

* 1/4 cup Pepper Jack cheese, shredded

* Truffle oil (2–3 drops max)

* Mayonnaise (thin layer for binding)

* BBQ rub (or heavy salt, pepper, and garlic powder)

The Sun-Dried Veggie Bake

* Frozen broccoli florets

* Fresh zucchini, diced

* Sun-dried tomatoes, chopped

* 1/2 block Cream cheese, softened

* 1 cup Pepper Jack cheese, shredded (divided)

* Salt, black pepper, and garlic powder

The Avocado Lime Crema

* 1 whole Avocado

* 1 tbsp Mayonnaise 

* Juice of 1/2 lime

* Salt and black pepper to taste

The Execution

Phase 1: The Prep

1. The Veggie Purge: Microwave the frozen broccoli for 2–3 minutes just to thaw. Transfer to a colander and aggressively squeeze out all excess water using paper towels. (If fresh cut long lengths)

2. The Bake Matrix: In a bowl, combine the dried broccoli, diced zucchini, chopped sun-dried tomatoes, 1/2 block of softened cream cheese, half of your shredded pepper jack, and a heavy pinch of salt, pepper, and garlic powder. Mix until thoroughly coated. Transfer to a cast-iron skillet or foil pan and blanket the top with the remaining pepper jack. Set aside.

3. The Stuffing: In a separate bowl, mix the ricotta, 2–3 tbsp of softened cream cheese, 1/4 cup pepper jack, garlic powder, black pepper, and exactly 2–3 drops of truffle oil. 

4. The Chops: Cut a deep pocket into the side of each thick-cut chop. Stuff the cheese mixture tightly inside and pin the edges shut with toothpicks. 

5. The Binder: Coat the entire outside of the stuffed chops with a razor-thin, almost invisible layer of mayonnaise. Dust heavily with your BBQ rub or seasoning.

6. The Crema: Mash the avocado in a bowl until perfectly smooth. Whisk in 1 tbsp of mayo, the fresh lime juice, salt, and pepper. Cover and refrigerate.

Phase 2: The render (225°F)

1. Fire up the pellet grill, grill, or oven and stabilize at 225°F. 

2. Place the stuffed pork chops directly on the grates. Keep the veggie bake on the kitchen counter for now.

3. Let the chops smoke until a meat thermometer reads exactly 120°F internal.

 

Phase 3: The Ramp Up (425°F)

1. Pull the chops off the out and cover them loosely with aluminum foil to rest.

2. Crank the oven, grill, pellet grill up to 425°F

3. The exact second you turn the dial up, place the cast-iron veggie bake directly on the grates. It will absorb smoke if used on the grill or smoker. and begin cooking as the grill or oven climbs to temperature.

Phase 4: The Sear and Finish

1. Once the pellet grill, grill, oven stabilizes at 425°F, return the rested pork chops to the grates right next to the bubbling veggie bake.

2. Let the chops cook for roughly 5–7 minutes per side. The ambient heat will react with the mayo to set a golden-brown crust. (You can do this step on a pan on your stove)

3. Pull the chops when they hit 145°F internal. By this time, the pepper jack on the veggie bake will be browned and bubbling.

 

The Plating:

Take a spoon and swoosh the avocado lime crema across the bottom of the plate. Place the hot, wood-fired stuffed chop directly on top of the crema, and serve alongside a massive scoop of the sun-dried tomato and pepper jack bake.