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Post by deadeer on Jan 29, 2023 19:56:46 GMT -5
Made a nice spread last night. NY strip, eye of round, garlic jalapeno sausage, and bacon for dinner. Tonight got a ribeye, pork steak, fillets, and garlic sausage. Salad with HB eggs and bacon to finish off. Life is good. Goodness healthy much? It sounds good though I'm eating carnivore. Since Aug 15 2022, I've lost 60#, my high blood pressure is now 115/67 with no meds, my diabetes sugar is now 100 without meds, my cholesterol is all in check now with out meds, and my testosterone was low and now off the chart. At 48yo, and only back to the gym one month, I am already at approx 75% strength of what I remember about 5-6yrs ago. Found out that eating fat doesnt make you fat. Carbs and sugar, processed, fruit, etc all makes you fat and sick. High fat and protein are what my body has responded to. Cant argue with these results. 😎 |
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Post by esshup on Jan 29, 2023 19:58:04 GMT -5
Made a nice spread last night. NY strip, eye of round, garlic jalapeno sausage, and bacon for dinner. Tonight got a ribeye, pork steak, fillets, and garlic sausage. Salad with HB eggs and bacon to finish off. Life is good. Goodness healthy much? It sounds good though You'd be surprised, I'll let him fill you in on how he's doing with his weight loss program. Or should I say new "rest of life" eating plan. |
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Post by ukwil on Jan 29, 2023 20:03:29 GMT -5
Started curing 22lbs of pork belly for bacon yesterday. I'll put a few deer roasts in to start curing for pastrami next week.
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Post by freedomhunter on Jan 29, 2023 20:15:35 GMT -5
Goodness healthy much? It sounds good though I'm eating carnivore. Since Aug 15 2022, I've lost 60#, my high blood pressure is now 115/67 with no meds, my diabetes sugar is now 100 without meds, my cholesterol is all in check now with out meds, and my testosterone was low and now off the chart. At 48yo, and only back to the gym one month, I am already at approx 75% strength of what I remember about 5-6yrs ago. Found out that eating fat doesnt make you fat. Carbs and sugar, processed, fruit, etc all makes you fat and sick. High fat and protein are what my body has responded to. Cant argue with these results. 😎 Good deal man congrats |
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Post by deadeer on Jan 29, 2023 20:41:09 GMT -5
I'm eating carnivore. Since Aug 15 2022, I've lost 60#, my high blood pressure is now 115/67 with no meds, my diabetes sugar is now 100 without meds, my cholesterol is all in check now with out meds, and my testosterone was low and now off the chart. At 48yo, and only back to the gym one month, I am already at approx 75% strength of what I remember about 5-6yrs ago. Found out that eating fat doesnt make you fat. Carbs and sugar, processed, fruit, etc all makes you fat and sick. High fat and protein are what my body has responded to. Cant argue with these results. 😎 Good deal man congrats Thank you. |
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Post by whitetaildave24 on Jan 29, 2023 21:14:38 GMT -5
I didn’t take any pics, but tonight we had bacon cheddar burgers, brats, jalapeño cheddar Italian sausages, and hot dogs on the big Z plus the bacon bit jalapeño topped deviled eggs.
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Post by esshup on Jan 30, 2023 11:48:13 GMT -5
I didn’t take any pics, but tonight we had bacon cheddar burgers, brats, jalapeño cheddar Italian sausages, and hot dogs on the big Z plus the bacon bit jalapeño topped deviled eggs. On the Z-Grill have you found a technique that imparts a smoke flavor to the food? I've tried different pellets and even bought one of those stainless steel "logs" that you fill with chips to make more smoke. I have a bag of hickory shavings that I got from a cousin that planed down a bunch of hickory boards. |
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Post by whitetaildave24 on Jan 30, 2023 12:21:11 GMT -5
I haven’t really tried as my family doesn’t like the heavy smoke flavor. I would think if you put the food in on the smoke setting for a good while it would produce a more smoky flavor.
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Post by deadeer on Jan 30, 2023 12:54:47 GMT -5
Real wood fired, or a propane smoker are by far the 2 smokiest methods you can use, from what I've experienced.
Both methods also take the most babysitting, so for me, I'm out.
Electric smokers can produce an overpowering smoke flavor. Ask my family. Lol.
Mesquite has been the most potent flavored wood I've used. Too much for me tho.
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Post by deadeer on Jan 30, 2023 12:57:03 GMT -5
I haven’t really tried as my family doesn’t like the heavy smoke flavor. I would think if you put the food in on the smoke setting for a good while it would produce a more smoky flavor. The "smoke" setting hasn't added any extra for me. Not sure if anything can be done to add much more flavor? |
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Post by bowonlykindofguy1 on Jan 30, 2023 14:07:23 GMT -5
Try a smoker tube filled with pellets? It seems to add a little more smoke but will never be heavy smoke in a pellet smoker/grill in my experience.
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Post by deadeer on Jan 30, 2023 14:21:58 GMT -5
Try a smoker tube filled with pellets? It seems to add a little more smoke but will never be heavy smoke in a pellet smoker/grill in my experience. Yes, that was in esshups post. Only other thing might be some liquid smoke on the meat? For me, half the fun is trying different things, other half is sharing the results. |
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Post by esshup on Jan 31, 2023 10:30:21 GMT -5
Try a smoker tube filled with pellets? It seems to add a little more smoke but will never be heavy smoke in a pellet smoker/grill in my experience. Yes, that was in esshups post. Only other thing might be some liquid smoke on the meat? For me, half the fun is trying different things, other half is sharing the results. Next time I'll try some of the liquid smoke. I have a bottle here. |
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Post by HighCotton on Feb 4, 2023 20:24:55 GMT -5
Grandpa (me) took the 3 grandsons to meet up with a group of fellow hunters and fishermen at the Cincy Bass Pro. While there, Grandma called me and said she was making 4 Lasagnas. She would have 1 for all of us when we got home and put the other 3 in the freezer for later dinners. Knowing we planned to hit the Dutch section at Jungle Jim's before heading home, she also suggested I pick up some asparagus. She's mastered the Lasagna as evidenced by the way the boys scarf it down. It really has been some of the best as she has started using a ratio of 1/3 deer burger, 1/3 hamburger (from a local farmer we've patronized some 20 years) and 1/3 Italian sausage!  |
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Post by duff on Feb 4, 2023 20:34:38 GMT -5
Fishing buddy hooked me up with a slab of steelhead and a slab of salmon. Cooked them yesterday. It was pretty good but hard to beat walleye or cold water crappie  |
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Post by millerlarryw7721 on Feb 5, 2023 12:51:41 GMT -5
Have some sweet Italian sausage and some spicy Italian sausages going on the smoker later
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Post by bowonlykindofguy1 on Feb 7, 2023 19:56:09 GMT -5
Forgot to take pictures! But they were good.
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Post by omegahunter on Feb 8, 2023 9:00:11 GMT -5
Thawed out more turtle couple nights ago. Deep fried with the Cajun seafood breading along with garlic mashed potatoes and canned sweet corn. Pretty darn good!  |
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Post by featherduster on Feb 8, 2023 9:13:48 GMT -5
OH That looks Sooooooooo good.
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Post by bowonlykindofguy1 on Feb 8, 2023 18:39:53 GMT -5
Thawed out more turtle couple nights ago. Deep fried with the Cajun seafood breading along with garlic mashed potatoes and canned sweet corn. Pretty darn good! interesting never deboned one before. How long did you deep fry it? And how tough/chewy was it? I like it tender. Just curious. |
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